New Year's Eve Menu

Tuesday, December 31 – From 4 - 10 PM

Executive Chef Amanda Langler  | Executive Sous Chef Logan McLenahan   | Executive Sous Chef Austin Reichold

Four-Course Menu

Starting at $125 per person

 

 

Make Your Reservation


 

CUSTOMIZE YOUR MEAL

Select ONE from each of the following:
 

Hors D’Oeuvres

your small starter appetizer

Gourmandises

your small middle course

PLATS PRINCIPAUX

your main course

DessertS

your small dessert course
 

 

 

Hors D’Oeuvres

your small starter appetizer

Huitres

Five chilled, raw oysters on the half shell with champagne mignonette sauce, fresh horseradish, lemon, and celery root remoulade

Oeuf Mollet

Lightly breaded and deep-fried soft-boiled egg on a salad of frisée lettuce, sauteed mushrooms, and shallots in a black truffle brown butter vinaigrette. With brioche bread and black truffle butter.

Foie Gras au poele

Pan-seared foie gras with gingerbread, prunes, Armagnac cream sauce, and fried sage   supplemental $10

 

Tartare de boeuf

Hand-cut raw NY strip steak with Dijon mustard, capers, red onion, and chives. Served with grilled baguette, watercress, cornichons, and quail egg yolk

Poireaux vinaigrette et homard

Chilled butter-poached lobster and braised leeks tossed in an orange and vanilla vinaigrette. With vadouvan curry gribiche sauce, brioche breadcrumbs, and microgreens   supplemental $10

Gourmandises

your small middle course

Coquilles St. Jacques

Pan-seared sea scallops with butternut squash puree, sauteed apples, toasted hazelnuts, and lemon sage brown butter supplemental $6

Salade de Laitue

Bibb lettuce and red leaf lettuce with white wine vinaigrette, sweet herbs, and sweet pickled shallots

Soupe aux champignons

Creamy mushroom soup with Madeira wine. Garnished with celery root, leek, porcini mushroom Matignon, crème fraiche, and chives

Salade de rouget et fenoil

Poached filets of Rouget on a citrus and fennel salad with toasted pistachio, radicchio, and pink peppercorn vinaigrette supplement supplemental $6​​​​​​​

Salade de betteraves et Roquefort

Roasted red and golden beets with Belgian endive, toasted walnuts, Roquefort cheese, fresh pear, and red wine walnut vinaigrette

PLATS PRINCIPAUX

your main course

Tournedo de Filet de boeuf Rossini

Filet Mignon medallion topped with foie gras torchon served with potato puree, braised kale, and black truffle madeira sauce   supplemental $15

Saumon poêlé au caviar beurre blanc

Pan-roasted salmon with cauliflower puree, glazed Brussels sprout leaves and caviar champagne beurre blanc

Poussin demi-deuil

Young chicken layered with black truffle and butter served with butter braised carrots, potato, and turnip galette. With black truffle cognac cream sauce.  supplemental $10

Blanquette de veau

Braised veal shank in a creamy sauce with celery root, leek, button mushrooms, and pearl onions

Turbot a la sauce americaine

Pan Roasted filet of turbot with Parisienne gnocchi, sauteed mushrooms, and rich, creamy lobster sauce.  supplemental $15

Steak frites au Poivre

Black pepper-crusted hanger steak with bistro fries and brandy peppercorn sauce

Desserts

Brie mon sire a la truffe noire

Brie mon sire with toasted honey walnut cake, preserved pear, and black truffle honey

Tarte au frangipane et framboise

French almond tart with caramelized white chocolate cremeux, fresh raspberries, and framboise sauce

Pot de crème au caramel

Baked caramel custard with spiced Chantilly cream, gingerbread crumble, and vanilla poached apples

Gateau au mousse au chocolate

Dark Chocolate mousse layered with rich chocolate cake, chocolate cookie crust and passion fruit Cremieux

Sorbet au Maison

Trio of blood orange, champagne, and grapefruit sorbet with a crispy lace tuile