December 31st, 2019

First seating: 4pm to 6pm | 5 Course Pix-Fixe Menu | $99++ per guest

Second Seating: 9pm| 5 Course Tasting Menu | $149++ per guest
Second Seating Addition:  VIP cocktail hour:  8pm to 9pm  |  $99++ per guest

First Seating Pix-Fixe Menu:

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


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


Strawberry – Rose Champagne Shortcake – Strawberries, Tarragon syrup, Cream

Pomegranite Cheesecake – Graham Cracker Crust, Warm Citrus Fruit, Herbs

Black & White Cake – Candied plums, banyuls, Cardamom

Second Seating Cocktail Hour:

Local Artisanal Cheese Display

House-Made Mozzarella Display

Charcuterie & Assorted Breads and Pretzels

Mediterranean Dips & Assorted Artisanal Breads

Passed Hors D’oeuvres

Small Plates

Raw bar

Second Seating Tasting Menu:

First Course

Caramelized Onion Tart, Roasted vegetables, Frisee, Blue Cheese, Truffle Vinaigrette

Second Course

Nantucket Bay Scallops, Leek Soubise, Brown Butter, Smoked Pepper Coulis

Third Course

Black Pepper Tagliatelle, Glazed Pork Belly, Clams, White Truffle

Fourth Course

Roasted Wagyu Strip and Braised Shortribs, Pomme Aligot, Sage Aioli, Scarred Scallions, Bonne Marrow

Fifth Course



February 13th-16th