Thanksgiving/christmas Dinners at Ebbitt Room

EBBITT ROOM ANNOUNCES THANKSGIVING AND CHRISTMAS MENUS

Cape May's Award-Winning Restaurant
Rings in the Holiday Season with New Dicor


CAPE MAY, NJ...The traditions of the Holiday season in Cape May are getting underway, but it does not mean that everything stays the same. The Ebbitt Room restaurant at the Virginia Hotel promises turkey for Thanksgiving and goose for Christmas, along with creative and enticing culinary options. But this year, the setting will be a bit different. "For those who haven't been to the Ebbitt Room in a while, expect the unexpected," said Andrew Carthy, Executive Chef and General Manager.
"Our interior makeover is worthy of the most stunning transformations seen on television decorating shows," he added. "With our new red leather banquette, white snakeskin chairs, and elegant crystal chandeliers, diners will still enjoy the same level of dining sophistication and service but now in a chic, contemporary and sexy setting."
The Ebbitt Room continues to be about innovative use of fresh, traditional and local ingredients. To that end, Carthy has outdone himself with a choice of Roast Free Range Turkey, Braised Veal Osso Bucco, Pork Rib Roast and Potato Crusted Cod for entrees for Thanksgiving and Goose, Venison Loin au Poivre, Mushroom Crusted Lamb and Nova Scotia Halibut for Christmas.
Both dinners are prix fixed at $68/person. Reservations are necessary and may be made by calling 1-609-884-5700. Both dinners will be served during the hours of 23:00 - 7:00 pm. For more information, please contact Josh Grassi at The Virginia Hotel, 1-609-884-5700 or visit the Web site at www.virginiahotel.com
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THANKSGIVING DINNER NOVEMBER 24TH 2005
2:00 - 7:00 PM
$68.00 PER PERSON
(NOT INCLUDING ALCOHOL, TAX AND GRATUITY)

APPETIZERS

LOBSTER AND PUMPKIN BISQUE
DUNGENESS CRAB AND APPLE TARTINE, AVOCADO, SMOKED BACON AND WALNUT AIOLI
PHEASANT CONFITAND ROOT VEGETABLE RISOTTO WITH TRUFFLE BUTTER
MAINE SCALLOPS AND FOIE GRAS, GLAZED TURNIPS, MUSHROOMS AND CIDER CREAM

SALAD

MARKET FALL GREENS, GOAT CHEESE, GRILLED PEARS AND POMEGRANATE VINAIGRETTE

MAIN COURSE

ROAST FREE RANGE TURKEY, TRADITIONAL ACCOMPNIAMENTS AND GIBLET GRAVY
BRAISED VEAL OSSO BUCCO, SCALLION BARLEY "RISOTTO" AND PINE NUT GREMOLATA
PORK RIB ROAST, SWEET POTATO GRATIN, FENNEL, GARLIC CONFIT AND GLAZED QUINCE
POTATO CRUSTED COD, PANCETTA, BLACK TRUMPETS, BRUSSEL SPROUTS AND LOBSTER BROTH

DESSERT

MAPLE CRHME BRULEE WITH LINZER COOKIES AND PLUM JAM
BANANA-CARAMEL TART WITH RAISIN-WALNUT ICE CREAM
STEAMED STICKY TOFFEE PUDDING WITH VANILLA BEAN ICE CREAM
PEANUT BUTTER-CHOCOLATE PROFITEROLES WITH DOUBLE CHOCOLATE SAUCE

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CHRISTMAS MENU 2005
2:00 - 7:00 PM
$68 PER PERSON
(NOT INCL. TAX, ALCOHOL AND GRATUITY)

FIRST COURSE

WINTER VEGETABLE AND PHEASANT SOUP WITH WHITE BEANS, OLIVE OIL AND PARMESAN
BUTTER POACHED SHRIMP, GARGANELLI PASTA, CHIVES AND CAVIAR
TRIO OF TARTARS: TUNA, SALMON AND FLUKE, SEASONAL ACCOMPANIMENTS
ROASTED CHESTNUT, APPLE AND SMOKED BACON RISOTTO, CRISP PARMESAN
AND A TRUFFLE EMULSION

SALAD

ROMAINE HEARTS AND VERMONT BLUE SALAD, OLIVES, CHERRY TOMATOES, FENNEL
AND PICKLED RED ONION VINAIGRETTE

MAIN COURSE

ROAST CHRISTMAS GOOSE
TRADITIONAL ACCOMPANIMENTS

MUSHROOM CRUSTED LAMB, POTATO-CHEVRE GRATIN, SWISS CHARD, PANCETTA
AND SHALLOT MARMALADE

VENISON LOIN AU POIVRE, BROCCOLI RABE, ROASTED PARSNIPS, QUINCE
AND SWEET AND SOUR CRANBERRIES

NOVA SCOTIA HALIBUT, PORK BRAISED LENTILS, SPICY YOUNG CARROTS AND THYME SAUCE

DESSERTS

POACHED PEAR AND ALMOND TART, PEAR SORBET AND PORT WINE CARAMEL
BLOOD ORANGE, VALHRONA CHOCOLATE AND HAZELNUT TRIFLE
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