14 Dec 2014

New Years Eve 2014

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There will be 3 seatings:  the 1st seating is $75, the 2nd and 3rd seatings are $80.
Prices do not include bar, tax, or gratuity.
Some menu item preparations may be subject to slight changes.

Starters

Roasted Pear & Chestnut Soup
cinnamon marshmallow

Crispy Hen Egg
smoked ricotta, wild mushrooms, madeira gelée, arugula puré

House Cured Arctic Char
yukon gold blinis, house made yogurt, smoked trout roe

Oysters on the ½ shell
frozen champagne mignonette & apple mignonette

House Made Ricotta Gnudi
preserved meyer lemon, chanterelle mushrooms, winter truffles

Crudo of Hamachi
pickled baby shiitakes, sweet lime, white soy, micro wasabi greens

Entrées

Caesar Salad Pasta
anchovies, grana padana, toasted crumbs, cured yolk, escarole

Dorade
herbed semolina gnocchi, pickled red onion, tuscan, kale, cauliflower purée

Organic Salmon
green apple purée, spaghetti squash, dandelion greens, horseradish espuma

Free Range Chicken Breast
herbed spaetzle, heirloom carrot purée, chicken vinaigrette

Venison Osso Bucco
stout cake, roasted brussel sprouts, caramelized cippolini onions, natural jus

Waygu Flat Iron Steak
smoked bone marrow custard, confit fingerling potatoes, watercress, haricots verts

Roasted Stuffed Delicata Squash
quinoa, golden raisins, arugula

Desserts

Sticky Toffee Pudding Cake
toffee sauce, candied ginger, whipped cream

Pear Upside Down Cake
served warm with vanilla ice cream

Chocolate Raspberry Ganache Torte
crème anglaise

Hazelnut Butter Cake
salted caramel sauce, vanilla ice cream

Chocolate Crème Brûlée

Chocolate Espresso Brownie
vanilla ice cream

coffee/decaffeinated coffee/tea

Executive Chef, Jeffrey Kaufman
Baker, Matt Hudson

new years eve

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