SSSS - Omni Hotels

NEW YEAR’S EVE 2016
AMUSE
Roasted tomato tartlet / Balsamic onion / Goat cheese mousse
Hackleback caviar / Frisee salad
S
1ST COURSE
JBG farms Texas beets / Mint tzatziki / Goat feta / Citrus
Pistachio / Dill / Orange oil
S
2ND COURSE
Butter poached Maine lobster / Kabocha squash / Baby turnip
Pickled shallots / Baby leeks / Tempura kabocha
S
3RD COURSE
Pan seared tile fish / Citrus braised fennel / Celery root soubise
Glazed carrot / Fennel nage / Nasturtium
OR
Roasted birch glazed rouhan duck breast
Apple-caramelized onion spuma / Gallette of potatoes and duck confit
Calvados gastrique
OR
Domestic wagyu strip loin / Sweet potato pavee / Brussel sprouts
Charred scallion / Matsutake mushroom
Sake marsala reduction
S
4TH COURSE
Chocolate incantation
A mélange of crème brulee / Salted caramel / Chocolate sponge cake
Chocolate glaze