Dinner Menu

Thursday, December 31st, 2015

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New Year’s Eve 2016

Menu I

Maine Crab and Mango Salad

chipotle, jicama, cucumber, pineapple and cilantro

Chowder Creamed Woven Roots Spinach

fried oysters, black garlic, potato, cured yolk, black pepper and salisfy

Monkfish and Pancetta

polenta, bitter greens, raisins, hazelnuts, parsley, brown butter

Foie Gras and Pheasant Tortellini

cauliflower, maitake brodo, winter squash, cipollini, Tuscan kale


 California Figs

cured duck breast, pomegranate “BBQ”, star anise, red wine, arugula

Sweetbreads and Walnuts

lemon-caper braised endive, foie roasted crimini mushroom, shallot

Celery Root and Black Truffle Ravioli

lobster, orange, fennel pollen, fennel, leeks

Brined and Charred Loin of Red Venison

parsnip, cabbage, spiced white chocolate, currant jus

MENU III (vegetarian)

Sweet Potato and Animal Farm Buttermilk Veloute

jalapeno, finger lime, tortilla, romaine and avocado emulsion

California Figs

smoked beets, spinach “tartare”, pomegranate “BBQ”, arugula, blue cheese shortbread

Celery Root and Black Truffle Ravioli

black truffle, orange, fennel pollen, chips, dill, leeks, taleggio brodo

Roasted Maitake Mushroom

cauliflower, pea shoots, hazelnut and raisin

Cannelloni of Lee Farms Ricotta and Mascarpone

braised greens, pine nuts, olives, tomato, roasted garlic and oregano


Raspberry Sorbet and Champagne Jam

raspberries, coconut basil granita


Caramel Roasted Bananas

nutella crepe “gateau”, espresso, rum raisin and hazelnut brittle


Norwegian Holiday cake

lemon curd, oranges, meringue whipped cream and marzipan

One Hundred and twenty-Five Dollars per Menu