Details
NEW YEARS EVE PRIX FIXE
GLASS OF VEUVE CLICQUOT UPON ARRIVAL
SELECT ONE FROM EACH COURSE
First Course
BUTTERNUT SQUASH RAVIOLI - lobster - sage - brown butter
SEARED BIG EYED TUNA - fresh truffle - wasabi red wine - tempura crispies
GLASS OF VEUVE CLICQUOT UPON ARRIVAL
SELECT ONE FROM EACH COURSE
First Course
BUTTERNUT SQUASH RAVIOLI - lobster - sage - brown butter
SEARED BIG EYED TUNA - fresh truffle - wasabi red wine - tempura crispies
JAPANESE WAGYU BEEF TARTAR - miso shishito peppers - soy emulsion
OPTIONAL WINE PAIRING
Quintessa Illumination Sauvignon Blanc, Napa ‘17 or Flowers , Chardonnay, Sonoma Coast, CA ‘16
Second Course
ORGANIC MIXED GREENS - candied walnuts - pear - champagne vinaigrette
Third Course
10oz AUSTRALIAN WAGYU STRIP STEAK
6oz FILET & CRAB LEGS
SEARED CHILEAN SEABASS - uni beurre blanc - bok choy - osetra caviar
MUSHROOM RISOTTO - asparagus - fresh truffle
OPTIONAL WINE PAIRING
Cherry Pie Pinot Noir, Stanley Ranch ‘15 or Caymus Cabernet, Napa ‘17
Sides
CREAMY YUKON POTATOES - SWEET CORN PUDDING
HARICOT VERT - SAUTÉED MUSHROOMS
Fourth Course
PROSPEROUS TREE - green tea sponge cake - strawberry compote
CHOCOLATE INDULGENCE - chocolate sponge cake - raspberry compote
OPTIONAL WINE PAIRING
Taylor 20 year Tawny Port or Far Niente Dolce
OPTIONAL WINE PAIRING
Quintessa Illumination Sauvignon Blanc, Napa ‘17 or Flowers , Chardonnay, Sonoma Coast, CA ‘16
Second Course
ORGANIC MIXED GREENS - candied walnuts - pear - champagne vinaigrette
Third Course
10oz AUSTRALIAN WAGYU STRIP STEAK
6oz FILET & CRAB LEGS
SEARED CHILEAN SEABASS - uni beurre blanc - bok choy - osetra caviar
MUSHROOM RISOTTO - asparagus - fresh truffle
OPTIONAL WINE PAIRING
Cherry Pie Pinot Noir, Stanley Ranch ‘15 or Caymus Cabernet, Napa ‘17
Sides
CREAMY YUKON POTATOES - SWEET CORN PUDDING
HARICOT VERT - SAUTÉED MUSHROOMS
Fourth Course
PROSPEROUS TREE - green tea sponge cake - strawberry compote
CHOCOLATE INDULGENCE - chocolate sponge cake - raspberry compote
OPTIONAL WINE PAIRING
Taylor 20 year Tawny Port or Far Niente Dolce
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