$150 per person
plus tax and gratuity
*****
Wine Pairings $60
Ossetra Caviar Service
$80 per ounce
with chopped duck egg, capers, toast, crème fraiche, chives
*****
There will be two seatings, the first being between 5:00 and 6:00, and the second between 8:00 and 9:15.
Our New Year’s Eve meals are available for 1900 at Home takeaway! The dinner will be all
5-courses, and you can add pairings if you would like. When you place your order you will choose a time to pick up. Limited availability!
Deposits are refundable with 72 hours notice. Due to the nature of the special menu, we ask that you notate any dietary restrictions with your reservation so we can prepare a menu that aligns with your needs. This includes if you are interested in the vegetarian menu.
THANK YOU!
THE MENU
FIRST COURSE
(choice of)
King Crab Leg with Curried Butternut Squash Bisque
chili lime crème fraîche, brioche toast, coriander leaf, pepita
Saffron, Golden Beet, and Pear Borscht
roquefort crema, walnuts, sweet onion beignets
Pairing: La Reserve de Malartic Blanc 2017 Pessac Leognan, Bordeaux
SECOND COURSE
(choice of)
Apple Smoked Duck Breast and Pomegranate Salad
belgian endive and radicchio, cinnamon almonds, shaved green apple and fennel, pickled red onion, pomegranate vinaigrette
Pairing: Siduri Pinot Noir 2018 Santa Rita Hills
Kusshi Oysters Poached in Smoked Butter
Japanese daikon radish cake, pickled Fuyu persimmon, tatsoi and mizuna, preserved lemon vinaigrette
Pairing: Craggy Range Sauvignon Blanc 2018 Martinborough, New Zealand
THIRD COURSE
Sunchoke Risotto with Globe Artichoke and Pine Mushroom Barigoule.
crispy carrot, sunchoke, p’tit basque
Pairing: Feudi di San Gregorio Falanghina del Sannio 2017 Campania, Italy
FOURTH COURSE
(choice of)
Pan Roasted Veal Prime Rib Chop and Red Wine Foie Gras Sauce
caper gremolata salad, toasted crumb, Italian porcini pasticciata
Pairing: Duckhorn Vineyards Merlot 2017 Napa Valley
Chilean Sea Bass and Butter Poached Lobster
green grape and Verjus fumet, roasted baby carrots, potatoes fondant
Pairing: Flowers Chardonnay 2016 Sonoma Coast
DESSERT COURSE
(choice of)
Chocolate-Cherry Layer Cake
dark chocolate ganache, brandied cherries, whipped cream
Pairing: Choice of a glass of East India Solera Sherry, Jerez, Spain
OR
Niepoort Ruby Port, Douro, Portugal
French Custard Tart
meyer lemon caramel, brûléed grapefruit, blood orange
Pairing: Choice of a glass of Holy-Field Late Harvest Vignoles, nv Kansas
OR
Chambers Rosewood Muscat,
Rutherglen, Australia
OR
Château Petit Guiraud 2016 Sauternes
VEGETARIAN MENU
$115 per person, plus tax and gratuity
FIRST COURSE
Saffron, Golden Beet, and Pear Borscht
roquefort crema, walnuts, sweet onion beignets
Pairing: La Reserve de Malartic Blanc 2017 Pessac Leognan, Bordeaux
SECOND COURSE
Smoked Goat Cheese and
Pomegranate Salad
belgian endive and radicchio, cinnamon almonds, shaved green apple and fennel, pickled red onion, pomegranate vinaigrette
Pairing: Craggy Range Sauvignon Blanc 2018 Martinborough, New Zealand
THIRD COURSE
Sunchoke Risotto with Globe Artichoke and Pine Mushroom Barigoule
crispy carrot, sunchoke, p’tit basque
Pairing: Feudi di San Gregorio Falanghina del Sannio 2017 Campania, Italy
FOURTH COURSE
Truffle Roasted Romanesque Cauliflower and Radicchio with Italian Porcini and Béchamel Pasticciata
marsala reduction, cipollini, garlic confit
Pairing: Duckhorn Vineyards Merlot 2017 Napa Valley
DESSERT COURSE
(choice of)
Chocolate-Cherry Layer Cake
dark chocolate ganache, brandied cherries, whipped cream
Pairing: Choice of a glass of East India Solera Sherry, Jerez, Spain
OR
Niepoort Ruby Port, Douro, Portugal
French Custard Tart
meyer lemon caramel, brûléed grapefruit, blood orange
Pairing: Choice of a glass of Holy-Field Late Harvest Vignoles, nv Kansas
OR
Chambers Rosewood Muscat,
Rutherglen, Australia
OR
Château Petit Guiraud 2016 Sauternes