Prix Fixe Menu
with Complimentary Champagne Toast
$100/pp (plus tax and gratuity)
RESERVATIONS WILL ONLY BE HELD WITH A CREDIT CARD NUMBER
AVAILABLE SEATING TIMES
5-6:30PM • FOR DINNER
9PM OR 9:30PM • FOR BALL DROP PARTY
NEW YEAR’S EVE MENU
DOWNLOAD PDF MENU
FIRST COURSE
Red Wine Poached Pear Salad, Baby Watercress, Shaved Fennel, Cabrales, Red Wine Vinaigrette
or
Honeynut Squash and Sweet Potato Soup, Apple and Squash Marmalade
SECOND COURSE
Bacon Wrapped Cabrales Stu ed Dates
or
Purple Sweet Potato and Nduja Fritters, Romesco Sauce
or
Citrus Glazed Quail, Fig Bread Pudding, Pomegranate Molasses
THIRD COURSE
Roasted Chestnut Farrotto, Broccoli Leaf, Parmesan Broth
or
Housemade Ricotta Gnocchi, Braised Escarole, White Beans and Garlic Con t
or
Red Wine Pappardelle, Braised Oxtail, Baby Arugula, Pecorino Toscano
FOURTH COURSE
Grilled Lamb Loin, Couscous, Baby Rainbow Carrots, Crispy Brussels Sprouts, Bacon, Black Garlic Jus
or
Delicata Squash and Potato Dumplings, Swiss Chard, Oyster Mushrooms, CiderEmulsion
or
Pan Roasted Halibut, Winter Vegetables, Parsley Root Velouté, Parsley Coulis
or
6oz Petite Filet, Chinese Long Beans, Potato Croquette, Cranberry Marmalade, Tru e Red Wine Jus
DESSERT
Quince & Poppy Seed Cobbler, Crème Fraîche Gelato, Streusel
or
Espresso Pot de Crème, Cardamom and Vanilla Sabayon, Espresso Brittle
or
Vanilla Bean Crème Brûlée, Strawberries
Chef de Cuisine: Keyon Coleman
Please advise your server of any food allergies prior to ordering