Christmas Eve 2013


fish broth risotto 6

fried artichoke hearts with warm bagna cauda 6

prosciutto wrapped dates stuffed with duck liver mousse 6

mussels steamed in vermouth and fennel 12

cheese plate 12


house 5

grilled endive, radicchio and romaine with lemon-pepper vinaigrette 8

roasted pear salad with warm goat cheese, toasted walnuts and cranberry vinaigrette 8


whole roast N.Y. with bistecca sauce and fresh hand cut pasta 28

dried fruit stuffed roast game hen with fungi risotto 22

bouillabaisse with mussels, shrimp, rock fish and octopus 24

whole pork loin stuffed with sausage, egg, onion and fresh herbs with polenta 22

kale and onion lasagna with cream sauce 18

Joseph Mihm, Chef de Cuisine

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