Christmas Eve Dinner December 24, 2019
$79 for Adults, $30 for children 12 years and under
Amuse- TBD
First Courses
Caramelized Pear Salad- Red Watercress, Cracked Wheat & Almond Cracker, Currant, Camembert Cheese, Sauterne Vinaigrette
Baked East Coast Oysters– Bacon, Melter Skelter Cheese, Braised Leek, Mignonette
Lobster Garganelli- Lobster Cream, Oven Dried Tomato, Mascarpone, Tarragon, Chive, Compressed Celery.
Foie Gras Torchon- Lentils, Candied Endive, Balsamic, Roasted Hubbard Squash, Pickled Red Pearl Onion,
Smoked Venison Carpaccio- Spruce, Sunchoke Chips, Pickled Celery & Huckleberry, Micro Mustard
Entrees
Roasted Golden Acorn Squash- Wild Rice, Black Eyed Pea, Pickled Cranberry, Turnips and Greens
Diver Sea Scallops- Chamomile, Salsify Puree, Crispy Salsify
Roasted Black Sea Bass- Truffle, Cauliflower Puree, Romanesco
Salt Baked Prime Rib-, Sauce Bearnaise
Tea Brined Smoked Duck Breast- Dirty Wild Rice, Pickled Cranberries, Duck confit
Menu Supplements
Caviar Toast – Bone Marrow, Garlic and American Paddlefish Caviar 24
Pan Seared Foie Gras 18
Tableside Shaved Black Truffles Burgundy 24
Tableside Shaved White Alba Truffles 42
Sides Served Tableside
Roasted Winter Root Vegetables, Dates and Walnut
Truffle Creamed Kale and Leeks
Brussles Sprouts with Pomegranate and Bacon Lardons
Roasted Mushrooms
Creamy Potato and Roasted Garlic Gratin
Red Grains and Greens- Quinoa, Amaranth, Red Pearl Onion, Swiss Chard, Dried Cranberry, Garlic Confit
Desserts
Bouche de Noel –chocolate sponge cake, Chestnut Cream, Apricot, dark chocolate ganache
meringue mushrooms, coffee caramel sauce
Warm Baked Apple Pie – Cinnamon Ice Cream, Candied Walnuts
Eggnog Flan – Gingerbread, Salted Rum Caramel
New Year’s Eve MENU
4pm-6pm
$99 Per Person
Amuse– Beet, Pomegranate and Cranberry Soup
First Course
Baby Beet and Candied Carrot Salad– Black Lentil, Arugula, Citrus Vinaigrette, Mustard Greens
Hibiscus Cured Hamachi– Fennel, Blood Orange, Fermented Beet, Finger Lime
Nantucket Bay Scallop– Pumpkin Puree, Roasted Pumpkin, Five Seed Crumble, Paddlefish Caviar Beurre Blanc
Gorgonzola, Almond, and Caramelized Onion Tart –Speck, Black Trumpet Mushrooms, Kale and red currant Jam
Add-on: Caviar Toast –Focaccia, roasted garlic butter, American Paddlefish Caviar 24
Mid Course-
Assorted Berries – Champagne Zabaglione, bronze fennel
Entrees
Roasted Cauliflower Steak- Romesco Sauce, Fennel Fries, Raisins, Spinach, Brown butter
Tuscan Seafood Stew- Calamari, Scallop, Shrimp, Mussels, Clam, Sofrito, Crushed Red pepper, Gremolata, Grilled Bread
Spice Roasted Duck Breast- Braised Red Cabbage, Pomegranate, Butternut Squash, Porcini Mushrooms, Duck Jus
New York State Lamb Rack- Potato and leek Gratin, Black Garlic Jus, Spaghetti Squash, Hazelnut, Roasted Apple
Wagyu New York Strip Steak- Bone Marrow, Sweet Potato Puree, Collards, Mushroom & Caramelized Onion Strudel
Desserts
Strawberry – Rose Champagne Shortcake – Strawberries, Tarragon syrup, Cream
Pomegranite Cheesecake – Graham Cracker Crust, Warm Citrus Fruit, Herbs
Black & White Cake – Candied plums, Banyuls, Cardamom