New Year’s Eve Menu

Six Beausoleil Oysters  shallot mignonette, 20 spot hot   18

Bread and Housemade Butter  crunchy veggies, maldon sea salt   3

½ oz or 1 oz Sturgeon Caviar   blini, traditional accoutrement   75/150

Kampachi Crudo   japanese wasabi, cucumber, shiso   16

Dungeness Crab Toast   pain de mie, tarragon, and hollandaise   15

Parsnip Soup   black truffles, brioche croutons, olive oil   12

Chilled Lobster Salad    leeks vinaigrette, avocado, arugula   28

Baked Artichoke Cannelloni    gruyère, black truffle, chervil   22

Braised Kobe Beef    pommes purée, baby carrots, bone marrow   25

Our menu tonight was designed to accompany Champagne and fun!

Other bottle suggestions for tonight’s menu:
Bertrand Darviot Meursault Premier Cru, Burgundy 2002
Yves Cuilleron Marsanne, Rhône, 2010
Alfred Merkelbach Riesling Spatlese, Mosel, 2006
Roagna “La Pira” Barolo, Piedmont 2007



Cheese Plate   20

san andreas.  Bellwether Farms
California, raw sheep

terra.  Redwood Hill Farm
California, goat

triple cream brie. Pierre Robert
France, cow

 

Dessert   7 each

chocolate caramel parfait      
whipped cream, black walnuts

buttermilk panna cotta                       
vanilla, citrus, mint