Event Date:
Sunday, December 6, 2015 - 5:00pm to 10:00pm
RSVP Required
Food & Drink
2941 Restaurant
2941 Fairview Park Drive
22042
Falls Church
, VA
United States
See map: Google Maps
Virginia
Executive Chef Bertrand Chemel, Pastry Chef Caitlin Dysart and team at 2941 Restaurant are inviting guests to kickoff the season with a decadent twist on Sunday, December 6th by enjoying a one-of-a-kind 6-course tasting menu featuring some of the seasons most prized products including truffles, Japanese Wagyu, and more. Hand selected wine pairings from resident Sommelier Jonathan Schuyler will also be available for an additional price.
6-Course Tasting Menu | $170 per person
Wine Pairings | $75 per person
Specialty Cocktails Available
Reservations Available from 5 PM - 8 PM | $100 Non-Refundable Deposit Required Per Person
Taxable 20% service charge will be added to all checks
Reservations & information, please call (703) 270-1500
Wine Pairings | $75 per person
Specialty Cocktails Available
Reservations Available from 5 PM - 8 PM | $100 Non-Refundable Deposit Required Per Person
Taxable 20% service charge will be added to all checks
Reservations & information, please call (703) 270-1500
Tasting Menu
Truffle Gougère
Langoustine & Nantucket Bay Scallops
parsnip, hazenut oil, nasturtium leaves
Black Truffle Crusted Chilean Sea Bass
salfisy crisp & black truffle purée
Alba White Truffle
Parmesan risotto
*Japanese Wagyu
miso braised short ribs, wagyu rib eye grade A5
robuchon pomme purée
Milk & Honey
phyllo custard, pistachio, honey ice cream, orange blossom water
Dark Chocolate Palet
hazelnut dacquoise, salted caramel, vanilla bavarois, pear compote
Assorted Mignardise
Truffle Gougère
Langoustine & Nantucket Bay Scallops
parsnip, hazenut oil, nasturtium leaves
Black Truffle Crusted Chilean Sea Bass
salfisy crisp & black truffle purée
Alba White Truffle
Parmesan risotto
*Japanese Wagyu
miso braised short ribs, wagyu rib eye grade A5
robuchon pomme purée
Milk & Honey
phyllo custard, pistachio, honey ice cream, orange blossom water
Dark Chocolate Palet
hazelnut dacquoise, salted caramel, vanilla bavarois, pear compote
Assorted Mignardise
Executive Chef, Bertrand Chemel | Pastry Chef, Caitlin Dysart *May contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood,
shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.