Thursday, December 25th, 2008

 

MENU CARTE

Chef Karsten Hart

 

Amuse Bouche

HOUSE CURED SEA TROUT

Lightly Smoked with Herbs,

Marinated Paddlefish

with Cucumber 'Caviar'

 

 BUTTER POACHED COD FILLET

Butternut Squash-Razor Clam Meurette,

Yukon Potato Souffle

 

CHESTNUT SOUP

Cinnamon-Madeira Sabayon,

Shaved Green Apples,

Foie Gras Croutons

 

PETITE GEM LETTUCES

'Potted' in a Baked Baby Pumpkin,

Saturated with Spicy Orange Vinaigrette,

Truffle Emulsion

 

TRADITIONAL ROASTED CHRISTMAS GOOSE

Filled with Brioche, Pears, Plums and Savory,

Caramelized Onion Jam,

Lingonberry Chutney,

Caraway-Beer Jus

 

CHOCOLATE-CRANBERRY ROULADE

DARK CHOCOLATE-MINT "PATE"

Almond Nougat-Banana Ice Cream

 

 

$105 per person

Tax and Gratuity not included

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