New Year’s Eve 2018

roasted maitake mushroom drizzled with a truffle oil vinaigrette,
plated over fresh ricotta cheese & a butternut squash purée

choice of:

Pâtés Duo
Veal & Duck Pâté
veal & duck pâté wrapped in bacon, served with a spicy mustard & cornichons
Foie Gras Pie with a Port Wine Gelée
foie gras in a dehydrated apple crust, plated over a, huckleberry-apple purée
& finished with a port wine gelée & micro greens
Seared Tuna with a Lemon-Riesling Sabayon
seared ahi tuna finished with a meyer lemon-Riesling
& plated with sliced avocado, mâche & a caper relish
Chestnut & Hazelnut Ravioli
house-made cardamom pasta filled with a mixture of chestnuts, hazelnuts
& ricotta cheese, served in a brown butter sage sauce

choice of:

Saffron Mussel Bisque en Croûte
steamed mussels prepared in a saffron bisque with sherry & cream,
wrapped in puff pastry & baked to perfection
Waldorf Salad
julienne apples, Belgian endive, candied walnuts, roasted grapes, micro bulls blood greens
tossed in a lemon-chive yogurt dressing

choice of:

Veal Chop with Bustarela Pasta
grilled Catelli veal chop plated with braised beef-filled bustarella pasta prepared in a porcini mushroom-beef demi glaze, served with crispy, roasted Brussel sprouts
Pinwheel Prime Beef Short Ribs over Mascarpone-Rosemary Polenta
peppercorn-crusted pinwheel prime beef short ribs, dry-roasted & plated over soft mascarpone-rosemary polenta finished with a tomato concassé & served with steamed green beans
Filet de Bœuf, Sauce Bordelaise
prime beef tenderloin seasoned & slow roasted, finished with a bordelaise sauce
& served with a bacon wrapped potato gratin & broccoli rabe
add Lobster Tail – 20.
Roasted Squab with Cherry-Fennel Sauce
herb-roasted squab plated over a bed of Hoppin’ John, prepared with black-eyed peas
& black forbidden rice, plated with steamed green beans
Diver Scallops wrapped with Prawns with a Vermouth Beurre Blanc
jumbo diver scallops wrapped with prawns, plated over an Israeli couscous pilaf,
finished with a citrus-vermouth beurre blanc & a fresh salad of tangerines & fennel
dressed with drizzle of minus 8 vinegar
Dessert de L’année

First Seating
5:00pm - 6:30pm
per guest

Second Seating
6:45pm and later
includes champagne cocktail
per guest

Seating is limited.
Please call the restaurant for reservations.