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
