New Year's Eve

New Year’s Eve
Tasting Menu
2009

1st Course

Crostini with Chicken Liver Puree
Spiced Oil Cured Olives
Taleggio & Black truffle Frittata

2nd Course

Pasta e Fagioli, Red & White Beans, gigli pasta, pancetta, braised pork cheeks, pecorino romano
Romaine Hearts, roasted tomato, pecorino romano, lemon-anchovy dressing
Mixed Baby Greens, dried figs, roasted soy nuts, honey balsamic-vinaigrette
(Choice of one)

3rd Course

Papardelle Pasta, braised oxtail ragu, pecorino romano
Gnocchi di Patane, roasted chestnuts, Brussels sprouts, sage cream
(Choice of one)

4th Course

Roasted Sea Bass
Brussels sprouts, shallot, pancetta, wild mushrooms, balsamic & red wine sauce

Seared Duck Breast
Potato & parsnip puree, wild mushrooms, duck prosciutto, cherry & apricot mostarda

Pan Seared New York Strip Steak
Rosemary fingerling potatoes, wild mushrooms, ciopollini, olive oil, lemon

Grilled Langostino
Wild mushrooms, Romanesco cauliflower, meyer lemon conserva

Roasted Frenched Chicken Breast
Rosemary fingerling potatoes, escarole, black truffle, white wine herb jus

Petite filet & Crab Cake Combination
Potato & parsnip puree, Brussels sprouts, roasted garlic aïoli
(Choice of one)

5th Course

Dessert


Executive Chef
Anthony Boccella

Autumn/Winter Menu