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Time is a ticking but the clocks hasn't run down yet to order Christmas Eve and New Years Eve dinners from the George Trois Group helmed by Chef Michael Lachowicz.
Aboyer's Christmas Eve dinner ($89 per guest) offers warm gougeres (2 per order) Jean Banchet's pithivier of duck and Perigord truffle along with port wine truffle sauce. A choice of roast rack of lamb with root vegetable gratin; caramelized cloves and rosemary-lamb jus or roast Wisconsin venison chop, sweet potato gratin; chestnut puree and huckleberry sauce and a dessert of classic chocolate opera cake with hazelnut brittle and Armagnac creme anglaise.
GTG's New Year’s Eve four-course dinner menu for two ($199) to-go features 1-oz of golden Kaluga caviar service; creme fraiche-chive mousse; warm corn blini; paupiette of Dover sole and King crab mousse; lemongrass-ginger creme filet of beef tenderloin and truffle mouse brioche: Perigord truffle sauce, spinach souffle and Napoleon of Sauternes poached pear, truffle creme legere and hot buttered rum. Place order here.
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