New Year’s Eve 2nd Seating Menu

LATE EVENING 6:30 to 11:00

AMUSÉ BOUCHE

FIRST COURSE

Truffled Chicken Consommé: Almond Crêpe Julienne

Pickled Fishers Island Oysters
Osetra Caviar Crème Fraiche 

Guinea Hen and Foie Gras Terrine: Port Poached
Pear, Quinoa Nut Granola, Buttermilk Truffle Emulsion 

Braised Lamb Neck Ravioli
Herb Brown Butter, Feta, Smoked Tomato Puree

Jumbo Lump Crab Salad
Chef’s Inspiration!

Shaved Local Asian Pear: Brie, Walnuts,
Cranberry Compote, Black Pepper Vinaigrette

SECOND COURSE

Bibb Lettuce and Arugula Salad: Gaeta Olive,
Pignoli, Sun-Dried Tomato, Ricotta Salata, Dijon Vinaigrette

MAIN COURSE

Pan Roasted Local Monkfish
Lobster Hash, Brown Butter Sauce

Blackened Line Caught Tuna
Butternut Squash, Nori, 25 Year Balsamic Vinegar

Grilled Carolina Shrimp: Chickpea Panisse,
Chili Braised Greens, Tasso Ham Gravy

Vegetable Spring Rolls
Green Papaya-Peanut Salad, Soy Mustard Sauce

Spice Dusted Venison Loin
Bacon Spatzle, Braised Savoy Cabbage, Red Wine Jus

Poached New York State Duck Breast
Horseradish Gremolata, Duck Fat Whipped Potato,
Cider Reduction 

Grilled Center Cut Beef Tenderloin
or
Organic Quebecoise Veal Chop: Wild Mushrooms,
Comté, Apple, Potato, Applejack-Cider Sauce ($8 supplement)

DESSERT 

Classic Crème Brûlée

Chocolate Molton Cake: Spiced Mexican Chocolate
Ice Cream, Caramel, Candied Orange

Pomegranate Vacherin
Layered Ice Cream Cake with Crispy Meringue

Trio of Sorbet: Strawberry-Mint, Raspberry, Vanilla Blueberry

Mascarpone Cheesecake: Cranberry-Sage Compote,
White Chocolate, Graham Cracker

Three Cheese Board: Walnut and Date Bread,
Garnishes ($5 supplement)

 

$88 | Per Person + Tax and Gratuity- 4 courses