On Christmas Eve, a six-course dinner featuring Chef Josef Gallenberger’s culinary artistry awaits you in a unique and classic European atmosphere embellished with live music at Hugo’s.
Amuse Bouche
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Label Rouge Scottish Salmon and Atlantic Monkfish
Tartare, carpaccio, oscietra caviar, pesto ice cream, herb salad, raspberry
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French Duck Consommé
Duck rillettes, tortellini, pumpkin
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Pan-fried European Pike Perch
Chervil root, marinated fennel, orange, saffron
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Blood Orange Sorbet
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Irish Dry-aged Black Angus Tenderloin and Spanish Carabineros Prawn
Smoked asparagus, heirloom carrot, Brussels sprouts, madeira jus
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Gratinated French Chaource
Parma ham, peach, Sichuan buttons, cress salad, pine nuts
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Raspberry and Chocolate Cèpe Parfait
Red currant, armagnac ice cream