New Year’s Eve
New Year’s Eve Menu 2016
Without wine $65
With wine $100
Royal red shrimp with lemon, butter, garlic, cracked black pepper, rosemary, shaved pecorino, grilled batard.
Wine Flight: King Estate Pinot Gris, Oregon
Honey roasted Brussels sprouts with toasted pecans, blue cheese, pancetta, lemon jus, and balsamic glacé.
Wine Flight: Kung Fu Girl Riesling, Washington
Smoked Kumato tomato soup with roasted sweet corn, lump crab, and basil.
Wine Flight: Cline Zinfandel, Contra Costa County
New Years soup with crowder peas, smoked Italian ham, chiffonade collard greens, and white cheddar cornbread croutons.
Wine Flight: Kendall Jackson Chardonnay, California
Winter salad with roasted tricolor carrots, chioggia beets, Easter egg radishes, arugula, spinach, raspberries, satsuma-champagne vinaigrette, toasted walnuts, goat cheese.
Wine Flight: Apothic Red Blend, California
Butter lettuce salad with a toasted pecan blue cheese dressing, craisins, applewood smoked bacon, cherries tomatoes, English cucumber, shaved red onion, and brioche croutons.
Wine Flight: Honig Sauvingnon Blanc, Nappa Valley
Pan seared Norwegian Halibut with fennel sweet pea risotto, chanterelle chasseur, black truffle caciotta al tartufo.
Wine flight: Maso Canali Pinot Grigio, Italy
Beef Tenderloin Filet with rosemary butter fingerling potatoes, grilled asparagus, and finished with demi glace.
Wine Flight: Merryvale Starmont, Nappa Valley
Warm Brie cheese cake with toasted pecans, black berry compote, honey.
Wine Flight: Meomi Pinot Noir, Santa Barbara
Dark chocolate mint creme brûlée.
Wine Flight: Bouvet Brut, France