Specialty Holiday Menus at NINETHIRTY at W Los Angeles-Westwood

Picture 3
NINETHIRTY
NINETHIRTY Restaurant at W Los Angels – Westwood

As December comes to a close, it is time to begin planning Christmas Eve and New Year’s Eve dinner plans. Executive Chef Dakota Weiss of NINETHIRTY Restaurant at W Los Angeles – Westwood has the perfect alternative for hotel guests and Los Angeles locals looking to stay out of the kitchen this holiday season.

On Christmas Eve, patrons will have chance to enjoy all of Dakota’s signature dinner dishes, such as Fall Squash and Burrata ($13), Brentwood Corn Gratin with Andouille Sausage and Oregano ($10),  and “Drunk Mussels” – a combination of Washington State black mussels, white wine, chipotle, hominy and grilled flat bread ($15 small, $26 large). However, on Christmas Eve, Chef Dakota will bring special, more holiday-traditional dishes to the table such as Roasted Prime Rib with Wild Rice Bread Pudding, truffled haricot vert and Cabernet Jus ($48). This dish will ONLY be offered on Christmas Eve!

Additionally, NINETHIRTY will offer a Christmas Eve Prix Fixe Menu for $68 per person. The three course meal will include Porcini Mushroom Bisque with Meyer Lemon Oil and Brioche Crumbs, to begin. The decadence continues with a second course of  Smoked Juniper Roasted Elk Tenderloin with Celeriac, Brown Butter Puree and Pickled Blackberries. Finally, Christmas Eve would not be complete without a fantastic dessert, and Dakota Weiss has created just that with a Dark Chocolate Ganache Pie with Salted Caramel Mousse and Candied Clementines.

Close out 2012 with a fantastic meal, courtesy of NINETHIRTY! For $65 person and an additional $35 for wine pairings, this speciality New Year’s Eve Prix Fixe Menu is the perfect way to end 2012. Imagine ending the year with these delicious dishes:

Amuse:

Meyer Lemon Ricotta Flan, Smoked Carlsbad Mussel, Radish

First Bite:

Cousa Squash Carpaccio, Yuzu-Pumpkin Oil Vinaigrette, Crispy Padron Peppers

Swim By:

Maine Lobster-Coconut Bisque, Grilled Lobster Tail Brochette, Thai Pepper Oil

Graze Craze:

Cognac Butter glazed Veal Tenderloin, Green Peppercorn Gremolata, and Roasted Bone Marrow

Sugar:

Dark Chocolate Ganache Tart, Passion Fruit Gelee, Espresso Crumble

For more information about NINETHIRTY visit www.wlosangeles.com/ninethirty.

Chef Dakota Weiss
Chef Dakota Weiss

 

 

Tags: ,

Related Posts

by
Previous Post Next Post
1 share