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 BĂ©arnaise 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