NEW YEAR'S EVE 2011

Saturday December 31, 2011. 5:00 - 6:00 pm

(Click here to view the New Year's Eve Tasting Menu available from 6:30 - 11:00)

Duck Consommé
Vegetable Confetti, Black Truffle Crepè 10

Roasted Seasoned Beet Salad
Poached Egg, Mache, Sherry Dressing 15

Local Mixed Greens
Herbs, Buttermilk Truffle Vinaigrette, Potato Crisps 10

Island Creek Half Shell Oysters
Sour Orange Mignonette, Fresno Chili Hot Sauce 18

Cured Tuna Sashimi
Cucumber, Tobiko, Lemongrass Broth 17

Osso Bucco Ravioli
Root Vegetables, Veal Glaze, Gremolata 18

Wild Pheasant Terrine
Sherry Braised Chestnuts, Frisee, Black Truffle Vinaigrette 20

Fresh Cut Cavatelli
Romesco Cauliflower, Tuscan Kale, Black Truffle Ricotta, Garlic Crisps 24

Pancetta Wrapped Monkfish
Red Potato and Clam Chowder, Whole Wheat Crouton 27

Seared Local Sea Scallops
Almond Slivers, Pancetta, Brussels Sprouts Puree, Roasted Parsnips, Herb Salad 31

Loch Duart Scottish Salmon
Sustainably Raised, Root Vegetable Crust, Lentils du Puy, Red Wine Sauce 32

Tea Cured Long Island Duck Breast
Watercress, Sticky Rice, Duck Egg, Jalapeño Sauce 32

Bacon Wrapped Venison Loin
Jerusalem Artichoke Puree, Brussels Sprouts, Juniper Sage Jus 36

Guinness Braised Lamb Shank
Sautéed Local Greens, Onion Rings, Celery Root Potato Puree 34

Veal Porterhouse or Center Cut Beef Tenderloin
Potato Gruyere Gratin, Glazed Haricot Vert, Red Wine Veal Sauce 40

Classic Crème Brûlée 11

Trio of Sorbet 11

Molten Valrhona Chocolate Cake
Frozen Vanilla Soufflé, Dried Cherry-Red Wine Reduction 14

Lemon Bar
Caramelized Bananas, Champagne Foam 12

Pumpkin Tiramisù
Coconut Caramel Spiced Vanilla Ice Cream 13

Belgian Brioche Waffle
Apple Compote, Toasted Pecans, Brown Butter Ice Cream 13

Trio of Cheese
Red Onion Marmalade, Walnut Wheat Bread 16.50

Chef Bruce Lefebvre