NEW YEAR’S EVE MENU SATURDAY, DECEMBER 31, 2016 PETROSSIAN “CALIFORNIA TRANSMOUNTANUS” CAVIAR TWO WAYS WITH WARM CAULIFLOWER CUSTARD AND CHILLED KUMAMOTO OYSTER WITH CHAMPAGNE GELÉE

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“SOUPE AUX TRUFFLES NOIRES EN CROÛTE” BLACK TRUFFLE SOUP, DOUBLE CHICKEN CONSOMMÉ, BLACK TRUFFLES VEGETABLES “MATIGNON,” HOUSE-MADE PUFF PASTRY CRUST

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SALAD OF HEARTS OF HAWAIIAN PEACH PALM PETIT FENNEL, CONFIT OF VALENCIA ORANGE MARCONA ALMOND CREAM, MÂCHE LETTUCES, ORANGE & CHAMPAGNE VINAIGRETTE

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BELLWETHER FARM’S RICOTTA “GNUDI” SHAVED PÉRIGORD TRUFFLES, CHESTNUT PUREÉ

  BUTTER POACHED MAINE LOBSTER WILD RICE AND FOREST MUSHROOM PETITE SAVOY CABBAGE “FARCI” ROASTED MAITAKKE MUSHROOM, PICKLED PEARL ONIONS LOBSTER BISQUE EMULSION

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DEGUSTATION OF MASIMI RANCH WAGYU BEEF RIBEYE BORDELAISE POACHED RIBEYE, ROASTED CALOTTE COMPRESSED HORSERADISH SCENTED POMMES DAUPHINOISE, SWEET CARROTS, “CREAMED” SWISS CHARD ARTISANAL FOIE GRAS BORDELAISE SAUCE OR

“SAINT PIERRE” BLACK TRUFFLE MOUSSELINE, BUTTERNUT SQUASH BRUSSELS SPROUTS PETALS, YUKON GOLD POTATO POMMES PUREÉ, HOLLANDAISE “MOUSSELINE”

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VALRHONA JIVARA CHOCOLATE AND HAZELNUT CREMEUX BLOOD ORANGE BAKED ALASKA CHAMPAGNE PASSION FRUIT PEARLS

Chef de Cuisine – Andrew Cain, Executive Chef – Bruno Tison, Pastry Chef – Dave Blom $299.00 per person inclusive of tax and gratuity Vegetarian options available. Wine Pairing per course available from $135 per person plus tax and gratuity.

Includes Complimentary Midnight Toast Reservations must be secured with a credit card

For reservations or additional information please phone 707-939-2407