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