new year`s eve dinner

NEW YEAR’S EVE DINNER
CRU
Selection of oysters, espelette pepper mignonette*
19
Yellowtail crudo, ink chips, bottarga consome*
17
Yellowfin tuna, quinoa, heirloom baby beets, basil crème*
16
Nantucket bay scallops, meyer lemon, citrus coriander, sunchoke*
14
PREMIERS PLATS
Endive and bibb salad, apple, hazelnuts, Fourme d’Ambert
13
Prawns, winter squash soup, fougasse, aged balsamic
17
Spanish octopus, Iberico ham, basquaise, aged sherry vinegar
18
Foie gras terrine, chocolate foie gras truffle, macerated cherries
21
Pâté & charcuterie selection, house accompagnements
24
PLATS PRINCIPAUX
Goat cheese gnocchi, arugula pistou, cranberries, pine nuts
26
Fresh Alba white truffles, parmesan gnocchi, trumpet royales
65
Loup de Mer, chorizo, romanseco, blood orange-sauce vierge
35
Venison, lentilles du puy, winter black truffle, celery root, venison jus* 44
Duck breast, sweet potato, baby artichoke, almonds, duck jus*
34
Ribeye, mustard greens, bordelaise*
42
LEGUMES, POMMES DE TERRE & POLENTA
Vegetable cocotte
8
Baby brussels, cauliflower, chilies
9
French fries, espelette, pimento aïoli
8
Mushrooms, trumpet royales, hen of the woods
Potato purée, olive oil
11
8
Gratin dauphinois
10
DESSERT
Chocolate kahlua custard, smoked brownies, marshmallow ice cream 11
Banana bread, peanut butter crémeux, crème fraîche ice cream
10
Beet panna cotta, caramelized pistachios, chevre ice cream
11
Pumpkin beignets, red currant caramel, vanilla sugar
Coconut rum parfait, raspberry chiffon, passion fruit curd
Selection of sorbet and ice cream
Celebration dessert trio
Artisanal cheese board, raisin pecan bread
EXECUTIVE CHEF: ROBERT SISCA
9
11
9
15
mkt
HEAD SOMMELIER: TODD LIPMAN
*Consuming raw or undercooked meat, poultry, seafood or eggs may increase your risk of food borne illness.
Before placing your order, please inform your server if a person in your party has a food allergy.