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