NYE MENU

FIRST COURSE - Choice of One

WAGYU BEEF TARTARE
Raw Wagyu Beef, Shallots, Grain Mustard, Quail Egg, Housemade Kennebec Chips & Pickles, Truffle Aioli

BLACK TRUFFLE CHEESE SOUFFLE
Field Mushrooms, Pecorino Cream, Micro Greens 

LOBSTER CAKE
Piquillo Pepper Puree, Basil Aioli, Sweet Corn and Bell Pepper Relish, Fresh Avocado, Micro Basil 

ZUPPA DI INVERNALE
Roasted Winter Squash and Fuyu Persimmon Soup, Pumpkin Seed Oil, Micro Fennel


SECOND COURSE - Choice of One

ZUPPA DEL GIORNO 
Lobster Bisque, Parmigiana Crisp, Chive Oil

APPLE & POMEGRANATE SALAD
Baby Gem Lettuce, Treviso, Sliced Apples, Pomegranates, Toasted Walnuts, Gorgonzola Crumbles, White Balsamic Dijon Vinaigrette


THIRD COURSE - Choice of One

CAMPANELLE
Trumpet Pasta, Wild Boar Ragu, Grana Padano

RICOTTA GNOCCHI
Ricotta Dumpling Pasta, Brown Butter Sage Sauce, Pecorino Pangrattato

 

FOURTH COURSE - Choice of One

TRUFFLE MUSHROOM LASAGNA
Fresh Pasta Sheets, Shaved Black Truffle, Sautéed Shiitake, Cremini, and Oyster Mushrooms, Sliced Potatoes, Fontina Cheese, Truffle Bechamel, Chives 125

FILETTO DI MANZO
Grilled Nebraska Farms Filet Mignon, Bordelaise Sauce, Scalloped Potatoes, Grilled Asparagus 145  
Add Petite Lobster Tail for 30  

CHILEAN SEA BASS
Pan-Seared, Roasted Tomatoes, Seared Artichoke Hearts, Charred Green Onion Pistachio Pesto, Braised Black Beluga Lentils 150

STUFATO DI PESCATORE
Petite Lobster Tail, Mexican Blue Shrimp, Jumbo Sea Scallops, King Crab Leg, Manila Clams, Spanish Octopus, Fennel-Tomato Brodo, Grilled Ciabatta 135


FIFTH COURSE - Dessert Trio

PANNA COTTA
Vanilla Bean Cooked Cream, Blood Orange Compote, Toasted Sliced Almonds            

POACHED PEAR
Poached Bosc Pear, Barolo Red Wine Sauce, Chantilly Creme

Olive Oil Cake
Dark Chocolate Gelato, Chocolate Pieces, Caramel Drizzle


For This Evening’s Menu We Politely Decline Any Culinary Changes, Thank You!

*22% Gratuity and Applicable Sales Tax Will be Automatically Added on to your Bill for Tonight’s Menu.