View/Print PDF
New Year's Eve 2021
TO START
| Carrot Soup | Coconut, Lime, Ginger |
|---|---|
| Oyster | Green Tomato Mignonette, Radish, Sorrel |
| Polenta | Parmegianno-Reggiano, Truffle, Chives |
CAVIAR SERVICE
| Kaluga Caviar (additional $71) | 28 Grams, Radish, Butter, Tarragon, Crisps |
|---|
FIRST CHOICE OF
| Farm Salad | Lettuces, Market Vegetables, Labne, Cumin, Cilantro, Parmigiano-Reggiano |
|---|---|
| Yellowfin Tuna Crudo | Mango, Avocado, Daikon, Passionfruit, Cucumber, Habanero |
| Crispy Octopus | Shishito, Almond, Polenta, Sprouting Cauliflower, Meyer Lemon Gastrique |
| Cavatelli | Poblano Mascarpone, Squash, Corn Espuma, Ramps, Pepita Breadcrumbs |
MAIN CHOICE OF
| Romanesco | Harissa, Macadamia, Raisin Purée, Cara Cara, Pickled Cauliflower, Mint |
|---|---|
| Striped Bass | Shelling Beans, Fennel, Heirloom Tomato, Roasted Red Pepper, Basil |
| Young Chicken | Maitake Mushroom, Baby Corn, Peach, Cornbread Crumble, Chervil |
| Grilled Ribeye | Charred Broccolini, Crispy Shallot, Date Purée, Jus |
DESSERT CHOICE OF
| Toasted Coconut | Tapioca Pudding, Banana Brûlée, Ginger Cocoa Nib Dentelle |
|---|---|
| Yuzu Semifredo | Sheep’s Milk Frozen Yogurt, Pear, Walnut Crumble, Meringue |
MIGNARDISE
| Pate de Fruit | Champagne |
|---|---|
| Madeleine | Meyer Lemon |
Pricing Information
| Four-Course | 225 | Executive Chef | Javier Lopez |
| Wine Pairings | 85 | Chef de Cuisine | Miguel Gonzalez |
| N Y E | 2 0 2 1 | Pastry Chef | Filiberto Flores |
***MENU ITEMS SUBJECT TO CHANGE***
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. 18% Service Charge added to all checks and paid out to all hourly employees - Any additional tip would be shared by your service team. If your service experience does not merit the Service Charge, our Management would be pleased to remove it from your check.