We won’t be offering our normal dinner menu for New Year’s Eve, but rather a few selections from that menu and a prix fixe menu as well. (Prix fixe dishes are available a la carte as well.) We’ll be closed from 3:00 to 5:00 pm to prepare for our special dinner service. We hope you’ll join us.
First Course- choice of:
Fallen Cambozola souffle with green grape cream, oil-cured olives and dried figs.
2015 Albert Boxler Muscat, Alsace
Wild mushroom timbale with cured duck breast and raspberry-duck glaze. ◊
2016 Penner-Ash Pinot Noir, Willamette Valley
Sautéed nappa cabbage stuffed with slow-cooked lamb neck and served with a smoked blackberry sauce. ◊
2011 La Stoppa “Macchiona” (Barbera/Croatina,) Emilia IGT
Second Course – choice of:
Alaskan King crab leg and roasted corn in feuille de brik with Brillat-Savarin cheese, seared and fresh Belgian endive, and truffled Meyer lemon sauce. Baby spinach.
2014 Ramey “Platt Vineyard” Chardonnay, Sonoma Coast
Butternut squash croquettes with house-made membrillo, dehydrated Kalamata olives, braised celery and sautéed Brussels sprout leaves.
2016 Harper Voit “Terrarossa” Pinot Noir, Dundee Hills
Grilled veal medallion with mousse truffée and beef carpaccio. Espresso-brown sugar veal reduction, buttermilk mashed potatoes and spigarello.* ◊
2017 Venge Vineyards “Silencièux” Cabernet Sauvignon, Napa Valley
Third Course- choice of:
Salad of shaved fennel, kohlrabi, Tête de Moine cheese and Castelfranco in a creamy Sherry vinaigrette. Served with pickled seeds. ◊
Gem lettuces with sliced Asian pear, goat cheese, and pomegranate seeds in a pink peppercorn dressing. * ◊
Fourth Course- choice of:
Brillat-Savarin cheese with ginger-lime glaze and pain d’épices. ◊
2015 Champalou “La Moelleuse de Champalou” late harvest Chenin Blanc, Vouvray
Pineapple upside-down cake with white chocolate-honey truffle.
2006 Müller-Catoir “Haardter Herzog” Riesling Beerenauslese, Pfalz
Milk chocolate tart with pear Chantilly, and minted dark chocolate cake with malted milk buttercream.
Tullibardine “Sovereign” (Highland) Scotch; Caol Ila 12 year (Islay) Scotch
Prix Fixe: $70 plus tax and gratuity
Wine pairing, $45
All prix fixe individual selections available a la carte, as well as these choices:
Sautéed octopus and crawfish tails, served over fingerling potatoes and haricots verts in gremolata. ◊
Duck bao~ Steamed bun sandwiches with gingered duck, fried pickles, spinach and hoisin.
Gem lettuce tossed in a ginger-pear dressing, with anise-poached celery root and Brussels sprout sauerkraut. Served with pickled pears and shaved Gjetost cheese. ◊
Seared sea scallops with wakame white polenta, baby root vegetables, lovage velouté, local mushrooms and fresh tarragon. *
Recommended wine pairing: 2016 Simmonet-Febvre Chablis Vaillons Premier Cru (Chardonnay)
Braised short ribs of beef, sautéed local mushrooms, barley malt veal reduction and slow-cooked collards and shallots. Roasted marble potatoes. *
Recommended wine pairing: 2001 Donna Olga Sangiovese, Brunello di Montalcino DOCG
Steamed date pudding with walnut ice cream and salted caramel sauce.
Buttermilk tiramisú with caramelized pears.
*Consuming raw or undercooked meats, poulty, seafood or eggs may increase your risk of foodborne illness.
◊ ~ indicates dishes which may be prepared gluten free. Please tell your server if you have gluten sensitivity.