On Christmas Eve and Christmas Day, a festive three-course menu will be available in Le Cavalier’s stunning dining room. Small plates range from Lobster with butter and champagne vinegar to Hen of the Woods mushroom with pomegranate and crispy rice and Gnocchi Parisienne with brown butter, sage and honeycrisp apple. Entrees include Duck Tangine with cranberry and pine nut couscous to Branzino Amandine with winter ratatouille and Whole Roasted Eggplant with freekah, saffron tahini and green harissa. Decadent dessert options include Baked Alaska and Bûche De Noël. Supplemental wine and beverage options will also be available.
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