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New Year's Eve

Aperitif

• Bay Scallop Ceviche

  with a blackened tomatillo-truffle sauce

1st Course

• Chilled Tomato Soup with Crawfish

  and osetra caviar

2nd Course

• Seared Moulard Duck Foie Gras

  with pickled rhubarb and a brioche French toast

3rd Course

• Curly Endive, Blood Orange, and Tangerine Salad

  with a citrus vinaigrette and peeky toe crab

4th Course

• Truffle Stuffed Quail

  with whipped yukon gold potatoes and pinot noir reduction

5th Course

• Prosciutto Wrapped Veal Tenderloin, Cipollini onions

  and goat cheese au gratin with fresh fig compote

6th Course

• Coconut Panna Cotta with Fresh Mango Sorbet

  and a passionfruit sauce