New Year’s Eve 2018

New Year’s Eve

Monday, December 31, 2018

Chef’s Three Course Menu

Oyster Rockefeller

Lobster Chestnut Bisque
fire roasted chestnuts / Madiera wine / buttered claw

Or

Dungeness Crab Cake
fennel / arugala / roasted red pepper vinaigrette
Pine Ridge Chenin Blanc + Voigner “white blend” Napa Valley

Or       

New England Clam Chowder 
smoked bacon / leeks / manila clams
Pine Ridge Chenin Blanc + Voigner “white blend” Napa Valley

Beef Wellington
hand cut filet of beef / duxelle / peppercorn sauce / roasted fingerlings / winter vegetables
Pine Ridge Cabernet Sauvignon Napa Valley

Or

Moonraker Surf & Turf
garlic studded Maine lobster tail / petite wellignton / duxelle / peppercorn sauce / twice baked fingerlings / winter vegetables
Emmolo Merlot Napa Valley

Or

Twine Maine Lobster Tails
garlic studded twine Maine lobster tails / drawn butter / winter vegetables / twice baked fingerlings
Stags Leap Winery Chardonnay Napa Valley

Chocolate “Nutella” Panna Cotta
Amaratto cherries / crushed hazelnuts / whipped cream
Dow’s Fine Ruby Port

Or

Tiramisu Trifle
italian espresso soaked lady fingers / kalua / mascarpone cream
Dow’s Fine Ruby Port/em>

No Substitutions Please

Vegetarian Menu Available Upon Request

6pm – 10pm – $95 per person / optional wine paring $35 per person            
(Not including tax, additional beverages or gratuity)

stay and ring in the New Year with us! guests that stay with us until midnight get complimentary party favors and a glass of sparkling wine!

please note that happy hour is not offered on this day

credit cards are required for all reservations / 24 hour cancellation notice or $100 cancellation fee charged to card

Executive Chef: Jason Yeafoli / Wine Director: Tony Rodriguez / Restaurant Manager: Tatiana Shands-Ballas