New Years Eve 2016 A Modern French Bistro

A Modern French Bistro
New Years Eve 2 0 1 6
O S E T R A C AV I A R B E I G N E T
pommes dauphine & crème fraîche
‘C R O Q U E MADAM E’
alba white truffle & ibérico ham
H U D S O N VA L L E Y F O I E G R A S ‘ M A C C H I ATO ’
beurre noisette & toasted chestnut
chartogne-taillet champagne ‘cuvée michael mina’ NV
D E G U S TAT I O N D E C O Q U I L L A G E S
smoked kumamoto oyster, uni chawanmushi
razor clam escabeche, scottish ocean trout tartare, salade de king crab
guiberteau saumur ‘clos de guichaux’ 2014
C O C OT T E O F C È P E S
coddled jidori egg, carolina gold rice, époisse fromage fondue
dauvissat chablis ‘preuses’ grand cru 2011
C H A R C O A L- G R I L L E D F R E N C H T U R B OT
langoustine ‘bouillabaisse’, seaweed rouille, saffron beurre blanc
pierre yves colin-morey st. aubin ‘en remilly’ 1er cru 2007
OX TA I L C O N S O M M É
‘ soup
dumpling’, salt-baked baby vegetables, bone marrow brioche
domaine de montille volnay ‘champans’ 1er cru 2009
L I B E R T Y D U C K À L’ O R A N G E
vadouvan carrot, winter citrus confit, duck leg en croute
clusel-roch côte-rôtie ‘classique’ 2006
TA R T E A U X C H O C O L AT
dark chocolate cremeux, rosemary caramel, pinenut praline, truffle
dow’s port 2007
Menu $175 Wine $125
Executive Chef
Michael Lee Rafidi
Lead Sommelier
David Castleberry