New Year’s Eve

2015 Tasting Menu

 

First Course

Roasted Shitake & Oyster Mushrooms

Caramelized Cipollini onion puree, fried leek…
Or

Duck Confit Pate

Cornichons & toast points…

Second Course

Butternut Squash Bisque

Sage, gruyere & white truffle oil…
Or

Smoked Pheasant & Roasted Corn Chowder

Tender pheasant, roasted sweet corn & smoked fresh herbs…

Third Course

Vine Ripe Tomato Puff Pastry Tart

Caramelized onions, tomato-tahini vinaigrette & sesame brittle…
Or

“Lobstered” Potato Salad

Lobster knuckles, fingerling potatoes & “deviled egg”…

Fourth Course

Sweet Chile Rubbed Lamb T-Bones

Ancho chile, minted pesto & Colorado goat cheese polenta…
Or

Bourbon & Molasses Braised Beef Short Rib

Rich demi-glace, horseradish foam & roasted plantain…
Or

Pan Roasted Sable Fish

Grilled artichoke puree, yuzu infused tobiko & crispy potato cake…
Or

“Lacquered” Squab

Spanish chorizo, toasted almond rice cake & spiced mango cream…

Fifth Course

Brioche French Toast

Stewed strawberries & honey ice cream…
Or

Lemon-Lavender Pound Cake

Fresh berries & Madeira sabayon…

$75.00 per person/$125.00 with wine pairings

Executive Chef Matthew J. Roberts