New Year’s Eve

Cauliflower panna cotta
pickled chanterelle, root soffritto

l’escale Rosé Brut, Baron Albert, Champagne, France, NV

Kumamoto (2), Belon (1), Silver bells (2)
Champagne vinegar mignonette

Or

Arctic char tartare, ossetra caviar
parsley coulis, micro greens

Or

Ricotta gnocchi Forestier
foraged mushroom, watercress puree, sage cream

Chateauneuf de Pape Blanc, E.Guigal, 2017

Maine lobster gratinée
sunchoke, wilted spinach, lobster demi, Champagne sabayon

Or

White asparagus Maltaise
green asparagus mousseline, citrus Hollandaise, ossetra caviar

Meursault, “Le Limozin”, Xavier Monnot, 2019

Périgord truffle salad
Périgord truffles, mache, frisee, hazelnut, sherry vinaigrette

Or

Foie gras ravioli & Périgord truffle
winter brunoise, savoy, cipollini bouillon

Barolo, “Di La Morra”, Marcarini, 2016

Dover sole & Maryland crab Paupiette
mussels, young leek, Bouillabaisse sauce

Or

Crispy duck breast
roasted quince, whipped rutabaga, huckleberry agrodolce

Or

Prime filet mignon Rossini
Celeriac-creamed kale, foie gras, sauce Perigourdine

Margaux, Brio de Cantenac Brown, 2016

New Year Eve Grand dessert finale

Billecart-Salmon, Brut Nature    NV

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