Young and Hungry

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.
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