New Year's Eve Menu

APPETIZERS

Colossal Alaskan Sea Scallops
Seared and served with Tarragon Beet Sauce on a  bed of sautéed Golden Beets Mustard  & Kale Greens   16

Oysters Rockefeller
Four Penn Cove Select Oysters baked with sautéed Spinach and spicy Hollandaise Sauce 16

Foie Gras
Seared Foie Gras with Quince Mostarda, topped with Black Truffle with Shallot Marmalade & Toast Points   21

Dungeness Crab Cakes 
House Pickled Vegetables  and Harissa spicy Aioli    16

SOUP & SALAD

Wild Mushroom Bisque   
With shaved Périgourd Black Truffles & Truffle Oil  and Crème Fraîche   9

Classic Caesar Salad  
House Made Caesar Dressing, Bread Wafers, shaved Parmesan Cheese   8

House Winter Salad
Organic Greens with Pomegranate, Beets, Apple, Cucumber & Herbed Goat Cheese Crouton   8

Duck Prosciutto & Bitter Green Salad (GF)
Hudson Valley Margret Duck Breast with Frisée, Arugula, Radicchio &  Belgian Endive topped with grilled Pears, Manchego Cheese & Pear-Balsamic Glaze   12 

ENTRÉES

Beef Tenderloin à la Périgourdine   
Grass-fed Beef grilled and accompanied by Périgueux Sauce, Mascarpone Mashed Potatoes & Winter Roots   39

Oregon Rack of Lamb
Pan-roasted grass-fed, Anderson Ranch Lamb with a Mustard-Herb Crumb Crust, Pan Sauce, Curried Polenta &
Winter Greens Gratin   38

Butter-poached Lobster a la Maxim
1 ½ lb. unshelled Maine Lobster on a bed of crisp baked Potatoes rounds topped with Tarragon-scented Leeks & Celery Root served with a creamy Lobster Sauce   41

King Salmon
Prince Edward Sound Salmon grilled and served on a bed of Black Lentil with Ratatouille and Chervil Aioli   28

Butternut Squash Potato Gnocchi
Wild Mushrooms, Winter Greens in a Sage-Brown Butter Sauce topped with Parmesan Cheese   19

Add grilled Chicken Breast   6.5

Add Colossal Prawns  8.00     

DESSERTS

 

SEA SALT-CAJETA CHOCOLATE POT
Condensed milk jam topped with chocolate ganache with salted chocolate Grissini 8

PUMPKIN CREME BRULEE
Classics flavors accompanied with Marsala Zabaglione 8

GUILDED BLOCK’S O‘CHOCOLATE
White & dark chocolate Ganache cubes topped with gold leaf & minted syrup 9

POACHED PEAR
Red wine poached Anju pear, topped with a natural juice reduction & spiced whipped ricotta 8

 

 

We look forward to serving you in the New Year ~ Chef Michael & Carolyn Rogozinski

 

* Menu subject to change