Christmas Eve and Christmas Day characteristic a prix-fixe menu for $165 per particular person. It’s a roundup of favorites, resembling gougeres with Bergkäse cheese, duck liver parfait, celery root tartare, “doppio” pasta with rabbit confit, boudin noir with sweetbreads, beef paprikash, salmon en croute, and entire roasted hen for 2. There’s apple strudel for dessert and extra. Additionally accessible, beginning December 3: Chef Markus Glocker and pastry chef Emiko Chisholm will provide their vacation stollen,made with dried fruits, nuts, spices, and a contact of marzipan.Out there for pickup at Koloman and Ace Lodge Foyer and at Schaller & Weber. Order on-line.
