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Christmas Dinner at Travelle

Travelle

Travelle

The holidays are about family, friends, good will, and great food. That usually involves putting in some serious time in the kitchen.  Traditionalists however should not be quick to dismiss the idea of going out for Christmas dinner. The most compelling reason, for me at least, is simply not having spend the day cooking or the evening doing the dishes. The holiday should be about spending time with family and not stressing over dinner. Thanksgiving is somewhat obligatory, but for Christmas we have options. Travelle, located on the second floor of the Langham Hotel in Chicago, is offering a family-style dinner this Christmas Day.

Depending on how you’re feeling you could order from their “Naughty” menu, primarily rustic cuisine that focuses on (rich and substantial) meat dishes.  Notable dishes include the following:

  • Porky Bonbon with lime
  • Duck Leg Confit (duck slow cooked in its own fat) served with roasted apples and a Madeira glaze
  • Trio of Pate: Country Pate, Oxtail and Squab Terrine with foie torchon
  • Suckling Pig served with morcilla blood sausage, sweet Potato, and mustard
  • Dry Rubbed Beef Tenderloin with seared foie gras, roasted mushrooms, and kale

There is also a “Nice” menu for those getting a head start on their New Years resolutions. This menu is a lighter, healthier fare the centers around vegetable and seafood options. A few standouts in this menu are:

  • Crudité (raw veggies) with lemon aioli;
  • Lobster Bisque 
  • Grand Seafood Collection: Lobster, King Crab, Snow Crab, and Langoustine.
  • Bay Steamed Salmon with Brussels sprouts, and a cinnamon vinaigrette.

For those of us who are a little of both (and really who isn’t ?), items can be ordered from both menus.

For dessert, guests may choose from a Buche De Noel (Yule Log) selection.

Another dessert option guests can enjoy is down the hall at the Parlour at the Pavilion.  Here you can indulge in a-limited-time-only North Pole Sundae.  The great thing about the sundaes at the Parlour at the Pavilion is just about everything from the ice cream to the garnishes are made in house.

North Pole Sundae:

  • House-made Egg nog ice cream
  • House-made mint chocolate chip ice cream
  • Garnished with red and green sprinkles, candy cane, and a house-made gingerbread man

In case you’re too full from dinner you could always come back for dessert. Don’t take too long; The North Pole Sundae is only available from December 21st to January 3rd.

 

For Reservations or more information please go to TravelleChicago.com or call 312.923.7705

Xan

Xan

Founder and senior editor of VODA. Cocktailian, Journalist, Traveler, and the next Robin Leach.

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