NEW YEAR’S EVE MENU
FIRST COURSE
Choice of
Local Bluefin Crudo {GF, DF, NF}
castelvetrano olives, crispy capers, celtuce, colatura vinaigrette
Half Dozen East Coast Oysters {GF, DF, NF}
two mignonettes, cocktail sauce, lemon
Salad of Mixed Greens {GF, NF, VEG}
honey crisp, clothbound cheddar, toasted pepitas, pumpkin tahini, honey cinnamon vinaigrette
Grass Fed Steak Tartar {DF, NF}
rosemary & tallow aioli, crispy shallots, quail egg, warm baguette
SECOND COURSE
Bucatini All’Amatriciana {NF}
house-cured guanciale, tomato, chili flake, basil, pecorino
Sunflower Risotto {GF, NF, VEG}
confit artichokes, pickled sweet potatoes, oyster mushrooms, crucolo cheese
Squid Ink Casarecce {NF}
lobster & crab ragu, confit tomatoes, broccoli rabe, lemon bread crumbs
Lamb Ribs {GF, DF, NF}
urfa pepper & red wine glaze, crispy bits, torn herbs
Spaghetti Al Tartufo {NF}
parmesan brodo, shaved white alba truffles
MAIN COURSE
Dry Aged Duck Breast {GF, NF}
concord grape vincotto, dandelion greens, jerusalem artichoke, coffee
Grilled Grass Fed Hanger Steak {GF, NF}
confit trumpet mushrooms, leek latke, wilted spinach, black garlic jus
Delicata Squash Katsu {GF, NF, VEG}
chili crisp, apple cider glaze, miso aioli, daikon radish
Local Sole Pavé {NF}
caviar & lemon beurre blanc, swiss chard, dill
45 Day Dry-Aged Ribeye Steak for Two {GF, NF}
hasselback potatoes, watercress, bone marrow & truffle bordelaise.
DESSERT
Choice of
Dark Chocolate Pistachio Torte
black mission figs, buttermilk espuma, feuilletine
Classic Beignets {NF}
chocolate sauce & apple butter
Caramelized Honey Pumpkin Custard {GF, NF}
gingersnap crust, whipped mascarpone, cranberry, candied pumpkin seeds