FEAST OF THE SEVEN FISHES
La Vigilia “The Vigil” is a celebration originating in southern Italy where many abstain from red meat until Christmas Day, but still enjoy a grand meal to celebrate the Christmas Eve vigil with an abundance of seafood. !"#"
Ostriche e Caviar
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Tartare di Spigola striped bass tartare, oyster crema, cauliflower, calabrian chili
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Vellutata lobster soup, white truffles, tarragon
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Polipo octopus alla piastra, nduja “xo”, caramelized onion purée, red bell peppers
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Trofie Nero ligurian crustacean ragù, seppia, scallops, spiced mollica
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Ippoglosso butter-poached atlantic halibut, butternut squash, apple, pecans
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Intermezzo
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Cioccolato caramelia chocolate ganache, cardamom crema, pistachio gelato
CHEF!&!OWNER Michael White!!!!!!CHEF!DE!CUISINE!Scott Schneider !!!!!PASTRY!CHEF!Rachel Pancho consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness OUR!MENU!IS!PRESENTED!AS!A!FOUR-COURSE!PRIX!FIXE!!"#$ antipasto | pasta or risotto | entrée | dolce
CAVIAR served with gougères, crème fraîche, egg yolk, chives Plantin Kaviari “Kristal” $95 per ounce Browne Trading Co. “Royal Belgian” $145 per ounce
ANTIPASTI Tartare di Spigola striped bass tartare, oyster crema, cauliflower, calabrian chili Vellutata lobster soup, white truffles, tarragon
Polipo octopus alla piastra, nduja “xo”, caramelized onion purèe, red bell peppers Vitello Tonnato veal tenderloin, tonnato sauce, crispy capers, bitter greens
PASTA e RISOTTO Trofie Nero ligurian crustacean ragù, seppia, scallops, spiced mollica Gnocchi di Zucca kabocha squash gnocchi, brown butter sage, pumpkin seeds, apple balsamic Spallina short rib & boschetto cheese ravioli, black truffle, beef jus Risotto riso acquerello, sea urchin, hen of the woods, pickled green onion Tagliatelle house-made pasta ribbons, alba white truffles, parmigiano (pf supp $50)
ENTRÉ ES Ippoglosso butter-poached atlantic halibut, butternut squash, apple, pecans
Capesante pan-seared sea scallops, black truffles, mushroom consommè, trout roe Tagliata dry-aged strip loin, pommes purèe, cipollini onions, hen of the woods, bordelaise Costolette di Cervo roasted venison rack, braised kale, royal trumpet mushrooms, sweet potato purèe
DOLCI Tartelletta ricotta, balsamic fig jam, sesame gelato Torta di Mele apple pecan cake, calvados caramel, brown butter-sage gelato Cioccolato caramelia chocolate ganache, cardamom crema, pistachio gelato Mont Blanc vanilla mousse, chestnut ganache, chocolate sorbetto CHRISTMAS!DAY
CHEF’S!TASTING!MENU!"#$%
Selection of Canapés
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Vitello Tonnato veal tenderloin, tonnato sauce, crispy capers, bitter greens
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Polipo octopus alla piastra, nduja “xo”, caramelized onion purèe, red bell peppers
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Tagliatelle house-made pasta ribbons, white truffle, parmigiano
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Ippoglosso butter-poached atlantic halibut, butternut squash, apple, pecans
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Costolette di Cervo roasted venison rack, braised kale, royal trumpet mushrooms sweet potato purèe
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Intermezzo
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Cioccolato caramelia chocolate ganache, cardamom crema, pistachio gelato
CHEF!&!OWNER Michael White!!!!!!CHEF!DE!CUISINE!Scott Schneider !!!!!PASTRY!CHEF!!Rachel Pancho consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness