2019 New Year’s Eve Dinner

Mon, Dec 31, 2018 at 5:00 pm

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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 Stued 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 Cont
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, True 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