New Year's Eve Menu

Black Truffled Rush Creek Reserve

Soft, Decadent Cow’s Milk Cheese stuffed with Black truffles with Truffle Honey
and Toasted Baguette 60 

Seafood Tower*     

Six Oysters on the Half Shell, Six Shrimp, King Crab Legs, Lobster Salad, with Lemon, Cocktail Sauce, Champagne Mignonette Pepper, Horseradish, & Hot Sauce 125

Amber Kaluga Caviar*  85
Platinum Osetra Caviar* 135       

Meyer Lemon Crème Fraîche,
Toast Points, Chives, Shallot, Chopped Egg

Crab Louie*

Solari’s, San Francisco 1914
Dungeness Crab, Avocado, Asparagus,
Hard-Boiled Egg, Green Goddess Dressing

Foie Gras & Beef Cheek Torchon

Red Wine & Shallot Jam, Mountain Rose Apple, Warm Thyme-spiked Broiche
$15 Supplement

Duck Consommé*

Winter Root Vegetables, Savoy Cabbage,
Duck Confit

Beverly’s Curried Shrimp & Crab Bisque

A recipe that evokes childhood holiday & family memories (Fully Loaded)

Georges Bank Sea Scallop*

Celery Root, Maitake Mushroom, Demi Smoked Salmon Caviar, Leek Fondue

Iberico Salad

Belgum Red Endive, Blood Orange, Celery Root Remoulade, Apple, Marcona Almonds

Caviar & Oysters*

Four Oysters on the Half Shell with Amber Sturgeon Caviar, Champagne Mignonette, Lemon

Cold Water Lobster Tail*

8 oz Tristian Lobster Tail, Parsnips Purée,
Potato Fondants, Champagne Butter Sauce

Dover Sole Grenobloise*

Pan-Seared Dover Sole, Cauliflower, Marcona Almonds, Fingerling Potatoes, Parsley, Preserved Lemon, Capers, Champagne Burre Blanc

Double Lamb Chops*

Baby Turnips, Fingerling Potatoes, Herb Gremolata

Black Truffle Fettuccine

Hand Rolled Fettuccine, Black Truffles, Celery Root, Black Trumpet Mushrooms

Black Truffle Wiener Schnitzel

Breaded Veal Loin stuffed with Black Truffles,
Celery Root, and Fingerling PotatoSalad, Apple Soubise

Roasted Long Island Duck Breast*

Golden Chanterelles Mushrooms, Koboach Squash, Huckleberry Jus

Beef Wellington for Two*

Sir Aaron Wellesley – First duke of Wellington’s victory celebration for battle of Waterloo 1815

16oz Prime, Center-Cut Filet Mignon baked in Puff Pastry with Mushroom Duxelles, Black Truffle Sauce Périgourdine with Pommes Anna, Creamed Spinach

Upper Iowa Prime USDA CAB Filet*

6 oz Pan-Seared Barrel Cut Filet served with
Truffled Cauliflower au Gratin, Wilted Spinach
and Black Truffle Béarnaise

Australian Wagyu Eye of Ribeye*

10 oz Rosewood ⁵/₆ BMS with Potato Fondants, Trumpet Royale Mushrooms, Black Pepper- Horseradish Cream Sauce

Pistachio Pavlova

Raspberries, Toasted Sugar Meringue,
Pistachio Mousse, Sicilian Pistachios,
Candied Lemon Zest, Pistachio Oil

Sticky Toffee Pudding

Cognac-Soaked Dates, Rich Date Cake, Whipped Orange Chantilly, Caramelized White Chocolate

House-Made Ice Creams

Choice of Hazelnut, Malted Vanilla, or Chocolate

Gooey Butter Cake

Amarena Cherries, Malted Vanilla Ice Cream,
Bourbon Anglaise, Candied Pecans

Hot Chocolate Custard

Spiced Chocolate Custard, Toasted Marshmallow Fluff, Brandy Chocolate Sauce 

House-Made Sorbets

Choice of Champagne, Passion Fruit, or Raspberry