CHRISTMAS EVE DINNER

Thursday, December 24th, 2019
5:30 pm to 9 pm
$85 per person / $124 with wine pairings

Reservations are required and can be made by calling (858) 964-5400 or online here.

First Course (choice of):

HAMACHI SASHIMI
marinated baby shiitake mushrooms, watercress, scallion vinaigrette

CURRIED LAMB TARTARE TOAST
curried tomato jam, pine nuts, mint, chives, shallots, parsley, cured egg yolk, caper-raisin purée, toasted Levain

GRILLED OCTOPUS
haricot verts & Spanish chorizo relish, whipped hummus, sherry vinaigrette, za’atar spiced potato chips

BAJA STRIPED BASS CRUDO
smashed avocado, radishes, pomegranate seeds, shiso, cilantro, ginger, lime, charred habanero oil

THAI LOBSTER SALAD
mango, mint, Fresno chiles, peanut, lime, scallions, cilantro, coconut, chili lime aioli

ROASTED PEAR & APPLE SALAD
Salanova lettuce, Pink Lady apples, spiced almonds, shaved Pecorino Ginepro, pear & whole grain mustard vinaigrette

SOUS VIDE EGG
mushrooms, crispy pork belly, frisee, radicchio, smoked shoe string potatoes, sherry vinaigrette

JAMAICAN JERK PORK BELLY
baby carrots, Swiss chard, plantains, black-eyed peas, spicy jellies & sweet potato purée

CACIO E PEPE
porcini mushroom spaghettini, cured egg yolk, parmesan, cracked black pepper, shaved mushroom

CHESTNUT & SQUASH RAVIOLI
king trumpet mushrooms, chestnuts, rosemary, Point Reyes bleu cheese, brown butter

Second Course (choice of):

PRIME 10OZ NEW YORK STEAK
roasted maitake mushrooms, cipollini onions, black garlic & mushroom compound butter,
sunchoke purée, onion rings, J1 steak sauce

ROASTED COLORADO LAMB LOIN
roasted Kabocha squash, sautéed mixed mustard greens, apple-raisin & mustard seed chutney, Kabocha squash puree, Garam Masala scented lamb jus

POACHED ORA KING SALMON
Vermouth braised leeks, cauliflower mushrooms, Brussel sprout leaves, celery root, apples,
salmon roe beurre blanc, herb oil

GRILLED LOCAL SWORDFISH
braised salsify, yu choy, chanterelle mushrooms, hazelnuts, preserved Meyer lemon, parsley & caper relish, Aleppo oil, brown butter-cauliflower purée

JAMAICAN STYLE BRAISED OXTAIL
ginger sofrito, scallions, smoked Japanese purple sweet potatoes, roasted carrots, cipollini onions, charred scallion relish

LIBERTY FARMS DUCK
forbidden black rice, persimmons, pecans, cranberries, savoy spinach, yuzu infused duck jus

FARMERS MARKET ROASTED VEGETABLES
sunchokes, baby carrots, smoked Honeynut squash, King Trumpet mushrooms, Delicata squash, celery root purée, mushroom bread crumbs, sherry gastrique

Third Course (choice of):

PECAN TART

VANILLA BEAN AND ORANGE CHEESECAKE

DARK CHOCOLATE & PASSIONFRUIT MOUSSE CAKE

SEASONAL SORBET

A 20% Service Charge will be added to all parties of 6 or more people.  To help cover increasing costs & support growing minimum wage
a 5% Surcharge will be added to all checks.  Prices do not include tax & gratuity. Regular dinner menu will not be served. Passport
Unlimited program and other discount programs are not available. Menu subject to change based on seasonal availability.

Reservations are required and can be made by calling (858) 964-5400 or online here.