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
Lump Crab & Heirloom Tomato: tarragon-honey emulsion, cavalli balsamic, basil drizzle
Veal & Prosciutto Polpette: creamy polenta, parmesan, and micro basil
Winter Burrata: swish chard, kale, caramelized onions, grilled zucchini, beet chips, fried Brussel sprouts, pine nuts, champagne vinaigrette, black berry gastrique, toasted focaccia
Entrée & Pasta
(choice of)
Dry Aged New York Strip: Calabrian chimichurri, duck fat roasted fingerling potatoes, arugula, pickled shallots and avocado
Red Crab Agnolotti: toasted hazelnut brown butter and chive oil
Snake River Farms Porchetta: parsnip puree, garlic broccoli rabe, pomegranate compote
Quail Bucatini: fig and hazelnut stuffing, kale, butternut squash, brown butter pomegranate garnish
Scallops: spinach and red pepper tagliatelle, crisp pancetta, wild mushrooms
Desserts
(choice of)
Meyer Lemon & Elderflower Panna Cotta: prosecco gel, citrus tuile, fresh berries
Pecan Pie Cannoli: bourbon ricotta cream, flaked solstice chocolate, candied pecans, Steen's cane syrup
Raspberry Semifreddo: venetian almond cake, almond lavender croccante, honey-lavender syrup