New Holiday Menus
Hors d'Oeuvres
Mac and Cheese with Truffle Oil
Filet Mignon Chili
Split Pea Shooters with Spanish Ham
Tuna Tartar in a Cone
Foie Gras on Onion-Pepper Bread
Lobster in a Green Coconut Curry on Bent Spoons
Holiday Dinner One
Italian Salad-prosciutto, mache, arugula, walnut dressing, walnuts, pears, parmesan, grissini
Breast of Duckling with Cranberries and Foie Gras Demi
Individual Tart Tatin and Vanilla Whipped Cream
Holiday Dinner Two
Handmade Fettuccini cooked in Double Chicken Stock
finishes with butter and shaved white truffles or porcini
Roasted Rack of Veal, natural jus, rosemary chateaux potatoes, broccolini
Orange Sformato, orange, almond and walnut tart
