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Christmas Eve Dinner

Christmas Réveillon 2015

In France, a "réveillon" is a long dinner, and possibly party, held on the evenings preceding Christmas Day. Maximilien can help you with the first part, DINNER!

Chef Potvin is preparing a traditional French feast for Christmas Eve that is sure to impress the most refined palate.

This special dinner will also feature the talented Bonnie Birch performing on accordion from 5 to 9pm. Bonnie began accordion lessons at the age of 7. Her primary teacher was Thorild Swanson from Stancatto School of Accordion. With his guidance, Bonnie developed excellent technique, music reading skills, performing skills, and the appreciation of practice and patience.


Reserve early as space is limited.

Only ONE seating: 5:00pm/5:30pm. Reserve online now or call 206-682-7270. 

Reserve early as space is limited. Credit Card Required for Reservations! We have a FIRM 72 hours cancellation policy.

Réveillon gastronomique de Noël

$70 per person - $90 with Wine Pairing

Amuse Bouche - Accras de morue.
Salted cod fritters. Chives, spicy crème fraiche.
Huitre Fraiche et Mignonette
Fresh oysters on the half shell and Lemon Granité. Lemon zest.
Salade de canard confit et magret fume.
Duck leg confit, smoked duck breast, frisée greens, walnuts and poached pears.
Bisque de homard.
Lobster bisque with medallion.
Filet mignon de boeuf Wellington sauce Rossini.
Baked beef tenderloin wrapped in pastry and stuffed with mushroom duxelle. Pomme fondantes, baby greens and Armagnac truffle demi-glace.
Coquille St. Jacques beurre noisette.
Pan seared diver scallops, pumpkin purée, asparagus, baby carrots, brown butter.
Bûche de Noël
Chocolate Yule Log


A 4% service charge will be added to your check. It replaces the older system of servers “tipping out” support staff. 100% of this charge is going to the restaurant and is used to provide a better living wage to non tipped employees. More Info.

Earlier Event: November 26
Thanksgiving Dinner
Later Event: December 31
New Year's Eve Dinner and Rouge Cabaret