New Years Eve

Saturday, December 31 | 4-10pm

$75 (tasting menu) + $35 (wine pairings) + tax & 20% gratuity

Starters

(select one)

HAMACHI & AHI + (GF) + winter citrus, red Fresno, radish, cilantro

Cruse Wine Co “St. Laurent” ‘21 + PET-NAT ROSE of ST. LAURENT + Carneros, CA (5oz)

BAHARAT GREENS CROQUETTES + (V) + Arabic 7 spice, coconut milk, local greens, persimmon jam 

Dom. Ansen + ROSE of PINOT NOIR + Alsace, France (5oz)

CRISPY PORK BELLY + corn puree, pomegranate gastrique

Kiralyudvar “Furmint Sec” ‘19 + FURMINT (DRY) + Tokaji, Hungary (5oz)

CARROT & GINGER BISQUE + (VG) + crème fraiche, puff pastry

Cocchi Spritz + Cocchi Americano, Pear, Sparkling Wine

KALE CAESAR + (VG) pickled fennel, baby kale, sunchoke chips, lemon, Parmesan 

François Montand “Blanc de Blanc” Brut NV + COLOMBARD/CHARDONNAY + Jura, France (5oz)

Entrees

(select one)

SEARED SCALLOPS   saffron risotto, Spanish chorizo, roasted red peppers, oregano

Traversa ‘18 + ARNIES + Langhe, Italy (5oz)

FLANK STEAK + (GF) + confit potatoes, broccolini, chimichurri

Puiggros “Exedra” ‘19 + GARNATXA + Cataluna, Spain (5oz)

AIRLINE CHICKEN BREAST + colcannon whipped potatoes, baby carrots, sauce velouté

Dolfo ‘15 + CHARDONNAY + Brda, Slovenia (5oz)

SALMON + (GF) + black lentils, mirepoix, brown butter

Sebastien Besson ‘21 + GAMAY + Beaujolais, France (5oz)

BRAISED SHORT RIB+ (GF) + sweet potato mash, wild mushrooms, jus

Roncus ‘16 + MERLOT + Friuli, Italy (5oz)

PASTA PRIMAVERA + (VG) + winter vegetables, garlic, white wine, parmesan

Folk Machine “White Light” ‘20 + TOCAI FRIULANO/VERDELHO/RIESLING + CA (5oz)

Desserts

(select one)

APPLE & PEAR CRISP + (VG) + walnuts, dark cherry, soft serve

CHOCOLATE CREMEUX + (VG) + whipped crème fraiche, chocolate chip cookie

Elk Cove “Ultima White” ‘15 + Oregon (3oz)