Details
In the spirit of the holiday season, and in keeping with his ongoing commitment to creating innovative cuisine using only the freshest local ingredients, Chef Jason Knibb will prepare a special, three-course prix-fixe dinner on Christmas Eve.
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
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