Extraordinary Holiday Dining At The Grand Del Mar

By on November 6, 2012
Holiday Fine Dining At The Addison

Gather with family and friends during your favorite seasonal holidays by sharing superb dining experiences at award-winning Addison and Amaya at The Grand Del Mar. From Chef William Bradley’s contemporary French Seven-Course Carte Blanche menus to Chef Camron Woods’ Prix-Fixe Three-Course Tasting menus featuring contemporary American dishes with Mediterranean influences, your holiday dining will set the perfect mood for festive celebrations.

For all holiday dining reservations at The Grand Del Mar, please call 858-314-1996.

Elegant Thanksgiving Dinners

  • Addison Thanksgiving Carte Blanche Menu

Thursday, November 22, 3 to 8 p.m.

Chef William Bradley has created a superb seven-course menu for this special day of gratitude for bountiful harvests. The delicious details: 1st Course is a Salad of Dungeness Crab with dashi gelée, basil and ginger, 2nd Course is Croque Norvégien with sauce gribiche and sorrel, 3rd Course is Smoked Ham Hock Ravioli with sweet marsala and crispy shallots, 4th Course is Salt-Roasted Turkey with butternut squash, brioche and Brussels sprouts (add white truffle for $65), 5th Course is Artisan Cheese, 6th Course offers Pear Sorbet with hard cider granité and the 7th Course is a finale of Baked Apple Galette with orange-glazed dates and buttermilk gelato. Cost is $180 per person, $290 with wine pairings, exclusive of tax and gratuity. Addison’s customary four-course menu will also be available at $110 per person.

  • Amaya Three-Course Thanksgiving Tasting Menu

Thursday, November 22, 11:30 a.m. to 8 p.m.

Chef Camron Woods presents guests with a three-course prix-fixe menu offering seasonal celebratory choices. Choose an appetizer of: Caramelized Butternut Squash Soup, Baked Apple Salad, Carpaccio of Angus Beef or Quail Stuffed with Cornbread. Then your choice of Roasted Turkey Breast and Crispy Leg, Cider-Glazed Loch Duart Salmon, Seared Sea Bass or Center Cut Pork Chop – all with accompaniments. Trio of Fall Flavors is for dessert. $75 per adult, $110 paired with wine, $30 per child (ages 6-12), exclusive of tax and gratuity. (Amaya diners may also join the Explorer’s Club on the Aria Lawn for all kinds of fun activities from 11a.m. to 1:30 p.m.)

Christmas Feasts

  • Seven-Course Christmas Eve Carte Blanche Menu at Addison

Monday, December 24, 5:30 to 9 p.m.

Chef William Bradley starts this feast with an Amuse-Bouche followed by Sea Scallops with baby romaine, capers and sauce meunière. Then comes Sole Almondine with Brussels sprouts, black truffles and sauce au vin jaune. The 3rd Course: Parmesan Risotto with caramelized chestnuts and jambon de bayonne followed by Squab Rôti with vanilla, parsnips and black truffles. Next savor Artisan Cheese, then Parisian Macaron and end this amazing meal with Butter Pecan Tart with eggnog ice cream. $195 per person, $290 paired with wine, exclusive of tax and gratuity. Addison’s customary four-course menu will also be available at $110 per person.

  • Three-Course Christmas Eve and Christmas Day Dinners at Amaya

Monday, December 24 and Tuesday, December 25, 4 to 9 p.m.

Start with your choice of Winter Green Salad, Caramelized Butternut Squash Soup, Seared Squab Breast, Carpaccio of Peppered Venison or Caramelized Nantucket Bay Scallops. Then enjoy Slow-Roasted Center Cut Pork Chop, Rotisserie Prime Rib, Seared Sea Bass, Grilled Double Lamb Chop or Cranberry-Glazed Loch Duart Salmon – all with accompaniments. $75 per adult, $110 paired with wine, $30 per child (ages 6-12), exclusive of tax and gratuity.

Ushering in 2013 with Festive Dining

  • Memorable Seven-Course New Year’s Eve Dinner at Addison

Monday, December 31, 5:30 to 10:30 p.m.

Chef William Bradley wants guests to rave about his New Year’s Eve menu for years to come. Highlights include Chicken Liver Mousse with cognac and thyme bread; Sea Scallop Sashimi with ponzu, uni and seaweed; King Crab with spinach, caviar and champagne; Fruits de Mer with a shellfish and shallot cassoulet; and Lamb Deux Façon with miso, eggplant and raisin marmalade. $250 per person, $375 paired with wine, exclusive of tax and gratuity. Addison’s New Year’s Eve guests receive complimentary entrance to The Grand New Year’s Eve Party in the Elizabeth Ballroom from 9 p.m. to 1:30 a.m. There will be dancing and music featuring Wayne Foster Entertainment’s six-piece band and DJ – a terrific way to ring in the New Year.

  • New Year’s Eve Three-Course Menu at Amaya

Monday, December 31, 5:30 to 10:30 p.m.

Chef Camron Woods will send out an Amuse-Bouche and then diners can choose from Pine Mushroom Consomme, Half Lobster Thermidor or Duo of Beef Crudo. Entrée choices: Filet Mignon of Prime Angus Beef, Slow-Roasted Veal Chop or Seared Sea Bass – all with accompaniments. The sweet ending is a Honey Financier. $140 per person, $210 paired with wine, exclusive of tax and gratuity. Amaya’s New Year’s Eve guests receive complimentary entrance to The Grand New Year’s Eve Party in the Elizabeth Ballroom from 9 p.m. to 1:30 a.m. There will be dancing and music featuring Wayne Foster Entertainment’s six-piece band and DJ – a terrific way to ring in the New Year.

  • New Year’s Day Breakfast Buffet at Amaya

Tuesday, January 1, 7:30 a.m. to 2 p.m.

Traditional breakfast buffet with a wide selection of everyone’s favorites. $45 per adult, $15 per child (ages 6-12), exclusive of tax and gratuity.

 

Now you have multiple reasons to be thankful this Thanksgiving. Enjoy the Season!

About Jacqueline Maddison

Jacqueline Maddison is the Founder and Editor-in-Chief of Rancho Santa Fe Magazine. She believes in shining light on the best of the best in life. She welcomes you into the world of the ultimate luxury lifestyle.

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