New years champagne2016 New Year’s Eve Dinner Special with Wine and Cider Pairings:

Amuse-bouche:
Cucumber with house-cured salmon, parsley gastrique, caper mayonnaise and salmon roe
Cave de Bissey, cremant de Bourgogne Brut Rose NV
(Aligote, Pinot Noir & Gamay Burgundy, FR)

 

First Course:
French Deviled Egg with caviar on warm zucchini latke
Les Rochettes Tete de Cuve Sancerre (2015)
(Sauvignon Blanc; Loire Valley, FR)

 

Second Course:
Roasted sea bass with preserved lemon butter over wilted Swiss chard and lardons

 

Third course:
Crisp Duck Confit with pomegranate molasses and butternut squash risotto
Luca Laborde Double Select (2012)
(Syrah; Mendoza, AR)

 

Dessert:
Seasonal triptych of sticky English toffee pudding with caramel sauce and spiced pecans,
warm panettone cake with whipped cream and chocolate mousse with bittersweet chocolate cookie

Eric Bordelet, Poire Authentique (2015)
(Sparkling Cider;
Normandy, FR)

Reservations available for 4 – 8 p.m. Seating.  $74 per person plus tax and gratuity.  Full dinner menu also available.