Dinner Menu
Thursday, December 31st, 2015
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
MENU II
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
Sweet
Raspberry Sorbet and Champagne Jam
raspberries, coconut basil granita
Or
Caramel Roasted Bananas
nutella crepe “gateau”, espresso, rum raisin and hazelnut brittle
Or
Norwegian Holiday cake
lemon curd, oranges, meringue whipped cream and marzipan
One Hundred and twenty-Five Dollars per Menu
.