new years eve menu

Chef-Propriétaire Erik James Erlichson

Tuesday, December 31

Small Plates / Appetizers

LOBSTER BISQUE

olive oil, celery, onion, garlic, red pepper, natural stock, light cream and cognac with lobster salad crouton

ORGANIC MESCLUN GREENS

cranberry vinaigrette, pear and Gorgonzola Dolce

Wild Cod Brandade

over shrimp velouté

ESCARGOTS À LA BOURGUIGNONNE

classic parsley and garlic butter with pastis

Parmesan Risotto Croquettes

served with Provençale sauce

Le Paté de Campagne

traditional condiments, baguette toasts

Chef’s Terrine of Hudson Valley Foie Gras

Hudson Valley foie, toasted brioche, house chutney, onion confit & greens

Sides

FRENCH FRIES

with ketchup and/or fire-roasted jalapeño aioli (additional charge for black truffle aioli) VE without aioli

RATATOUILLE

the classic Provençale vegetable ragout VE

ROASTED SEASONAL VEGETABLES

butternut squash, sweet potato, turnip, parsnip, carrot, onion VE

SAUTÉED SPINACH

olive oil, garlic, salt, crushed red pepper VE

Main Courses

Twisted Pasta with wild mushroom sauce

MOULES MARINIERES/FRITES

Mussels simmered in Chablis white wine with butter, parsley & thyme

GRILLED ORGANIC SALMON

with parsnip purée, parsnip crisps and pomegranate vinaigrette

MAINE LOBSTER IN CHAMPAGNE SAUCE

over gluten-free angel hair pasta

AMISH CHICKEN CORDON BLEU

au gratin dauphinois of potatoes

MALLARD DUCK CONFIT

served with bacon/apple-braised cabbage and cider glaze (please allow minimum of 20-25 minutes)

PRIME RIB OF GRASS-FED BEEF served approximately medium-rare only

served with mashed potatoes, haricots verts, Madeira wine jus

DESSERTS

Classic Crème Brûlée

made with real cream, eggs, raw sugar and vanilla bean OVO

DARK CHOCOLATE MOUSSE

made with Belgian dark chocolate, eggs, cream OVO

Red Wine-Poached Pear Tart

served with crème anglaise G

GELATO OR SORBET

by Gelatissimo made without preservatives or stabilizers
Gelatos (V): vanilla bean, amarena cherry, dulce de leche, espresso & Sorbet (VE): pear

CHEESEPLATE

French Brie, Port Salut, Chèvre, Italian Gorgonzola Dolce, Austrian Gruyère

served with baguette toasts, eggplant chutney and burgundy onion confit

WINE SPECIALS

Rousette de Savoie Altesse

2018

Coeur de Terre Pinot Noir

2021, Oregon

Essentielle Côtes du Rhone

2022

Gilles Coperet Cru du Beaujolais

2019

HOLIDAY PARTY MENUS

VE vegan • V vegetarian
LV lacto-vegetarian (vegetarian eating dairy)
OVO lacto-ovo-vegetarian (vegetarian also eating eggs)
PES pescatarian (vegetarian eating seafood)
GFP gluten-free possible when ordered without bread
G prepared with ingredients containing gluten

new years eve menu

Chef-Propriétaire Erik James Erlichson

LUNCH

bruNCH

DINNER