NEW YEAR'S EVE

2018

Amuse Bouche

Alaskan Halibut Pate: citrus, watermelon radish, avocado, red sorrel, opal basil on sourdough

Starters

(choice of)

Australian Lobster Bisque: smoke créme fraiche, caviar oil

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Lump Crab & Heirloom Tomato: tarragon-honey emulsion, cavalli balsamic, basil drizzle

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Veal & Prosciutto Polpette: creamy polenta, parmesan, and micro basil

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Winter Burrata: swish chard, kale, caramelized onions, grilled zucchini, beet chips, fried Brussel sprouts, pine nuts, champagne vinaigrette, black berry gastrique, toasted focaccia 

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Entrée & Pasta

(choice of)

Dry Aged New York Strip: Calabrian chimichurri, duck fat roasted fingerling potatoes, arugula, pickled shallots and avocado

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Red Crab Agnolotti: toasted hazelnut brown butter and chive oil

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Snake River Farms Porchetta: parsnip puree, garlic broccoli rabe, pomegranate compote

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Quail Bucatini: fig and hazelnut stuffing, kale, butternut squash, brown butter pomegranate garnish

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Scallops: spinach and red pepper tagliatelle, crisp pancetta, wild mushrooms

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Desserts

(choice of)

Meyer Lemon & Elderflower Panna Cotta: prosecco gel, citrus tuile, fresh berries

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Pecan Pie Cannoli: bourbon ricotta cream, flaked solstice chocolate, candied pecans, Steen's cane syrup

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Raspberry Semifreddo: venetian almond cake, almond lavender croccante, honey-lavender syrup