Dine in Menu
3 COURSES
Prix Fixe $115
Complementary Amuse Bouche
FIRST COURSE
Oyster Rockefeller
Blue Point Oyster on the Half Shell, Spinach, Shallot, Parmesan and a Drizzle of Hollandaise
Oyster Mignonette
Fresh Oyster, Champagne and Shallot Mignonette
Crawfish and Crab Bisque
with Cognac Braised Crawfish
Jumbo Lump Crab Cake
With a Delicate Potato Salad, Mango Dressing
Foie Gras Poëllé
Seared Foie Gras , Rolled Heart of Green Apple in Hibiscus Reduction, Parmesan Tuile
Ceps
Ceps and Parsley Coulis, Light Garlic Cream and Iberian Prosciutto
Beet and Apple
Red and Yellow Beetroot, Green Apple Pearl and Avocado Salad,
Green Mustard Emulsion
MAIN COURSE
Prime Rib Poivre Vert and Cognac Flambé
French Traditional Crushed Green Pepper and Cognac Flambé, Fork Crushed New Crop Potatoes, Cresson
Filet Mignon Sauce Béarnaise
Asparagus, Fingerling Potato, Carrot à l'Étouffé
Lamb Shoulder
Tender Slow Cooked Lamb Shoulder, House Made Spaetzle, Leek Fondant
Scallop pappardelle
Jumbo Sea Scallops Paned Seared in Saffron and Cognac,
Fresh Tomatoes, Slivered Asparagus, Shaved Fennel and Citrus Sauce
SeaBass
Ponzu Reduction, Confit Fennel and Sweet Onion Purée
Vegetables Wellington
Vegetables and Estragon Cooked à l'Etouffé in a Puff Pastry Shell
DESSERT
Traditional New Year's Eve Cake
Pistacchio, Hazelnut or Chocolate Ganache
Assortment of Desserts
Tartes
Cakes
Chocolates