Christmas Day

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December 25, 2013

CREAMY CHESTNUT SOUP
marche black truffle,
k&j fuyu persimmon and pomegranate

LUCY RADICCHIO AND FRISEE SALAD
rogue river smokey blue cheese,
creamy shallot and apple cider vinaigrette

TOLENAS FARMS QUAIL
k&j apple soubise, caramelized lucy cauliflower,
lemon thyme jus

DUNGENESS CRAB SALAD
lucy mustard green, citrus

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WILLIE BIRD TURKEY
light and dark meat,  lemon thyme and brioche stuffing, caramelized lucy carrots and walla walla onions, cranberry dressing

NIMAN RANCH PRIME RIB OF BEEF
yorkshire pudding, brussels sprouts,
horseradish au jus

HICKORY SMOKED LOIN OF PORK
phipps gigande beans, lucy rainbow chard
roasted sunchokes, brandy apple jus

SAUTEED PETRALE SOLE
garden onion and little farm potatoes, chervil,
granny smith apples, verjus

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BRIOCHE BREAD PUDDING
cranberry orange compote, chantilly cream

PUMPKIN CAKE
vanilla ice cream, caramel sauce, candied walnuts

K&J PEAR SOUP
pear and lemon honey sorbet

CHOCOLATE POT DE CRÈME
chestnut chantilly cream, honeycomb

adults $85
children under 10 $35

Executive Chef Victor Scargle
– lucy’s garden
We offer ingredient driven, farm/ocean/field-to-fork cuisine that embodies the property’s modern aesthetic and eco-conscious spirit

A service charge of 20% will be added to all parties of 6 or more.

LEED Platinum certified