Christmas Three-Course Dinner at L'Auberge
Executive Chef Nathan Lingle celebrates his second holiday season at L'Auberge Del Mar with a menu that is creatively different from other more-traditional yuletide offerings. Guests start with King Crab with celery root and buttermilk vinaigrette, Treviso Radicchio Salad, Beef Carpaccio with horseradish aioli or Saffron Sunchoke Bisque. Next the choices are Grilled Swordfish with whipped masa, pressed pepper and eggplant escabeche; Pork NY Strip served with curried squash, root spinach, quince, and date conserve; Goose Cannelloni with wild mushrooms; Wagyu Short Rib with heirloom carrots, rainbow chard and "Yorkshire pudding;" or Housemade Gnocchi with olives, kohlrabi, winter squash and kale pesto. Sweets tempt with Pear and Pistachio Tart, Egg Nog Cheesecake and Chocolate-Peppermint Bar with peppermint bark ice cream. Thursday, December 24, regular dining hours; Friday, December 25, seatings at 4, 6, and 8 p.m.