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Christmas Eve at Ortolan
 
Chef Christophe Eme and the staff at Ortolan invite you to share this special evening with them. Happy Holidays!

Christmas Eve Menu, December 24th 2007

Amuse Bouche

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Ravioli of Black Truffle in "Surprise Bag"

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Lobster Gelee with Osetra Caviar Sea Urchin and Cauliflower

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Tempura of Scallop with Risotto Emulsion Orange "Caviar" and Salad of Baby Herbs

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Roasted John Dory with Mushroom Cannelloni in Herb Crust Tapioca and Chestnut Creme

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Roast Pheasant with Seared Foie Gras Potato Puree with Black Truffle

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Pre-Dessert

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Traditional Christmas "Buche de Noel"

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Petits Fours

$135 per person

Entire Table Only

Gratuity of 20% will be added to parties of 7 or more

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For reservations, please call 323-653-3300

 
 
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