NEW YEAR’S EVE 2017

New Year’s Eve Pre-Gala Menu
3 course prix-fixe $175

First Course

Oysters en Escabeche
Fennel, white wine, buddha’s hand, pomegranate
or
Long Island Fluke Tartare *
green apple, crème frache, sea urchin
coriander-ginger oil
or
Foie Gras Torchon
duck prosciutto, quince, almond
pain d’epice
or
Vol-au-Vent d’Escargots
black trumpet mushroom, parsley root
garlic, frisee
or
Endive Salad
Queso de valdeón, candied walnut
poached pear, sherry vinaigrette
or
Roasted Squash Salad
burrata, pickled chanterelle mushroom, ryeberry
watercress, pumpkin seed vinaigrette
or
Potage Lyonnais
pumpkin, gruyère, sourdough
lingonberry, jambon de paris

Main Course

Striped Bass “en Paupiette”
pommes purée,  holland leeks, sauce meurette
or
Tazmanian Sea Trout *
honeynut squash ,buckwheat, treviso
smoked salmon roe
or
Fontina Ravioli
cauliflower, onion soubise, brown butter
pistachio gremolata
or
Wild Mushroom Risotto
sunchoke, robiola
garlic chive oil, chervil
or
Crecent Farms Duck Breast
hen of the woods mushroom, honeycrisp apple
brussels sprout, sauce charcutière
or
Roasted Rack of Lamb
baby carrots, crones, pommes rosti
rosemary jus
or
Tornedoes Rossini
black truffle, root vegetable gratin, spinach
sauce perigordine

Side Dishes
pommes aligot

brussels sprouts with whole grain mustard

swiss chard gratin

Dessert

Meyer Lemon Givré
lemon curd, pomegranate
pistachio sabayon
or
Mont Blanc
hazelnut, speculoos, spiced biscuit, d’anjou pears,
chesnut whiskey ice cream
or
Noix de Coco
guanaja brownie,
dulce coconut creumex
coffee ice cream
or
Molten Chocolate Cake
vanilla ice cream

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New Year’s Eve Gala Menu
$395 Per Person

Chef Daniel Boulud Classics

Canapes
Foie Gras Mousse, Cromeski, Quince
Bay Scallop, Blood Orange Gelee
Smoked Sturgeon, Osetra Caviar, Buckwheat

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First Course
Peekytoe Crab Rolls
Granny Smith Apple, Celery, Walnut

Second Course
Nine Herb Ravioli
Quail Egg, Robiola, Preserved Lemon

Third Course
Black Tie Scallops
Black Truffles, Spinach, Pommes Mousseline

Fourth Course
Blanquette de Veau
White Truffles, Polenta, Salsify

Dessert
Meyer Lemon Givere
Pomegranate Molasses, Pistachio Sabayon

children’s options available 

Aaron Bludorn, Chef
Ashley Brauze, Pastry Chef