New Years Eve Menu
Executive Chef Antonio Zamorano
First Course
Smoked Wild Scottish Salmon & Ossetra Caviar
Served on Blinis with crème fraiche & dill.
Grilled Australian lamb riblet
With lemon & oregano.
Zucchini Cakes
Served with cucumber & mint yogurt (Veg)
Second Course
Lobster Bisque
Served with lobster meat and white truffle oil (SH/D)
Spinach and Strawberry
Baby spinach leaves topped with gorgonzola cheese, fresh strawberries, cherry tomatoes, walnuts, cranberries, and red onion served with Raspberry Vinaigrette dressing (N/D)
Third Course
Miyazaki A5 Wagyu Ribeye
3 oz. served with Fleur de Sel (+75 for 6oz portion)
Wild Salmon
Served with asparagus, & roasted rosemary potatoes in a piccata sauce
Scallops with Risotto
Scallops, English peas, Chanterelle, with assorted mushrooms, mascarpone cheese, truffle oil, and shaved black truffle
Fettuccine Pescatore
Salmon, halibut, clams, and prawns in a spicy white wine tomato sauce, served with freshly made fettuccine (SH)
Australian Lamb Chops
Served with Swiss chard, roasted potatoes, lemon vinaigrette
Organic Chicken Puttanesca
Roasted rosemary potatoes and asparagus
Porcini Mushroom Ravioli
Assorted wild mushroom, roasted cherry tomatoes, spinach, in a light Marsala cream sauce (V/D) vinaigrette (Veg) (N)
Fourth Course
Tiramisu
Two layers of espresso drenched sponge cake divided by mascarpone cream, dusted with cocoa powder
Chocolate Temptation
Chocolate cake made with cocoa from Ecuador, filled with chocolate and hazelnut creams and a hazelnut crunch, covered with a chocolate glaze. (N)
Allergen Key
Allergen Key: (N) Nuts | (SH) Shellfish | (E) Eggs | (D) Dairy | (Veg) Vegetarian | (V) Vegan
Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
This four course menu is set at $185.00 per person.
We kindly decline any substitutions, for all dining guests, an automatic gratuity of 20% will be applied