New Year's Eve Menu

Wednesday, December 31 – From 4 - 10 PM

Executive Chef Amanda Langler  | Executive Sous Chef Logan McLenahan  

Three-Course Menu

Starting at $125 per person

Sommelier-Selected Wine Pairings

Bistro Sélection (Familiar Favorites) $75
Réserve de la Maison (Cellar Treasures) $125
 

 

Make Your Reservation


 

CUSTOMIZE YOUR MEAL

Select one from each of the following:

PREMIERS PLATS

your small starter appetizer

PLATS PRINCIPAUX

your main course

DessertS

your small dessert course
 

 

 

Premier Cours

your small starter appetizer

2022 Burgundy Pouilly-Fuissé, Domaine Dufron & Fils 3.5oz  | 2022 Burgundy Meursault, La Cave de Nuiton-Beaunoy 3.5oz

Oeuf Mollet

Lightly breaded and deep fried soft boiled egg on a salad of frisée lettuce, sautéed mushrooms, shallots in a black truffle brown butter vinaigrette. With brioche bread and black truffle butter. 

Soupe aux champignons

Creamy mushroom soup with Madeira wine. Garnished with celery root, leek, and porcini mushroom matignon, crème fraîche, and chives

Foie Gras au poele

Pan-seared foie gras with toasted brioche, spiced prunes, and Armagnac cream sauce and fried sage supplemental $10

 

Tartare de boeuf

Hand-cut raw NY strip steak with Dijon mustard, capers, red onion, and chives. Served with grilled baguette, watercress, cornichons, and quail egg yolk

Poireaux vinaigrette et homard

Chilled butter-poached lobster and braised leeks tossed in an orange and vanilla vinaigrette. With Vadouvan curry gribiche sauce, brioche breadcrumbs, and microgreens   supplemental $10

Plat Principal

your main course

2022 Châteauneuf-du-Pape, Domaine Guillaume Gonnet “Bel Ami” 3.5oz | 2016 Margaux, Château Giscours 3ème Grand Cru Classé 3.5oz

Tournedo de Filet de boeuf Rossini

Filet Mignon medallion topped with foie gras torchon served with potato purée, braised kale, and black truffle Madeira sauce   supplemental $15

Saumon rôti a la sauce beurre blanc

Pan-roasted filet of salmon with crispy semolina cake, sautéed asparagus, and champagne beurre blanc

Poulet Farci en Crepinette

Mousseline stuffed chicken breast with caramelized Brussels sprouts, potato purée, and white wine cream sauce 

Porc aux pruneaux

Roasted pork loin with roasted Yukon gold potatoes, braised Lacinato kale, spiced prunes and prune and brandy pork jus

Canard a l’orange

Spice marinated Rohan duck breast with roasted Yukon Gold potatoes, sautéed broccolini, and orange duck sauce​​​​​​

Lotte rôtie à la sauce Armoricaine

Pan-roasted monkfish tail with roasted carrots, braised Lacinato kale, crispy semolina cake, and rich lobster sauce

Steak Frites du “Lake Park Bistro” 

Marinated and grilled hanger steak with bistro fries and brandy peppercorn sauce
supplement $10

Desserts

2015 Muscat de Beaume de Venise, Famille Pierre Amadieu 2.5 oz | 2005 Mosel, Sybille Kuntz Riesling Auslese 2.5oz

Profiterole aux crème diplomate a la vanille

Profiteroles filled with vanilla diplomat cream and glazed with Caribbean chocolate and praline sauce

Bavaroise au coco et carpaccio d’ananas

Coconut Bavarian cream, pineapple carpaccio, and orange coulis flavored with spice

Tarte aux crème au citron vert

Lime cream, vanilla shortbread tart and raspberries gel

Crème brûlée au café espresso

Baked Illy espresso custard with caramelized sugar crust, chocolate covered espresso beans and vanilla shortbread cookie

Sorbet au Maison

Trio of house made blood orange, grapefruit and champagne sorbets with lace tuile