Enjoy The Tastes Of Paris At Cavaillon For Christmas Eve Or New Year’s Eve

FOR IMMEDIATE RELEASE
San Diego, California, United States of America (Free-Press-Release.com) December 12, 2011 --

French food is world renowned for its taste incorporating only fresh, perfectly ripened produce and the best available ingredients. Chef Michael von Euw of Cavaillon is committed to bringing that exceptional dining experience to San Diego along with an atmosphere at Cavaillon that reminds diners of a favorite restaurant in Paris. For the holidays, the Santaluz restaurant is proud to invite diners to enjoy its California twist on French cuisine, highlighted in its Christmas Eve and New Year’s Eve menus which are available for dining in the quaint restaurant or for gourmet-to-go pick-up.

As former executive chef at the French Le Cordon Bleu supper club, Signatures Restaurant of the Seven Seas Voyager; one of only two official “Le Cordon Bleu” restaurants in the world, Chef Michael von Euw of Cavaillon brings his worldly style to this special holiday menu. And, sommelier Liz Huettinger brings her experience as past sommelier at Aubergine restaurant at the L’Auberge Carmel Relais and Chateaux property in Carmel, Calif. to the outstanding wine and champagne pairings that accompany the meals.

Christmas Eve Menu, Dec. 24, 2011

For guests who would like to make a reservation and dine in the quaint restaurant, which is perfect for an intimate holiday meal, a three-course, French-inspired holiday menu will be served from 5 to 9 p.m. and is $45 per person excluding tax and gratuity.

• Appetizers: Choice of Wild Mushroom Velute; Roasted Beet and Goat Cheese Salad; Pumpkin Risotto; Candied Butternut Squash; and Foie Gras Terrine
• Main Course: Choice of Roasted Organic Turkey with Garlic Mashed Potatoes, Cognac Gravy, Cranberry Citrus Sauce, and Glazed Root Vegetables; Norwegian Trout en Papillote; Beef Tenderloin, Green Bean Salad, Parsnip Duo and Green Pepper Sauce; and Venison Loin Sous Vide, Cocoa and Sichuan Pepper Crust, Dauphinoise Potato, and Winter Cabbage

• Dessert: Choice of Dark Chocolate and Fleur de Sel Mousse; Christmas Log; Sorbet Selection; and Fruit Tart

The New Year’s Eve Menu, Dec. 31, 2011 This four-course, French-inspired New Year’s celebratory menu will be served from 5 to 9 p.m. and is $65 per person excluding tax and gratuity.

• Appetizers: Choice of Roasted Winter Vegetable Salad; Caviar Tower; and Foie Grass Terrine
• Mid-course: Wild Mushroom Velute
• Main Course: Choice of Beef Tenderloin, Green Bean Salad, Parsnip Duo Green Pepper Sauce; Venison Loin Sous Vide, Cocoa and Sichuan Pepper Crust; Dauphinoise Potato, Winter Cabbage; or Poached Main Lobster; and Norwegian Trout en Papiotte

• Dessert: Choice of Dark Chocolate and Fleur de Sel Mousse; Christmas Bread and Butter Pudding; Sorbet Selection; or Fruit Tart

Christmas Eve & New Year’s Eve To-Go

Christmas Eve gourmet-to-go orders must be placed by Wednesday, Dec. 21 and New Year’s Eve gourmet-to-go orders must be placed by Wednesday, Dec. 28. Cavaillon is happy to make special accommodations for customers and will set up a convenient time for the pick-up of orders.

Cavaillon is located at 14701 Via Bettona in the Santaluz neighborhood of San Diego. For Christmas Eve or New Year’s Eve reservations call (858) 433-0483 or visit www.cavaillonrestaurant.com for information.