Citronelle-At-Central New Year’s Eve

FOR ONE NIGHT ONLY, wishes come true, and holiday magic comes alive again – culinary masters Chef Michel Richard and Chef/Partner David Deshaies bring back the glory of DC’s beloved Michel Richard Citronelle – recreated on Pennsylvania Ave (for the sake of auld lang syne). On New Year’s Eve the chefs have designed an haute cuisine tasting menu experience.  It’s a “Best of”, it’s a “Pop up”; it’s a joyful celebration of the whimsical chef’s award winning signature cuisine.

“People have been asking me, ‘when is Citronelle going to reopen – we miss it’.  So, for New Year’s Eve we decided to celebrate – Citronelle style”, says Michel.

Michel and David’s Citronelle-At-Central celebration includes two seatings, with two exquisite menus and optional wine pairings.

For the early birds, theatregoers, and party hoppers who want to begin the night with Champagne and caviar, a $55 three-course menu is available 5-6:30pm, and designed to get you to the show on time.  The early seating menu includes hamachii tartare with Osetra caviar, citrus, and cauliflower foam; followed by an entrée of Roasted Pennsylvania Veal loin, with winter black truffle, butternut squash, celeriac, and turnips; and meringue and ice cream Snowball 2015 dessert.  A $25 optional wine pairing may be enjoyed; a glass each of Champagne Gosset NV and Cabernet Sauvignon Chateau Cambon de la Pelouse.

 “My roots are in the cuisine I cooked with Michel at Citronelle. Central guests come everyday for American bistro fare with a French twist – but on New Year’s Eve they want to experience something special, so it’s time to show off”, says Chef/Partner David Deshaies

The Citronelle-At-Central $105 five-course haute tasting menu reservations are available from 7-11pm. Favorite dishes grace the menu, such as Hamachi Tartare and Osetra Caviar, with citrus, and cauliflower foam; a Foie Gras Duo: cold with balsamic-lentils & seared with praline sauce; Michel’s signature Maine Lobster “Porcupine”, with lobster-raspberry sauce, and apple risotto; Roasted Pennsylvania Veal Loin, winter black truffle, butternut squash, celeriac, turnip pearls.  The  menu finishes with a festive Snowball 2015, meringue filled with ice cream and whipped cream; and the final fine dining touch, Chocolate Grapes & Macaron petits fours by the master pastry chef himself.

An optional five-course French wine pairing, completes the culinary experience for $75.  Wine selections include Champagne, Gosset, “Excellence”, Ay, Brut, NV, Chenin Blanc, Domaine Champalou, Couvee Fondraux, Vouvray, 2013, Chardonnay, Jean Marie Guffens, Vergisson La Rouche, Macon, 2013, Cabernet Sauvignon, Chateau Cambon de la Pelouse, Haut-Medoc 2010, Crémant de Loire, Marcel Martin, NV.  Total price of the fine dining menu with wine pairing is $180.

For Central’s 7th Anniversary celebration, the Central bar will remain open throughout the evening right into the New Year for walk-in guests. All guests are invited to join the revelry with a Champagne toast at midnight, complete with noisemakers, party hats, and confetti. The James Beard Award winning restaurant heralds the big night with al spirit of frivolity to carry us happily into 2015.

CITRONELLE-AT-CENTRAL NEW YEAR’S EVE

EARLY BIRD /PRE-THEATER
Served 5 to 6:30 pm

3-course Menu $55

Optional Wine pairing $25

Hamachi Tartare and Osetra Caviar
citrus, cauliflower foam

Champagne, Gosset, “Excellence”, Ay, Brut, NV

Roasted Pennsylvania Veal loin
winter black truffle, butternut squash, celeriac, turnips pearls

Cabernet Sauvignon, Chateau Cambon de la Pelouse, Haut-Medoc 2010

Snowball 2015
Chocolate Grapes & Macarons

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CITRONELLE-AT-CENTRAL NEW YEAR’S EVE

 NEW YEAR’S EVE PROMENADE GOURMAND

Second seating 7 to 11 pm

5-course Menu $105

Wine pairing $75

Hamachi Tartare and Osetra Caviar
citrus, cauliflower foam

Champagne, Gosset, “Excellence”, Ay, Brut, NV

Foie Gras Duo:
cold with balsamic-lentils & seared with praline sauce
Chenin Blanc, Domaine Champalou, Couvee Fondraux, Vouvray, 2013

Maine Lobster “Porcupine”
lobster-raspberry sauce, apple risotto
Chardonnay, Jean Marie Guffens, Vergisson La Rouche, Macon, 2013

Roasted Pennsylvania Veal Loin
winter black truffle, butternut squash, celeriac, turnips pearls
Cabernet Sauvignon, Chateau Cambon de la Pelouse, Haut-Medoc 2010

Snowball 2015
Crémant de Loire, Marcel Martin, NV

Chocolate Grapes & Macarons

SPECIAL NOTE: Only the two prix fixe menus will be served at Central on New Year’s Eve; the regular a la carte menu will not be available on this special occasion.