Fig Balsamic Drizzle. SNAKE RIVER CHARRED WAGYU BEEF. Maitake Mushroom, Mezza Mustard. White Asparagus, American Caviar.
NEW YEARS EVE 2015 Appetizer Course COLOSSAL SHRIMP COCK TAIL
SNAKE RIVER CHARRED WAGYU BEEF
Spicy Cocktail Sauce, Lemon Endive & Micro Green Salad
Maitake Mushroom, Mezza Mustard White Asparagus, American Caviar Balsamic Soy Glaze
SUPER LUMP CR AB CAKE MOSHULU KING CR AB ROLL
Charred Poblano & Mango Salsa Cilantro Cream & Red Pepper Jam
Tuna Tartar, Avocado, Cucumber Truffle King Crab, Spicy Sauce
PORCINI GNOCCHI MOL ASSES GL A ZED PORK BELLY
Port Cherries, Wild Mushrooms, Green Onion, Toasted Walnuts Grana Padano, Brown Butter
Thai Vegetable Salad Grilled Pineapple, Toasted Peanuts Chili Lime Vinaigrette
DUCK FOIE GR AS JAR HAWAIIAN AHI TUNA TARTARE
Forelle Pear, Toasted Brioche Candied Hazelnuts Fig Balsamic Drizzle
Sashimi Yellow Fin Tuna Wasabi Avocado, Crispy Shallots Citrus Soy Dressing
SOUP or Salad Course WILD MUSHROOM SOUP
LOBSTER BISQUE
Truffle Duck Confit Asparagus Tips, Boursin Cheese
Shrimp Salsa, Oven Dried Tomatoes Creme Fraiche
BABY ROMAINE SAL AD
MOSHULU STE AK HOUSE WEDGE
White Anchovy, Pine Nuts Avocado, Davina Tomatoes Grana Padano, Caesar Dressing
Bacon Croutons, Saga Blue Cucumber, Crispy Shallots
Entree Course SMOKED BLUE CHEESE CRUSTED SWORDFISH
DUET OF VE AL SIRLOIN & SE A SCALLOP
Potato Cake with Crab, Cippolini Onion, Asparagus, Bacon Oven Dried Tomato, Horseradish Cream
Parsnip Puree, Kabocha Squash, Brussels Sprouts Golden Raisins, Almonds, Sage Brown Butter
12HR BR AISED PRIME BEEF SHORT RIB WITH LOBSTER MEDALLIONS
PAN ROASTED STUFFED CHICKEN BRE AST
Ginger Sweet Potato, Caramelized Vidalia Onion Seared Shanghai Tips, Ginger Miso Jus
Prosciutto di Parma, Prima Donna Cheese Black Truffle & Mushroom Risotto, Natural Jus
8OZ CERTIFIED HEREFORD BEEF CENTER CUT FILET MIGNON
PAN SE ARED SCOT TISH SALMON
Elephant Garlic, Potato Puree, Asparagus Lemon Rosemary Olive Oil
Cauliflower Galette, Charred Multi Color Carrots Goat Cheese Curry Aioli Green Apple, Orange Ginger Reduction
Vegetarian Options are Available Upon Request
Dessert Course
DESSERT DUO CHOCOLATE OPERA CAKE & CAFE CREME BRULEE Valrhona Cremeux, Blood Orange, Fresh Raspberries
125. Per Person | Evening Seating 7:00-10:30 195. Per Person Prices do not include beverages, tax or gratuity. 20% Gratuity will be added for the Holiday.
Early Seating 3:30-6:45
EATING RAW OR UNDERCOOKED FISH, SHELLFISH, EGGS OR MEAT INCREASES THE RISK OF FOOD BORNE ILLNESSES. | EXECUTIVE CHEF, ANTHONY BONETT
