Christmas Stroll Menu 2008

AMUSE

Citrus Marinated Yellowfin Tuna
Picholine Olives, Powdered Olive Oil, Meyer Lemon

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FIRST COURSE

Cavendish Farm Quail
Foie Gras Stuffed Breast, Confit of Leg, Roasted Apple, Watercress and Calvados

Butter Poached Maine Lobster
Chestnut Ravioli, Celeriac Puree, Pommes Maxim

“New England Clam Chowder”
Poached Littleneck Clams, Crisp Potato, Kurabuto Bacon, Creme Fraiche

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SALAD COURSE

Slow Roasted Baby Beets
Duo of Cypress Grove Goat Cheeses, Caramelized Pears, Mache

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MAIN COURSE

Meyer Farm Beef Tenderloin
Foie Gras Au Torchon, Porcini Mushroom Puree, Horseradish Air

Seared Nantucket Bay Scallops
Arborio Rice, Guanciale, Egg Yolk, White Alba Truffle

Roulade of Vermont Squab
Squab Leg Canneloni, Red Wine Jus, Toasted Pistachios

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DESSERT

Bouche de Noel

$120 Prix Fixe per person, exclusive of beverage and gratuity

Executive Chef: Russell Jaehnig
Chef de Cuisine: Jake Biernacki