new years eve 2015 - Moshulu

Fig Balsamic Drizzle. SNAKE RIVER CHARRED WAGYU BEEF. Maitake Mushroom, Mezza Mustard. White Asparagus, American Caviar. Balsamic Soy Glaze.
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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