Christmas Eve Dinner
Starters
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Ceviche Amarillo
(DF) yellowfin tuna + shrimp + scallop + orange + mango + serrano chile
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Sweet Corn Empanadas
(V) manchego + aji amarillo + chimichurri emulsion
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Grilled Spanish Octopus
(GF, N) potato confit + mojo rojo sauce + chorizo bilbao + pickled pearl onion
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Butternut Squash Soup
(DF, VG) beech mushroom + spicy pepitas + candied pumpkin + coconut espuma
Salad
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Heirloom Tomato Salad
(GF, V) artisan burrata + crispy garlic chips + poppy seed
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Grilled Apple Salad
(GF, N, V) baby kale + pickled raspberries + red onion + heirloom cherry tomatoes + sesame crisp + aji miel
Signature Dishes
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Miso Sea Bass
(GF, DF) braised jicama + beech mushrooms + mizuna sprouts + miso chipotle sauce
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Cast-Iron Chicken
(GF) cilantro-mezcal au jus + confit cippolini + meyer lemon + butternut squash + baby corn + green peas
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Smoked Rack of Lamb*
(GF, N) guajillo adobo + celeriac purée + potato mille-feuille
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Enchiladas Rojas
(GF, DF, VG) mushroom al ajillo + sweet corn + tofu aioli + feta “cheese” + baby heirloom tomato + red onion
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Beef Braised Short Ribs
(GF) truffle creamy potatoes + aji winter vegetables + braised onion + heirloom carrots + morita demi
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Glazed Verlasso Salmon
(GF, SS) cauliflower purée + charred broccolini + lemon-buttermilk + cilantro oil
From the Grill
all steaks are served with roasted garlic, bordelaise sauce, and chimichurri-
8 oz. Filet Mignon*
(GF)
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16 oz. Bone-In Ribeye*
(GF)
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12 oz. New York Strip*
(GF)
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14 oz. Hickory-Smoked Ribeye
(GF)
Sides
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Whipped Yukon Potatoes
(GF, V)
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Crispy Brussels Sprouts
(GF, V, DF)
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Roasted Fingerling Potatoes
(GF, V)
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Pork Belly Mac & Cheese
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Grilled Asparagus
(GF, V, N)
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Wild Mushrooms
(GF, V)