New Year's Eve 2010 Chef's Tasting Dinner
Friday, December 31, 2010 Amuse Bouche Reception begins at 7:00pm Four-Course Dinner begins at 7:45 pm
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Amuse Bouche Ratatouille on Brioche ~ Wild Mushroom Smear on Baguette Lamb Tartar with Truffle on Gaufrette
First Course Winter Seafood Tarlette or Crisp Duck Leg Confit Smoked Bacon Cassoulet with Gamebird Sauce or Local Root Vegetable and Winter Mushroom Strudel with Champagne Butter Sauce
Second Course Butternut Squash Bisque or Hearty Winter Greens with Maine Lobster and Chanterelles and Truffle Oil and Sweet Red Pepper
Main Course Duck Fat Seared Rockfish with Champagne Butter Sauce, Jumbo Lump Crab Salad, Grilled Leek Risotto and Braised Salsify or Roasted Veal Chop with Morel Mushroom Cognac Sauce, Well Cooked Green Beans and Porcini Potato Gratin or Grilled Portobello, Braised Greens Wellington with Tomato Emulsion and Basil Puree
Sweet Finish Dark Chocolate Fantasia or Pomegranate Cr�me Brul�e or White Chocolate Sundried Cherry Bread Pudding
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$95/person (Excluding Tax and Gratuity)
Reservations Required 703-942-8148
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1/2 Price | Wednesday Wine Event Continues
Choose your favorite bottle of wine, have it delivered to your table and pay half price. Offer good on Wednesday only between 5:00pm and 10:00pm dine-in dinner service only. Offer good for full bottles of wine only. Not available during cooking classes, events and special Wine Events.
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Open Kitchen 7115 Leesburg Pike, #107 Falls Church, Virginia 22043
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