My family always looks forward to Christmas Eve dinner at The Woodlands.
Another Christmas Eve, another look at the grand entrance to The Woodlands Resort & Inn.
This year’s amuse bouche: black cherry and foie gras soup.
Tartare of Sea Trout, Saffron Pickled Turnips, Fennel, Orange & Green Olives
Truffled parsnip soup with butternut squash, vanilla essence, and macadamia shavings
Seared Scallops, “Popcorn” Sweetbreads, Honshimeji Mushrooms, and Potato Butter
“Woodlands” Signature Caesar Salad, Pecorino “Crackers,” Marinated Anchovy (with a quail egg in the top right corner)
Petite Organic Lettuces, Roquefort, Apples, Toasted Walnuts & Aged Balsamic
Autumn Mushrooms (enoki, black trumpet and portobello) with portobello-wrapped Herbed Goat’s Cheese, Tiny Mache, Sherry Vinaigrette
Seared Tasmanian Salmon (Chef Scott Crawford calls it “the best salmon in the world”) with Fingerling Potatoes (including purple potatoes), Brussels Sprouts, Sweet Onion Chutney
Roasted Pheasant Breast, Raisin-Caper Quinoa, Caramelized Cauliflower, Hazelnut Jus
Sautéed Local Wreckfish, Artichoke-Oyster Stew, Shallot Confit, Ham Hock Broth. Wreckfish is a deep water fish in the grouper family that weighs 200-700 pounds.
Intermezzo: Nutmeg panna cotta with orange zest
Forbidden Rice Pudding, Pineapple Confit, Coconut-Lemongrass Emulsion – the crispy black rice cake is topped with caramel strands and curry ice cream
Warm Chocolate Ganache Cake, English Toffee, Malt Ice Cream, Guinness Sabayon
A Tasting of Woodlands’ Ice Creams, from left to right: chocolate, espresso, raspberry creme fraiche, pistachio and blackberry sage
Petite Huckleberry Pie, Pumpkin-White Chocolate Pot de Creme, Vanilla-Port Glazed Pear