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the hazards of working at a small luxary hotel are all the holidays that you have to work because the restaurant never closes. 
so today i worked, but before that i opened one gift.

making holiday menus always throws me for a loop.  i try to simplify things but also keep them interesting, at least to me.

pear bread pudding, walnut ice cream, creme fraiche, caramelized pear chips

meyer lemon curd, iced milk, burnt meringue, gingerbread, candied lemon peel, fizzy white chocolate powder

and an unfinished dish, i guess i never got a photo of the finished plate.  chocolate sauce, grand marnier, tangerine gelee, (missing) aerated milk chocolate parfait, cocoa paper


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