For those of you who haven’t memorized what we do for New Year’s Eve, here’s the scoop: we don’t do all the bells and whistles. We offer a prix fixe menu as well as a limited selection of items available á la carte, if you plan on indulging more elsewhere as a part of your New Year celebration. We begin service at 4:00 pm and our last seating is at 9:00 pm.
The prix fixe menu looks like this:
First course- choice of:
Broiled goat cheese with chamomile-quince coulis, brioche toasts and flower petals.
2017 PureCru “Purety” White Meritage (Semillon/Sauvignon Blanc,) Napa Valley
Cocoa-rubbed Ora King salmon with garlicky King oyster mushrooms and wilted Swiss chard. ◊
2019 Hanzell “Sebella” Pinot Noir, Sonoma Coast
Polenta with duck confit, oil-cured olives, fresh thyme and lacinato kale. ◊
2011 Marchesi di Frescobaldi “Ammiraglia” Syrah, Maremma Toscana
Second course- choice of:
Sautéed Maine lobster with candied kumquats, orange peel, cucumber and celery leaves. Served with risotto two ways. ◊
2018 Domaine Lécheneut Bourgogne Hautes-Côtes de Nuits AOC (Chardonnay)
Caramelized onion cake with Lambchopper sheep’s milk cheese, smoked aioli, roasted root vegetables and sautéed Brussels sprout leaves. Crispy winter fruits.
2014 Gogi “Birdie” Ampelos Vineyards Pinot Noir, Santa Rita Hills
Juniper-rubbed beef tenderloin with garlic-chocolate demiglace, grilled green beans and pecan pâte à choux. *
2018 Barnett Vineyards Estate Cabernet Sauvignon, Spring Mountain District, Napa Valley
Third course- choice of:
Pineapple upside-down cake with Raclette cheese and thyme whipped cream.
2016 Evolúció Tokaj Late Harvest, Tokaj, Hungary
Honey-gorgonzola marzipan pudding with rosemary crème anglaise and white Balsamic vinegar. ◊
2016 Rinomata Cantino Tombacco “Origine” (Zibibbo/Grillo,) Bianco Terre Siciliane IGT
Truffled dark chocolate tart with licorice root ice cream
and candied olives.
2017 Olivares Dulce Monastrell, Jumilla DOP
$75 plus tax and gratuity
wine pairing: $50 supplement
Meanwhile, the á la carte looks instead like this:
All prix fixe individual selections available a la carte, as well as these choices:
Licorice root-crusted Fontina cheese , griddled and served over lentils, mushrooms and cured tomatoes. ◊ 15
Yellowtail tiradito, served with spicy citrus juices, tangerine, serrano chili and tobiko caviar. ◊ 17
Tonight’s bread service. 6
Seared Australian lamb loin with coffee-cardamom rub. Served with black pudding and cured lemon, Swiss chard and roasted sweet potatoes. * ◊ 38
Suggested wine pairing:
2019 Château Camou “Umbral” Tinto (Cabernet Sauvignon/Merlot,) Valle de Guadalupe 14
Bouillabaisse~ classic tomato-saffron soup with mussels, shrimp, scallops, half a Maine lobster and sea bass.
Garnished with toast points and rouille. ◊ 40
Suggested wine pairing:
2019 Callaghan Vineyards “North and South,” (Clairette Blanc/Marsanne,) Sonoita 16
Chocolate butternut squash torte with whipped cream, olive oil, and chocolate covered poha. ◊ 10
Tropical Eton Mess~ a parfait of mango, passionfruit puree, whipped coconut cream and coconut meringue. ◊ 10
*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 require a gluten-free