Josiah Citrin Presents A Melisse Holiday

Melisse, the celebrated two star Michelin restaurant of Chef Josiah Citrin, celebrates Christmas Eve and New Year's Eve in Santa Monica, California with elegant tasting menus. Since Melisse first opened its doors in 1999, Citrin and his restaurant have been a tour de force in the world of fine dining and a fixture in California's culinary landscape.

The Christmas Eve five-course dinner begins with an amuse bouche and Black Winter Truffle, Three Textures, followed by a choice of either Seared Foie Gras, Glazed Pear, Celeriac Fondant, Lentils, or a Smoked Salmon "Pave," Potato, Green Apple, Caviar, Sauce Gribiche. The third course is a selection of Maine Lobster and Scallop "Pot au Feu," Chestnut-Coffee Tortellini, Pearl Onions, Lobster-Truffle Consomme; Crisp Loup de Mer, Artichokes, Fennel, Confit Tomatoes, Brown Butter Caper Sauce or a Truffle Risotto, Carnaroli Rice, Mascarpone, Shaved Truffles (with supplement charge of $60.) Citrin prepares a Prime Filet of Beef, Bulb Onions, Kohlrabi, King Oyster Mushrooms and Molasses or a Sonoma Duck Breast and Confit, Medjool Dates, Meyer Lemon, Heirloom Carrots, Sauce Aigre-Doux for the entree. Desserts complete the feast with a choice of Fig and Apple Tart, Pistachios, Armagnac Parfait, Fig Compote or a Valhrona Chocolate Crunch Cake, Eggnog Ice Cream, Salted Caramel.

Citrin's New Year's Eve dinner has two options: an early seating with a four course tasting menu or a late seating into the New Year consisting of a six course tasting dinner, which includes music and dancing. The second seating begins with an Amuse Bouche; followed by Melisse signature Egg Caviar, Poached Egg, Lemon Creme Fraiche, Osetra Caviar. Following are courses of Maine Lobster, Savoy Cabbage, Beets, Grapes and Hazelnut and a choice of Seared Foie Gras,Glazed Pineapple, Pistachio Crumble, Lime and Ginger or Maine Scallop, Salsify Lemongrass and Coconut. The fish course is a Lemon Crusted Dover Sole Filet, Butternut Squash, Mushroom Duxelles, Parsley-Bonito Sauce, or truffle lovers may select a Truffle Risotto ($60 Supplement). Citrin's entree offers a choice of Olive Crusted Lamb Loin, Fennel, Carrot, and Orange or Prime Rib Eye of Beef and Braised Beef Cheek, Leek Fondant, Potatoes Boulangere, Sauce Perigourdine. Desserts conclude the evening with Le Fin - a tasting of Chocolate, Passion Fruit and Strawberry. The early seating four course menu includes many of the selections.

Citrin's cookbook, In Pursuit of Excellence, debuted in October and is available exclusively through Melisse, the restaurant website, www.melisse.com, selected retailers and Amazon. The digital version can be viewed at www.booksthatcookpublishing.com/melisse-page-viewer

Christmas Eve Dinner at Melisse is priced at $150 per guest; exclusive of beverages, tax and gratuities. Reservations are offered from 5:00 - 8:30 p.m. New Year's Eve First Seating is 5:30 to 6:30 - $140; Second Seating 8:30 to 9:30 - $250 and includes Music and Dancing. Reservations for all dinners may be made by phone 310.395.0881or online through the restaurant website, www.melisse.com or Opentable.com.

Melisse is known as much for its refined setting as it is its artistic, flawless cuisine and exceptional service. Citrin passionately frequents local Farmers' Market and manages to coax unexpected flavors from his carefully chosen ingredients. They are presented as edible works of art. Citrin's In Pursuit of Excellence showcases what has kept both the chef and Melisse at the top of the culinary game. Melisse, located in Santa Monica, has become a leading restaurant for fine dining in greater Los Angeles, promising a memorable experience in the artful presentation of Citrin's dishes served in a setting of supreme elegance with the highest standards of service.

Josiah Citrin and Melisse have been featured in the Los Angeles Times, Los Angeles, A