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Melange New Year's Eve
4 Course Prix Fixe
$69 per person
Course 1
Choice of:
Lobster Soup – lobster caviar, creme fraiche, tarragon
Squab Soup – squab confit, roasted root vegetables, pumpkin seeds, barley
Heirloom Tomato Salad – fresh herbed ricotta, roasted beets, hazelnuts, arugula, white balsamic vinaigrette
Smoked Salmon Salad – fuji apples, candied pecans, port salut cheese, mizuna greens
Course 2
Choice of:
Baked Oysters – crab, caviar butter, spinach, panko
Boar Osso Bucco – braised white beans, baby kale, israeli couscous
Stuffed Quail – bing cherry sauce, quinoa with walnuts & dried cranberries
Wild Mushroom Strudel – creamy 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 Soup – lobster caviar, creme fraiche, tarragon
Course 3 & 4:
Foie Gras - bing cherry, candied pecan, french toast
Boar Osso Bucco – braised 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