New Year’s Eve Tasting Menu

We did a special five course tasting menu for New Year’s Eve. It was our first time doing a tasting menu for service (other then private parties) and it went very well.


Our first course: a braised veal cheek ravioli with seared tuna, chanterelle and black trumpet mushrooms.


Second course: yellowtail king fish crudo style with pickled watermelon radish, sorrel and an almond cream.


Next course: seared Hudson Valley foie with caramelized white chocolate and blood orange.


And then good ol’ surf and turf: this was Painted Hills beef tenderloin with a Maine lobster tail, silky potatoes, roasted root veg, a beurre blanc and a veal jus.


Our final course was a chocolate napoleon with white and dark chocolate mousse.

Over all we were not as busy as I would have liked but I know the ones that did come in were extremely happy with the menu so it worked out well.

Hope everyone has a good new year!

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