Amuse Bouche

Truffled Lentil Spoon

Second Course

Baby wild arugula with roasted peppers, pecans, a
Blood orange vinaigrette and shaved Reggiano Parmigiano

Lobster Bisque with tomato-truffle oil

Baby Red and Green Romaine Caesar salad
with a focaccia croute

Butternut squash soup with brown butter basted
Georges Bank scallop and micro greens

Third Course

Crispy potato fritters with caviar and a
Chive beurre blanc

Hudson Valley Foie Gras Torchon
with petite greens and Truffle vinaigrette

Eastern Shore oysters with a tomato-red wine granite

Colorado Lamb lollipop with oven dried tomato and fresh truffle

Fourth Course

Lobster Risotto with English peas and lobster beurre blanc

Molasses and balsamic marinated flat iron steak with
Maytag blue cheese-green onion mashed

Tasmanian King Salmon with eggplant puree, Pancetta,
baby wild Arugula and red wine emulsion

La Bella Farms free-range chicken
with roasted root vegetable risotto

Hawaiian Big Eyed Tuna with Peruvian Potato Puree
and Citrus-Tomato Vinaigrette

Fifth Course

Crème Brulee napoleon with macadamia nuts and mango

Warm chocolate Bombe with crispy banana and
 vanilla gelato

Oregon Huckleberry Financier with hazelnut gelato

Sixth Course

Mignardises

Two seating's for NYE....5pm and 8pm.
$75 for the 6 course menu with a wine pairing for $125
Reservations are recommended.