Perusing Holiday Menus, Part III: Want Some Wreckfish?
Here's another installment of what some local restaurants have planned for their holiday menus for Christmas and New Years.
Westend Bistro will be serving its full menu both Christmas Eve and New Year's Eve, but has a three-course special menu planned, featuring starters including black walnut and cauliflower veloute with smoked trout roe on toasted bread and Nantucket bay scallops with corn, leek, and black trumpet succotash; main courses including Scotch pheasant chestnut and giblet stuffing with truffled pan jus and wreckfish, poached in duck fat with braised spicy kale, hazelnuts, and apples; and desserts including vanilla and cinnamon souffle with graham cracker ice cream and chocolate and butterscotch bread pudding, caramel buttons, and sweet thyme.
The special menus are priced at $75 per person. On Christmas Eve, seatings are available from 5:30 p.m. to 11 p.m. On New Years Eve, seatings are available from 6:30 p.m. to midnight and come with a midnight champagne toast. Call (202) 974-4900 for reservations.
701 plans to offer an a la carte menu on Christmas Eve in addition to a special three-course menu including pan-roasted pheasant breast and stuffed leg with persimmon sauce and brussel sprouts; black bass with crispy crab gnocchi and blood orange–braised fennel; ricotta and apple ravioli with shaved black truffles; eggnog crème brulee, cinnamon tuile or Bûche de Noël with mushroom meringue and coffee cream.The special menu is priced at $55 per person and will be served 5 p.m. to 10 p.m. on Christmas Eve. Call (202) 393-0701 for reservations. Vermilion in Alexandria is planning a five-course "seasonal feast" for New Years Eve including an assortment of canapés such as sea urchin custard and Cider marinated bay scallops with sour apple; spicy Marvesta shrimp with horseradish, avocado, and cilantro; Maine lobster tortelloni with winter citrus and shaved fennel; and petite beef tenderloin with braised winter cabbage crespelle and bordelaise sauce.The five-course menu is priced at $95 per person or $135 per person with wine pairings. Call (703) 684-9669 for reservations.