Third
choice of one
Barolo en Brasato
slow-braised short rib, horseradish pomme purée, bone marrow crumb
Surf & Turf
aged filet mignon, lump crab cake, potato pavé, chinese hot mustard
Roasted Maitake
cauliflower, miso, leek fondue, mushroom consommé
First
Chef’s Canapé
parmesan shortbread, fig jam, crispy prosciutto, aged balsamico DOP
served with a celebratory champagne toast
Fourth
choice of one
Black Forest Brûlée
cherry compote, Luxardo chantilly, poached cherry, chocolate crumble
Petit Cheese Plate
chef's accompaniments
New Year’s Eve
FOUR-COURSE PRIX FIXE | $155
DECEMBER 31 | 5 TO 10 PM
Executive Chef Sarah Bobier
V vegetarian | VG vegan | GF gluten-free
Vegan options available. Please ask your server.
22% gratuity will be added to parties of 6 or more. Consumer Advisory: Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illnesses. Alert your server if you have special dietary requirements.
Second
choice of one
Lobster Bisque
roasted shellfish stock, cognac, crème fraîche
Hamachi Crudo
white ponzu, yuzu, jalapeño
Foie Gras Terrine
pistachio, tart cherry agrodolce, housemade bread
Black Truffle Risotto
Carnaroli rice, 24-month aged parmesan, shaved black truffle
Reserve on OpenTable