White Truffles from Alba
Squid Ink Linguini
Encrusted Yellowfin Tuna
Duck Confit Strudel and Smoked Heirloom Tomato Crème brûlée
Mozzarella di Bufala, Focaccia Crisp, Olive Bubbles and Pesto
Pineapple Heirloom Tomato Risotto, Boar Prosciutto and Goat Cheese
Chef Vittorio Ettore
Chive Flower
Trofie
Dining Room

NEW YEAR’S EVE
 2018
$95 per person

$35 wine pairings
tax and gratuity not included

 toast

{amuse bouche}
truffled parmigiano panna cotta
gruet, brut champenoise


 appetizers

{crudo trio}
fluke with grapefruit & pickled ramp emulsion, hamchi with kumquat gel & basil granita,
scallop with lime and cilantro
2015 peter yealands, sauvignon blanc, marlborough

{smoked oyster nage}
crispy fried oyster, leeks, and potatoes
2014 gilbert picq, chablis

{baby beets}
great hill bleu cheese, sorrel, radish, and pickled mustard seeds
2014 feudi di san gregorio, falanghina, campania

{duck confit}
cocoa & foie gras macarons, watercress, and blood orange
2013 monchiero carbone ‘recit’, roero arneis, piemonte

{winter salad}
apple, endive, frisee, pomegranate, gorgonzola, and fennel
2014 s.a. prum ‘essence’, riesling, mosul


 entrees
{guinea hen duo}
seared breast, leg roulade, speck, green lentils, ginger spiced squash,and jus gras
2014 cuilleron, syrah, cotes du rhone

{vermont lamb}
thumbellina carrots, pistachio salsa verde, and sheep’s milk
2013 sainte anne, domaine du bordieu, bordeaux

{halibut}
black trumpet mushrooms, roasted fennel, and fennel pollen
2014 mucci ‘valentino’, montepulciano d’abruzzo

{chestnut cavatelli}
smoked goat cheese, browned butter,  crispy brussels sprouts, and pine nuts
2012 ceretto, barolo, piemonte


desserts
{chocolate marquise}
creme anglaise, raspberry, and cocoa nib crisp
2015 peter yealands, sauvignon blanc, marlborough

{pear tartlet}
white chocolate sorbet, macadamia nut,  and pate sablee
2014 gilbert picq, chablis

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