New Year’s Eve Menu

First Seating

Starters

BUTTER-POACHED JUMBO SHRIMP | SAFFRON VELOUTÉ | FENNEL | MICRO

HERBS

ARUGULA | HICKORY FETA | CRANBERRY-PEAR VINAIGRETTE | WHITE

WATERMELON MOSTARDA

Mains

HALIBUT | SPINACH | CHAMPAGNE BEURRE BLANC | CAVIAR

FILET OF BEEF “ROSINI” | WINTER TRUFFLE REDUCTION | WINTER VEGETABLES

ROAST DUCK BREAST | SPICED ORANGE GLAZE | CELERY ROOT PURÉE |

CONFIT LEG CROQUETTE

WINTER GARDEN PLATE | ROASTED BEETS | CARAMELIZED CARROT | PARSNIP |

HERB OIL

Desserts

FLOATING ISLAND | ENGLISH CUSTARD | SPUN SUGAR

PISTACHIO & WHITE CHOCOLATE MOUSSE | CANDIED CRANBERRY | ALMOND

TUILE

GRAND MARNIER CRÈME BRÛLÉE

Second Seating

Starters

BUTTER-POACHED JUMBO SHRIMP | SAFFRON VELOUTÉ | FENNEL | MICRO

HERBS

HAMACHI CRUDO | AVOCADO PURÉE | YUZU DRESSING | JALAPEÑO

ARUGULA | HICKORY FETA | CRANBERRY-PEAR VINAIGRETTE | WHITE

WATERMELON MOSTARDA

Mains

HALIBUT | SPINACH | CHAMPAGNE BEURRE BLANC | CAVIAR

FILET OF BEEF “ROSINI” | WINTER TRUFFLE REDUCTION | WINTER VEGETABLES

ROAST DUCK BREAST | SPICED ORANGE GLAZE | CELERY ROOT PURÉE |

CONFIT LEG CROQUETTE

RACK OF LAMB | PISTACHIO CRUST | BLACK GARLIC JUS | SUNCHOKE GRATIN

WINTER GARDEN PLATE | ROASTED BEETS | CARAMELIZED CARROT | PARSNIP |

HERB OIL

Desserts

FLOATING ISLAND | ENGLISH CUSTARD | SPUN SUGAR

PISTACHIO & WHITE CHOCOLATE MOUSSE | CANDIED CRANBERRY | ALMOND

TUILE

GRAND MARNIER CRÈME BRÛLÉE

ARTISAN CHEESE SELECTION | QUINCE | HONEYCOMB | LAVASH