NEW YEARS MENU
- 1st COURSE -
Fois Gras Empenada with Black Mission Fig and Port Reduction
- or -
Dungeness Crab Cake with Meyer Lemon Aioli, Grilled Hedge Hog Mushrooms and Arugula Oil
- 2nd COURSE -
Arugula Salad with Golden Raisins, Toasted Pine Nuts, Blood Orange, Roasted Golden Beets and Cava Vinaigrette
- or -
Pomegranate and Valdeon Salad with Butter Lettuce, Bacon Lardon, Fresh Basil, Pomegranate and Sherry Vinaigrette
- 3rd COURSE -
Smoked Pork Belly Conserva with Corona Bean and Bacon, Roasted Baby Carrots, Herb Butter
- or -
Butter Poached Lobster Tail with Lemon Couscous Risotto, Basil Oil, and Pickled Tomato
- or -
Whole Roasted New York Strip Loin Rubbed in Porcini and Sage and Carved to Order, Brown Butter and Herb Fried Yukon Potato, Valdeon and Spinach Cream
- or-
Cantabrian Lamb Stew- Slow Roasted Lamb Shank, Moroccan Lamb Meatballs, Morcilla, Piquillo and Christmas Lima Bean
- 4th COURSE -
Raspberry Dusted Beignet with Chocolate and Cara Cara Orange Ice Cream and Pistachio Tuille
- or -
Clear Creek Brandy Pear Gazpacho, Tangerine Crema, Pear Chip and Fresh Berries
Please click here to download our latest menu update.
