Christmas Menu ~ Friday December 25th, 2009
For reservations and information, please contact us directly at 206-269-4575,
or via email at: dining@edgewaterhotel.com
Six Seven Christmas
December 25th, 2009
Bring your loved ones and share in a day of giving and sharing at Six Seven. This Christmas menu brings together the flavors of winter with warm satisfying delicacies and when paired with selections of fine wines this is a treat not to be missed. You’ll begin with an Amuse Bouche, then tantalize your taste buds with one of three starters followed by your appetizer. After a charming intermezzo of pineapple Reisling sorbet, savor one of four entrée selections including Christmas goose, filet mignon, Hawaiian Ahi tuna or braised lamb shoulder. And then conclude your holiday meal with a delectable dessert. Christmas dinner will be served from 12:00 noon until 8:00pm. $65.00 per adult and $18.00 per child under 12 (6 and under free).
Merry Christmas and Happy Holidays to you and yours from all of us at The Edgewater and Six Seven!
Christmas Menu ~ December 25th, 2009
Amuse Bouche
Starter
Chestnut Apple Soup
honeyed cream with toasted orange, chestnut streusel
Or
Pan seared Foie Gras
Musquee de provence, gingerbread armagnac coulis,
marcona almond gingerbread streusal, pomegranate, tarragon fleur de sel
Or
Dungeness Crab Cake “souffle”
lemongrass sauce, tangy tomato jam
Appetizer
Seared Diver Scallop Poêlé
cauliflower mousseline, watercress, crisp pancetta, vanilla carrot nagé
Or
Warm Potato & Chèvre “Tourchon”
micro herb salad, fleur de sel, 50 year old balsamic, focaccia “chopsticks”, tomato confiture
~
Intermezzo
Reisling sorbet, pineapple
~
Entrée
Christmas Goose
Tender seared breast, ballotine
figgy pudding, caramelized brussels, huckleberry preserve, candied ginger, goose cracklin’
Or
Pan Roasted Harris Ranch Filet Mignon
Honeyed Yam puree, braised salsify, petite spinach, a topping of horseradish, bacon and pear
Poire William bacon natural
Or
Seared Hawaiian Ahi Tuna and Foie gras
lentils du puy, winter vegetables, caramelized apples, walnuts and calvados sauce
Or
Braised lamb shoulder
Truffle studded Potato puree, porcini pan gravy, petite heirloom carrots
baby sweet onion rings, mustard seed gremolata
Dessert
Valrhona Chocolate Torte
liquid center, sundried bing cherries, port wine, chocolate cracker, minted vanilla whip
Apple Almond Gallette
gingerbread eggnog ice cream
Poached Wenatchee Pear
rosehip tea syrup, pear goats milk sherbet, almond thyme brittle, fresh berries, mint
~
Starbucks coffee, Tazo Teas