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New Year’s Eve Menus | December 31, 2011 |
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by sea |
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by land |
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| Appetizer |
Sea Scallop
wild mushroom-spinach ravioli, sherry emulsion, mache, black truffle |
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Veal Confit
cider glazed root vegetables, arugula, apple, pistachios |
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| Pasta |
Lobster Agnolott
saffron tomato sauce, fennel, pancetta béarnaise |
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Sage Potato Gnocchi
chanterelle mushrooms, Brussels sprouts, Madeira, foie gras butter, black walnuts, Piave |
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| Entrées |
Wild Striped Bass
grilled potatoes, leeks, Meyer lemon, caviar butter |
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Elysian Fields Farm Lamb Loin
lentils, thyme, lamb sausage, cauliflower, roasted tomato, herbs, lamb jus |
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| Dessert |
Flourless Chocolate Cake
peppermint-cocoa nib ice cream, chocolate sauce, wafer cookie |
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Ginger Cake
blood orange curd, Marcona almond tuile, caramel sauce |
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$65 per person. $30 for accompanying wine pairing. Reservations are recommended.
Abbreviated a la carte menu also available.
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