image A Culinary Celebration of our James Beard House Dining Experience image A Festive Season: Join Us For The Holidays

Christmas Eve at 17

Sleigh bells are ringing. The halls are decked. And the Yuletide beckons. That can only mean one thing: Christmas Eve at Restaurant 17. The warm, inviting ambiance provides the perfect backdrop for family and friends to come together and celebrate one of the most enchanting nights of the year. Chef Adam and his culinary team are preparing a fresh, three-course seasonal feast, featuring subtle interpretations of traditional holiday favorites—all paired with an eclectic collection of wines. This truly promises to be a special evening that you and your loved ones will remember for many Christmases to come.

Wednesday, December 24, 2014
Christmas Eve Dinner
Special hours: 5 – 9 pm
3 Course, Formal Holiday Menu
$65* pp or $98* pp Wine Pairings with Courses
$18* per Child under 12
Reservations required

*tax and gratuity not included

This is a limited seating event; please contact us today to reserve your spot: 864-516-1254


Menu

STARTERS

Local Spicy Arugula and Kale Salad, Anson Mills Brewster Oats, Shaved Heirloom Radish, Pickled Squash, and Fromage Blanc

2013 Jean Francois Merieau, ‘L’Arpent des Vaudons’ Sauvignon Blanc, Loire, Valley, France

Rocky Nook Oysters on the Half Shell, Warm Guanciale and Shallot Marmalade with Gremolata

mv Scarpetta, ‘Timido’ Brut Rose Spumante, Friuli, Italy

Seared Foie Gras, Carrot Cardamom Corrnmeal Blini, Crème Fraiche, Ginger Cherry Jus

2013 Bernhard Ott, ‘Am Berg’ Gruner Veltliner, Wagram, Austria

High Valley Farm Mountain Trout Crudo, Grapefruit Conserva, Roasted Peanuts, Charred Scallion, Young Greens, and Benne Seed

2013 Fattoria Laila, Verdicchio dei Castelli di Jesi, Marches, Italy

Local Sunchoke Soup, Truffle Potato and Fried Thyme

2012 Henri Perrusset, Chardonnay, Macon-Villages, Burgundy

ENTREES

Greenbriar Farm Heritage Pork Crepinette, and Belly, Mushroom, Bok Choy, Garlic, Ginger, Scallion, Benne Seed and Sunny Farm Egg

2011 Domaine de Chateaumar, Chateauneuf du Pape Rouge, Rhone Valley, France

Alabama Grassfed Beef, Local Charred Broccoli, Cippolini Onion, Rutabaga-Potato Mash, Bourbon Peppercorn Sauce<br

2010 Chateau Belregard-Figeac, ‘Tellus Vinea’ Rouge, Bordeaux France

Grilled Manchester Farms Quail and NC Duck Sausage, Winter Squash, Grilled Turnips and Their Greens, Sweet Potato and Mustard Glace

2007 Berger, Riesling Steingraben Reserve, Kremstal, Austria

Braised Bethel Trails Lamb Lasagne, Charred Kale, Vegetable Ragout and Housemade Ricotta

2011 Prieler, Blaufrankisch Johanneshohe, Burgenland, Austria

Roasted Chestnut Rissoto, Carolina Gold Rice, Winter Citrus, Hazelnuts, Mustard Green Gremolata

2011 Domaine Overnoy-Crinquand, Arbois-Pupillin Chardonnay, Jura, France

Crispy Sheepshead, Romanesco, Cauliflower, Butter Braised Radish, Spaghetti Squash, Asian Winter Greens and Root Vegetable Emulsion

2013 Tomero, Torrontes, Salta, Argentina

DESSERTS

Toasted Black Walnut Brioche with Sour Cherry and Crème Fraiche Ice Cream

2012 La Tour Vieille, Banyuls Rimage, France

Chocolate Peppermint Espresso Semifreddo w/ Smoked Coffee Ice Cream<br

Madeira, ‘Savannah’ Verdelho, Madeira

Lemon Glazed Pound Cake, Winter Citrus Curd, Hazelnut Nougatine and Candied Citrus

mv Ca Furlan, Prosecco ‘Cuvee Beatrice’, Veneto, Italy

Selection of Cheeses with House Crackers and Accompaniments

2008 Cloudy Bay, Late Harvest Riesling, New Zealand


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