Past Events

The Langham Hotel - Holiday Dinner — Event Menu

Hors D’Oeuvres
Ahi Tuna Tartare “Push Pop” with Avocado Cream
Cauliflower Panna Cotta with White Sturgeon Caviar
Lobster and Arancini with Lemon Crème Fraîche
Lamb Merguez Kofta Kabob with Cucumber Yogurt
Champagne Gosset Brut Excellence NV

Amuse
Foie Gras Torchon, Cassis Pates de Fruits, Pistachio, Cubeb Peppercorn
CHEF JASON HEDIN
1994 Balthasar Ress Hochheimer Domdechaney Riesling Spätlese, Rheingau

1st Course
Tuna Niçoise Crudo, Quail Egg, Haricot Vert, Olive Vinaigrette
CHEF TIM GRAHAM
2004 Pierre Moncuit Champagne Brut Millésime Grand Cru Blanc de Blancs

2nd Course
Duck Confit, Butternut Squash, Smoked Maple Gastrique
CHEF ANTHONY ZAMORA
1996 Domaine des Perdrix Nuits St Georges 1er Cru “Aux Perdrix,” Cote de Nuits

3rd Course
Roasted Venison Loin, Winter Chard, Chestnut Purée, Medjool Date Jus
CHEF DAMION HENRY
1989 Chateau Ducru-Beaucaillou St. Julien, Médoc

4th Course
Comte St. Antoine, Hazelnut Honey, Cocoa Nib, Mizuna
CHEF AGUSTIN OLIVA
2011 M. Chapoutier Hermitage Blanc “Chante-Alouette,” Northern Rhone

5th Course
Yogurt Panna Cotta, Grape Carpaccio, Almond Brittle, “Honeycomb”
CHEF SCOTT GREEN
2001 Domaine des Baumard Quarts de Chaume, Loire Valley

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TIM GRAHAM
Chef, Travelle

SCOTT GREEN
Pastry Chef

RICHARD HANAUER
Beverage Director, Travelle

ANTHONY ZAMORA
Executive Chef

MICHELLE WILLEY
Director of Catering and Events

GAYLORD LAMY
Director of Food and Beverage

ROBERT SCHOFIELD
Managing Director

CHRISTOPHER A. KOETKE
Wine Commentator