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Chef Christophe Émé and the staff at Ortolan invite you to share this special evening with us.
Happy Holidays!
Christmas Eve Menu
Amuse Bouche
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Ravioli of Black Truffle in
“Surprise Bag”
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Lobster Gelée with Osetra Caviar
Sea Urchin and Cauliflower
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Tempura of Scallop
with Risotto Emulsion
Orange “Caviar” and Salad of Baby Herbs
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Roasted John Dory with Mushroom Cannelloni in Herb Crust
Tapioca and Chestnut Crème
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Roast Pheasant with Seared Foie Gras
Potato Purée with Black Truffle
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Pre-Dessert
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Traditional Christmas
“Buche de Noël”
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Petits Fours
$135 per person
Entire Table Only
Gratuity of 20% will be added to parties of 7 or more
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For reservations, please call
323-653-3300.
Download Credit Card
Authorization Form
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Click on the images below to view the latest about Ortolan in the media.
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People Magazine.
Holiday 2007 SPECIAL Issue.
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Come celebrate the New Year at Ortolan!
Two seatings are available on this evening:
FIRST SEATING (5:30 p.m. to 7:30 p.m.) and
SECOND SEATING (8:00 p.m.).
Due to limited availability, we recommend making your reservations early.
Please call 323-653-3300
or Click Here
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FIRST SEATING
(5:30 p.m. to 7:30 p.m.)
Amuse Bouche
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Cannelloni of Foie Gras Confit
in Mandarin Gelée
Olive Oil Brioche and Fig Chutney
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Wild Salmon “Gravlax”
with Artichoke Caviar
Blinis and Dill Salad
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Roasted Scallop with Quince
and Black Truffle
Green Apple and Hazelnut Emulsion
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Roast Duck Ballotine with
Pomme Soufflé
Green Asparagus and
Black Truffle
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White Chocolate with Passion Fruit “Brulée”
Coconut Ice Cream and
Red Fruit Coulis
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Petits Fours
$115 per person
Entire Table Only
Gratuity of 20% will be added to parties of 7 or more
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SECOND SEATING (8:00 p.m.)
Amuse Bouche
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Cannelloni of Foie Gras Confit
in Mandarin Gelée
Olive Oil Brioche and Fig Chutney
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Wild Salmon “Gravlax”
with Artichoke Caviar
Blinis and Dill Salad
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Lobster Sausage with Fennel
and Chestnut
Orange Sauce
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Roasted Scallop with Quince
and Black Truffle
Green Apple and
Hazelnut Emulsion
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Swiss Chard-Wrapped
Steamed Turbot
Épeautre Risotto and Veal Jus
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Roast Duck Ballotine
with Pomme Soufflé
Green Asparagus and Black Truffle
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Sorbet of Fromage Blanc
Apple Compote and
Dried Black Plum
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White Chocolate with
Passion Fruit “Brulée”
Coconut Ice Cream and
Red Fruit Coulis
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Petits Fours
$175 per person
Entire Table Only
Gratuity of 20% will be added to parties of 7 or more
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For reservations,
please call 323-653-3300.
Download Credit Card Authorization Form
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