NYE 2023

Amuse-Bouche

CAVIAR + (GF, DF) + Sturgeon caviar, buckwheat crepe, fine herb crème fraiche

FRANCOIS MONTAND NV + (BLANC DE BLANC) + Jura, France (3oz)

Starter

(choice of one)

POACHED PATAGONIAN RED SHRIMP + (GF) + blood orange, treviso, pomegranate, sweet potato

Gaspard ’22 + SAUVIGNON BLANC + Touraine, Loire, France (3oz) 

ROASTED BABY BEETS + (GF) + basil goat cheese, bacon lardon, frisee

Dom. Ansen ‘Edelzwicker’ ’19 + SYLVANER/MUSCAT + Alsace, France (3oz)

ITALIAN CHESTNUT SOUP + (VG, GF) + hazelnut ‘dragées’, apple-celery root slaw, golden raisins

*Daniel Ramos ‘Berrakin Blanco’ ‘21 + JAEN + Gredos, Spain (3oz)

Intermezzo

YUZU GRANITA + (V, GF) + shiso leaf, daikon radish, gem lettuce

Main

(choice of one)

LOBSTER TAIL ‘THERMIDOR’ + black truffle risotto, roasted fennel, wild mushrooms, lobster oil

Pence ‘Estate’ ‘20 + CHARDONNAY + St. Rita Hills, CA (5oz)

NY STRIP STEAK + pommes dauphine, black garlic, charred lettuce, Béarnaise

*Dom De La Chevalerie ‘Les Galichets’ ‘‘21 + CABERNET FRANC + Bourgeuil, France (5oz)

LAMB OSSO BUCCO + carrot fusilli, red pepper Romesco, Marcona almond gremolata

*Stekar ’16 + MERLOT + Goriska brda, Slovenia (5oz)

FAROE ISLAND SALMON + ricotta gnudi, Tuscan kale, onion marmalade, butternut squash

Famille Fabre ‘21 + PINOT NOIR + Languedoc, France (5oz)

Dessert

(Choice of one)

MILK CHOCOLATE ORANGE CREMEAUX + (VG) + confit Buddha’s hand, hazelnut tuile

COCONUT TART + (VG) + passion fruit caramel, mango

SPICED APPLE GATEAU BASQUE + (VG) burnt honey, cinnamon gelato

Evolucio ‘Late Harvest’ ‘19 + FURMINT + Tokaj, Hungrary (3oz)