New Years Eve Dinner Menu
Executive Chef, David Scales
125.00 per person (not inclusive of tax grauity and alcoholic beverages).
Please call, 1-800-385-4936, to make your 8:00 dinner reservations.
Oysters and Caviar
Parsnip Soup with a Swirl of Apple,
Pear and Brie Velouté and a Hint of Pomegranate
Fried Striped Bass, Carrot Puree,
Microgreens and Tabasco-Herb Remoulade
Diver Scallops with Foie Gras,
Potato Puree, Ten-Year Balsamic Reduction
and Pistachio-Cayenne Brittle
Cumin-Vanilla Crusted Quail,
Spaghetti Squash and Black Truffle Sauce
Black Angus Filet Mignon with “True Blood” Demi-Glace and Fried Salsify