Christmas Eve Dinner

First Course

Cognac Lobster Bisque with Chestnut Cream and Gruyère Sticks

Sampler of: Smoked Salmon Tartare with Fennel Confit and Potato Crisps Cranberry Brown Butter-Glazed Ahi Tuna with Miso Cream and Quail Egg

Pan-Browned Nantucket Bay Scallops over Salsify Tagliatelli and Wild Mushroom Cream with Asparagus Spears and Oregon White Truffles

Foie Gras Duo – Foie Gras Paté on Ginger Snap with Huckleberry Compote and Flash-Seared Foie Gras with Celeriac/Pear Preserves and Roasted Grapes

Second Course

Pan-Seared Turbot on Horseradish-Potato Puree with Green Bean Medley and Meyer Lemon-Caviar Sabayon

Grilled Coriander Lamb Chops with Scalloped Potatoes, Sauté of Brussels Sprouts, Braised Leeks and Fava Beans

Bone-In Ribeye Steak with Root Vegetable Croquettes, Creamed Spinach and Black Truffle-Bone Marrow Sauce

Hunter-Style Roasted Pheasant with Wild Mushrooms, Smoked Bacon, Chili Pecans, Creamy Pecorino Polenta and Natural Jus