Join us for a New Year’s Eve Celebration
Amuse of lemon scented potato nest with asparagus mousse, osetra and trout caviars
choice of:
Pan roasted quail stuffed with duck sausage, cranberry, apples and
pine nuts, served on a bed of arugula with pomegranate-honey glaze
or
Mustard seed coated Ahi Tuna, seared rare, served Tataki style, with
miso vinaigrette, micro greens, wasabi crème fraiche and chile oil
choice of:
Creamy tomato bisque with white cheddar crisp and basil chiffonade
or
Salad of winter greens with fresh beets, pumpkin seeds, Asian pear,
pomegranate kernels, asiago crisp, candied pecans and cranberry vinaigrette
***
Intermezzo of blood orange sorbet
Entree choice of:
Pan seared Sea Scallops with wild rice risotto, saffron crème,
preserved lemon arugula salad, steamed and buttered snap peas and baby carrots
or
Espresso dusted Elk chop with Raspberry demi-glace served with savory
bread pudding with walnuts and chevre, creamy mornay brussels sprouts
or
Grilled Filet of beef topped with jumbo prawns, served with Shiitake Mushroom
and onion, fondant potato, with Pinot Noir demi glace and grilled asparagus
or
Pan roasted, herb laced breast of Pheasant with Grand Marnier jus de volaille,
savory fennel and orange cheesecake, saute of exotic mushrooms and edemame
***
Dessert choice of:
Egg nog crème brulee or Chocolate Pots de Creme
French roast coffee or selected teas
One hundred sixty five dollars per person for food only,
*No Corkage Permitted, tonight only
Chef, Oscar Herrera
Pastry Chef, Anthony Pulera
