DECEMBER 31st, 2015 MENU SEA URCHIN GRATINEE Champagne Sabayon Beaulieu Vineyards, Riesling, Coastal Estates, California, 2014 or

HUDSON VALLEY FOIE GRAS TORCHON Sunchoke Chips and Fig Jam Argilex de Gautier Chenin Blanc, Vouvray Sec, Loire Valley, France, 2012 or

GOLD DUSTED TRUFFLE “MAC AND CHEESE” Cavatelli, Gruyere and Truffle Sauce Wölffer Estate, Chardonnay, Long Island, New York, 2013 ∞∞ ∞∞ ∞∞ ∞∞ ∞∞

LOBSTER SAUSAGE Leek Fondue, Saffron Cream J.J. Vincent, Burgundy, France, 2013 or

VENISON CHEEKS GREMOLATA Gremolata, Bloody Red Polenta, Kale Chips Château Laplagnotte-Bellevue, St. Emilion Grand Cru, Bordeaux, France, 2012 or

WILD MUSHROOM CAPPUCCINO Watercress Foam La Chevalière, Pinot Noir, Languedoc-Roussillon, France, 2013 ∞∞ ∞∞ ∞∞ ∞∞ ∞∞

SQUAB Spätzle, Caramelized Brussel Sprout, Huckleberry Sauce Domaine Roger Perrin, Cuvée Vieilles Vignes, Côtes du Rhône, France, 2011 or

TURBOT Osetra Caviar, Clementine, Wilted Young Kale, Les Sétilles, Olivier Leflaive, Burgundy, France, 2012 or

FILET MIGNON Hudson Valley Foie Gras, Black Trumpets Croquettes Vina Ardanza, Reserva, La Rioja Alta, Spain, 2005 or

SAVOY CABBAGE ROULADE Chèvre, Butternut Squash, Forbidden Rice Squealing Pig, Marlborough, New Zealand, 2012 ∞∞ ∞∞ ∞∞ ∞∞ ∞∞ ∞∞

SECKEL PEAR Baby Arugula, Crema de Bleu Mousse Dashe, Late Harvest Zinfandel, Dry Creek Valley, California, 2012 ∞∞ ∞∞ ∞∞ ∞∞ ∞∞ ∞∞

IVORY CHOCOLATE MOUSSE Passion Fruit, Short Bread or

FLAMBEED BAKED ALASKA Luxardo Cherries Barton & Guestier, Passeport Blanc, France, Sauternes, 2010 $170/Person 5 courses Prix-Fixe, $150 After 9pm $68/Person Wine Pairings & Champagne Toast For your convenience, all prix fixe menus are automatically charged a 20% gratuity