New Year's Eve Menu

Tuesday, December 31 – From 4 - 10 PM

Executive Chef Amanda Langler  | Executive Sous Chef Austin Reichold 

Four-Course Menu

Starting at $125 per person

Wine Pairing Package 
$45

 

 

Make Your Reservation


 

CUSTOMIZE YOUR MEAL

Select ONE from each of the following:
 

Hors D’Oeuvres

your small starter appetizer

Gourmandises

your small middle course

PLATS PRINCIPAUX

your main course

DessertS

your small dessert course
 

 

 

Hors D’Oeuvres

your small starter appetizer

Wine Pairing
2020 Chablis, Domaine Laroche 1er Cru“Les Vaudevey” (Chardonnay)

Foie Gras Terrine

Layered duck confit, foie gras mousse, Armagnac, prunes. Served with Toasted Brioche, Mache Lettuce, Port Gastrique supplemental $8

Veal Tartare

Veal tenderloin finely chopped with shallot and cornichon. Topped with quail egg yolk,  served with smoked oyster aioli and toasted baguette supplemental $6

Curry Escargot

Traditional Burgundy snails with Vaudovan curry gutter, sautéed spinach, puff pastry

Poitrine de Porc

Crispy-glazed pork belly with potato croquette, pickled shallots, Gruyere fondue

Coquilles Saint-Jacques

Pan-seared sea scallops with cauliflower purée, caviar buerre blanc and chervil

Gourmandises

your small middle course

Wine Pairing
2021 Bourgogne Rouge Épineuil, Vigneron Dominique Gruhier (Pinot Noir)

Soupe Aux Champignons

Creamy mushroom soup with Madeira, porcini flan, crispy leeks, chives, black truffle supplemental $6

 

Salade d’endives et poires

Sliced pears, Belgian endive, radicchio, toasted walnuts, Bayonne ham, Roquefort cheese and Banyuls vinaigrette

Bisque de crustacés

Creamy shellfish soup with sautéed red shrimp in brandy cream and tarragon

Oeuf Mollet

Lightly deep fried soft-boiled egg with chanterelle mushrooms, mache, shallot, black truffle vinaigrette

Salade de courge rôtie et canard

Roasted spiced squash, cured duck breast, frisée, shaved fennel, toasted almonds, cherry vinaigrette

PLATS PRINCIPAUX

your main course

Wine Pairing
2017 Bordeaux Saint-Estèphe Cru Bourgeois, Château Le Boscq (Cabernet Sauvignon, Merlot)

Filet Rossini

4 oz filet mignon topped with seared foie gras served with creamed spinach, glazed cippolini onions, black truffle Madeira sauce supplemental $15

CÔTELETTES D'AGNEAU

Spice-rubbed and grilled lamb chops with chickpea purée, orange and mint glazed carrots, lamb jus

Daurade

Crispy skin sea bream with marble potatoes, braised artichokes, in a tomato saffron sage

Saumon en croute

Salmon filet-baked in puff pastry with braised kale in cream. Served with mustard cream sauce, celery root mousseline, watercress

Guinea Hen Roti

Roasted breast of guinea hen with a black truffle chestnut stuffing and marsala truffle jus  supplemental $10

Bavette au Poivre

Wagyu bavette served with au poivre sauce and frites
supplemental $15

Desserts

 

Wine Pairing
Château de Laubade Floc de Gascogne Blanc

Caramel Pot de Crème

Baked caramel custard, ginger-poached pears, candied walnuts

Tarte au Citron

Lemon curd, sable crust, whipped white chocolate ganache, fresh raspberries, raspberry sauce

Trio Festif de Sorbets

Passionfruit, mango, champagne sorbets with delicate coconut tuile

Chocolate Fondant

Warm molten chocolate cake, Amarena cherries, cherry yogurt ice cream, port wine sauce

 

Plat de Fromage

Brie de Meaux with black truffle honey, fruit, fig compote, toasted baguette