We will be offering special menus for Christmas Eve Dinner and New Year's Eve. Please click here for more information or call us at 323.653.3300. Early reservations are recommended—seating is limited.
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Christmas Eve 2010
Friday, December 24
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Amuse Bouche
Seared Foie Gras
Chestnut
Cream with Hazelnut Emulsion
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Roasted Scallop
Black Truffle with Celery
and Potato Souffle
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Langoustine Ravioli
Sea Urchin Coulis, Salsify
and Artichoke Jerusalem
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Pan Seared Filet of Venison
Pumpkin Gnocchi, Dates, Lemon Confit and Pepper Sauce
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Pre Dessert
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Buche De Noel
Tradtional French Dessert
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Petit Four
$105 per person/
$65 Wine Pairing Available
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New Year's Eve 2010
Friday, December 31
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Amuse Bouche
Foie Gras Terrine
Celery Gelee, Truffle Ice Cream and
Orange Brioche
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Scrambled Egg
Served in its Shell with Whipped Cream and Ostera Caviar
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"Pot Au Feu" of Lobster
Crab Ravioli, Winter Vegetables and Coriander
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Sea Bass
Fregola with Black Truffle
cooked Risotto Style
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Pastilla of Venison
Fig, Quince, and
Grand Veneur Sauce
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Pre Dessert
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Dark Chocolat
Chestnut Cream and
Caramel Ice Cream
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Petit Four
$155 per person/
$75 Wine Pairing Available
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| [Click here for more information] |
[Click here for more information] |
Click here to make your early
reservations or call us at 323.653.3300 |