New Years Menu Posted November 26, 2012

Off

~ First Course ~

Connecticut Oysters with Champagne Mignonette

and Caviar with Toasted Brioche

or

Lobster Bisque with Cognac and Fresh Thyme

~ Second Course ~

Ginger & Sesame Seared Tuna with Cucumber and Bok Choy Salad

or

Seared Foie Gras

with Cherry Chutney and Puff Pastry

~ Intermezzo ~

Blood Orange and Raspberry Sorbet

~ Third Course ~

Filet Mignon with Béarnaise Sauce

and French Beans

or

Pan Roasted Sea Bass

with Sweet Parsnips, Spinach and Saffron Sauce

or

Pistachio Encrusted Rack of Lamb

With Potato Leek Gratin and Ginger – Rosemary Sauce

~ Fourth Course ~

Mixed Baby Greens, Pecans, Pecorino Romano Crisps,

with Tarragon and Sherry Vinaigrette

~ Fifth Course ~

Paris Chocolate Torte with Sweet Cream

Assortment of Cookies

5:30 and 6:00 p.m., $95 per person plus beverage, tax and 20% service charge added

8:30 p.m. and 9:00 p.m. $150 per person plus beverage, tax and 20% service charge added

Chef Kristofer Rowe