Choose one Starter, Main Course, and Dessert $125/person.
Please inform your Culinarian about any dietary restrictions or allergies prior to ordering. We can personalize a wine pairings for you as well for $100/person.
STARTERS
House Smoked Salmon*
ASC Certified Scottish Salmon, Field Greens, Lemon Vinaigrette, Creme Fraiche Christophers Classic since 1985.
Roasted Red Bell Pepper Soup
Red Bel Peppers, Garlic, Mushroom Powder First appeared in Bon Appetit Magazine in 1982
ABC Foie Gras Terrine*
Black Brioche, Banyuls Vinaigrette, Pedro Ximenez Appeared in Micheal Ginor's book "Foie Gras a Passion" created by Gross with luminary Chef Jean Louis Paladin and Alain Ducasse "to name a few."
Country Pate*
Field Greens, Champagne Vinaigrette, Whole Grain Mustard, Griled Country Bread
Roasted Goat Cheese Salad
Parmesan Crusted Goat Cheese, Sherry Vinaigrette, Lardons | Parmesan Crusted Goat Cheese, Sherry Vinaigrette, Lardons
MAIN COURSE
Fish of the Day*
Asparagus, Sauce Meunière | Influenced by l'Orangerie Beverly Hils 1980.
LHM Prime Tenderloin Filet*
Freekeh, Carrots, Sauce Au Poivre | First seen on "Julia's Kitchen with a Master Chef" PBS 1997.
Liberty Farm Duck*
Pan Seared Breast and Confit Leg, Turnips | A favorite from Christopher's and Christopher's Bistro 1990.
D'artagnan Green Circle Chicken*
Half Chicken, Cippolini Onion, Chicken Jus
Pan Seared Scallops*
Braised Leeks, Pancetta, Sauce Demoisele | A Favorite from Chez Albert, Paris.
DESSERTS
Cheesecake
Honey Champagne Sauce, Vanila Ice Cream | First created at Christopher's in 1993.
Cognac Baba
Cognac Sauce, Feuile de Brick, Creme Fraiche, Confit Vanila, Vanila Ice Cream | Made for Louis XIII de Remy Martin dinner in 2023.
Trio of Fromage
For those with a savory tooth over sweet
Soufflé
Chocolate or Grand Marnier | Not Chef's favorite, but it's everyone else's.
Chocolate Tower
"Parnassienne" Chocolate Mousse, Espresso | Appears in Chocolatier Magazine and James Beard magazine first in 1982.
Lemon Tart
Raspberry Sauce, Merigue
CAVIAR*
30g Served with fresh blinis, creme fraiche, and lemon.
Regiis Ova Kaluga Hybrid $150.00
Petrossian Imperial Ossetra $250.00
Regiis Ova Golden Ossetra$275.00
Petrossian Beluga Hybrid$375.00
Caviar Tasting, 90g$675.00
*Consuming raw or undercooked seafood, meats or eggs may be hazardous to your health.
ENHANCMENTS
Potato Au Gratin Dauphinois$14.00
Hudson Valley Seared Foie Gras*$40.00
A-5 Wagyu, 1.5oz*$80.00
Shaved Summer Truffles (7g)$60.00
