Christmas Eve is our favorite night of the year and as a special Christmas treat our new Executive Chef, Sean Nemetz, has created special menu just for the occasion. Bring your holiday cheer and we will do the rest. Place your presents under our tree and let our staff pour the wine, create the meal, and do the cleaning. Christmas Eve at The Cellar is an event not to be missed.
Porcini dusted scallops, seared and over almond crusted potato cakes finished with anantais butter sauce
Buffalo tartar on a toasted baguette with caper relish tomato oil drizzle and fried quail egg
Cannellini white bean cassoulet with anise, and, sage brined pork belly, baked with walnuts, apples, gruyere cheese and a bechamel sauce
Soup and Salad
Whole delicious apple poached in red wine, cloves, anise, and stuffed with baby red romaine lettuce, Point Reyez bleu cheese and drizzled with persimmon vinaigrette
Smoked crab bisque with a Meyer lemon creme fraiche with chives
Grilled venison chop marinated in red wine and juniper berries accompanied by a trio of creamer potatoes and finished with a blackberry reduction
John Dory filet poached in a court bouillon over Yukon potato puree, finished with aorange blossom and chardonnay cream sauceorBraised short ribs with an apple glaze under parsnip fennel mashed potato, and finished with a Fuyu persimmon demi-glace
Filet of beef, grilled, and topped with black truffle potato puree, served with Moroccan ratatouille and foie butter
Hazelnut souffle with white chocolate raspberry anglaise
Milk chocolate and St. Germain mousse in a chocolate cup with vanilla anglaise and fresh blueberries
Dinner is $64.95* per person and reservations are available beginning at 4:00p.m. Please call 714-525-5682 for reservations. Please note that a credit card will be needed for your reservation to hold your reservation. Reservations canceled after to 72 hours of the date may be subject to a cancellation fee of $40 per person.
305 N. Harbor Blvd,
CuisineType : Winery