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NEW YEAR'S EVE 2018
Sunday, December 31, 2017
1st Course
Choice of:
Puree of Sweet Potato Soup, coconut milk, ginger, lemongrass, herb salad
Or
Fuyu Persimmon & Pomegranate Salad, shaved parmigiana, pecans, cucumbers, butter lettuce
~
2nd Course
Choice of:
Maine Lobster & Ricotta Ravioli, sauce a la americaine, chilled lobster with lemon zest & shallot
Or
Spicy Tuna on Grilled Ciabatta, chive, shiso, avocado, watermelon radish, baby arugula
Or
Grilled New Zealand Lamb Chop, roasted cauliflower, olives, grilled scallion, romesco sauce
`
3rd Course
Choice of:
Seared Diver Scallops, crispy polenta cake, creamed mushrooms and leeks, red wine sauce
Or
Grilled New Zealand Venison Chop, wild rice, butternut squash, chestnuts, blackberry sauce
Or
Roast Goose, garlic & goose fat mashed yukon gold potatoes, braised red cabbage, cranberry
Or
Pan Roasted Scottish Salmon, curried beluga lentils, baby spinach, coriander yogurt sauce
Or
Grilled 22 oz Dry Aged Bone in New York Steak for Two, herb & garlic roasted potatoes, sautéed brussels sprouts, shallot, bacon, peppercorn cream sauce $15 supplement
`
4th Course
Choice of:

Chocolate Bread Pudding, vanilla bean whipped cream, chocolate sauce, hazelnuts
Or
Creme Fraiche Panna Cotta, strawberry, blueberry, and blackberry compote, toasted almonds
Or
Sorbet Duo, blood orange & chocolate
Or
Sticky Toffee Pudding, brown butter toffee sauce, vanilla ice cream
~
Sommelier: Marilyn Snee
Executive Chef: `