New Year’s Eve Menu

Appetizers

Oysters on the Half Shell*
Pickled strawberries, vinegar & shallot pearls

Seared Hudson Valley Foie Gras & Sea Scallop
Apple & leek chutney, crushed pistachio, toasted brioche

Filet of Beef Carpaccio*
Caperberries, arugula, shaved parmesan reggiano, arugula, horseradish cream

Roquefort & Arugula Salad*
Prosecco poached pear, toasted walnuts, dried cranberries

Entrées

Surf & Turf of Lobster Tail & Filet Mignon*
Asparagus, braised pearl onions, mashed potatoes, red wine hollandaise

Sautéed Alaskan Halibut*
Chanterelle mushrooms, fingerling potato, confit heirloom tomato, vidalia onion broth

Roasted Venison Tenderloin*
Roasted rainbow carrots, cippolini onions, celery root puree, black garlic jus

Pomegranate Glazed Duck Breast*
Root vegetable quinoa, roasted chestnuts, mandarin orange

Palette of Desserts

Duo of Chocolate Mousse, Lemon Tart, Raspberry Macaroon, Chocolate Stick, Strawberry Purée

*Gluten free items

On behalf of the Chef's creations, no substitutions, please.

Alcohol not included. An automatic gratuity will be added to parties of six or more