Ring In The New…NYE Dinner

 

New Year’s Eve

31 December, 2018

Amuse

Black Eyed Pea Hummus   Mustard Greens, Extra Virgin Olive Oil

I

Smoked Salmon Rillette  Chive Oil, Crème Fraîche, Citrus Caviar, Taro

or

Vegetable Napoleon  Persimmons Purée, Local Greens, Vegetable Chips

or

Bone Marrow  Kumquats, Persimmon Gelée, Watercress, Shallot Jam,  Grilled Baguette

II

Fennel Soup  Parsley Oil, Greens

or

Pear Salad  Local Greens, Persimmon Vinaigrette, Cranberries, Spiced Pecans, Chevre

III

Filet Mignon  Pommes Purée, Carrots, Leeks

Add Imported Truffles  +  20

or

Seared Alaskan Scallops Turned Potatoes, Membrillo, Horseradish Foam, Greens, Pickled Kohlrabi

or

Foraged Mushroom Risotto  Winter Squash, Leek Powder, Parmigiano Reggiano

Add Imported Truffles  +  20

IV

House Made Ice Cream & Cookies

or

House Made Sorbet & Cookies

or

Chocolate Tiramisu

or

Persimmon Crème Brulée

seventy five dollars

Francisco Ruiz, Chef

Optional Wine Pairing

fifty dollars

Optional Beverage Pairing with a Classic Cocktail + French Champagne

sixty five dollars