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Melange New Year's Eve 

 

4 Course Prix Fixe

$69 per person

 

Course 1

 

Choice of:

Lobster Souplobster caviar, creme fraiche, tarragon

Squab Soup squab confit, roasted root vegetables, pumpkin seeds, barley

Heirloom Tomato Saladfresh herbed ricotta, roasted beets, hazelnuts, arugula, white balsamic vinaigrette

Smoked Salmon Saladfuji apples, candied pecans, port salut cheese, mizuna greens

 

 

Course 2

 

Choice of:

Baked Oysters crab, caviar butter, spinach, panko

Boar Osso Buccobraised white beans, baby kale, israeli couscous

Stuffed Quailbing cherry sauce, quinoa with walnuts & dried cranberries

Wild Mushroom Strudelcreamy wild mushrooms baked in phyllo crust, brandied tomato puree

 

 

Course 3

 

Choice of:

Filet Mignon – port wine demi glace, truffle butter, stewed leeks, potato dauphinoise

Duck Breast – blackberry puree, celery root & confit garlic risotto, baby bok choy

Escolar & Rock Shrimp – meyer lemon beurre blanc, tomato pesto orzo, chickpeas, haricot verts

Stuffed Artichoke Pasta – fresh cavatappi, white verjus & St. Nectaire gratin, japanese eggplant & squash

Course 4 

 

Choice of:

Vanilla Lavender Creme Brulee, grand marnier-soaked berries, wonton crisp

Flourless Chocolate Cake, amaretto mousse, smoky chocolate ice cream

Espresso Genoise, white, milk & dark chocolate mousses, irish cream ice cream

Hazelnut Panna Cotta, champagne braised plums, goat cheese sorbet



 

10 Course Chef's Tour

$99 per person

(Served Family-Style for the Entire Table)

 

Course 1:

Hor D'oeuvres Trio - Oyster, Lamb Tartare & Osetra Caviar

Course 2: 

Lobster Souplobster caviar, creme fraiche, tarragon

Course 3 & 4:

Foie Gras - bing cherry, candied pecan, french toast

Boar Osso Buccobraised white beans, baby kale, israeli couscous

Course 5 & 6:

Scallops - caviar butter, rutabaga puree, Japanese eggplant

Escolar & Rock Shrimp meyer lemon beurre blanc, tomato pesto orzo, chickpeas, haricot verts

Course 7 & 8:

Duck Breast blackberry puree, celery root & confit garlic risotto, baby bok choy

Filet Mignon – port wine demi glace, truffle butter, stewed leeks, potato dauphinoise

 

Course 9 & 10:

Hazelnut Panna Cotta, champagne braised plums, goat cheese sorbet

Espresso Genoise, white, milk & dark chocolate mousses, irish cream ice cream

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