Monday, December 31, 6pm - 2am
An Elegant Dinner with...
Strolling Violin Duet
Davis & Diane Barnett, 8:30pm - 12am
Sing-Along Piano in the Piano Parlor 9pm - 2am
Dancing to Oldies midnight to 2am
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- Starters –
Branch Creek Farms Greens and Herb Salad
Line Caught Ahi Tuna Tartar with Scallion Flower
ginger lemongrass, sea salt, yuzo juice, cooked quail egg
Pan Fried East Coast Oyster with American Sturgeon Caviar
baked baccala, homemade bread sticks, frisee, radicchio, Pedro Ximenez sherry sauce
Roasted Organic Pear with a Local Beet and Goat Cheese Napoleon
tender baby greens with toasted pine nuts, mulled red wine gastrique
Duck Trap’s Wild Caught Nova Smoked Salmon Rillettes with Apple-Potato Latke
butternut squash relish, radishes, farm greens, dill mouse
Housemade Potato Gnocchi ala Carbanara
Niman Ranch guanciale, farm cream, Reggiano cheese and soft poached hen egg
Baked Local Organic Roasted Cornmeal Polenta with Olley Valley Mushroom Ragu
Joe and Angela’s shitake and oyster mushrooms with a Taleggio fondue
Truffled New England Clam “Chowda” with bacon, new potatoes and parsley
- Entrées -
Braised Pennsylvania Lamb Shank form Jamison Farms ala Milanese
saffron risotto, braised black Italian kale and orange gremolata
Rosemary Grilled Niman Ranch Tenderloin of Beef with Bordeaux Butter
truffle-studded potato puree, wilted spinach, crispy fried onions
Pan Crisped Pekin Duck Breast with a Fig and Carabeles Sauce
confit-mushroom-turnip pie and orange glazed carrots
Breast of Local Pheasant with Roasted Organic Heirloom Apple
walnut scented celery root-parsnip puree, pulled leg sautéed with Brussels sprouts
Pan Roasted Wild Caught Alaskan Salmon from Rose Fisheries with Chickpea Fondue
smokey roasted tomato broth with clams and octopus, braised fennel
Caramelized Diver Scallops with Pumpkin and Kale Studded Fregola Sarda
vanilla-brown butter emulsion, haricots verts with toasted pepitas
Marsala Braised Local Wild Mushrooms and Leeks over Creamy Radicchio Risotto
sautéed local Swiss chard, roasted butternut squash, shaved Romano cheese.
- Dessert -
Apple Dumpling baked in puff pastry, candy walnut filling, eggnog ice cream
Chiapas Coffee Crème Brulee with chocolate straws and Mexican cinnamon froth
Cranberries Jubilee with French vanilla ice cream and pistachio wafers
Poached Pears with chocolate sauce and chili sabayon
Chocolate Torte with passion fruit sorbet and mint syrup
Lemon-Thyme Profiteroles with grapefruit mousse and blood orange sauce
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$60 per person plus tax and gratuity for late seating (after 8:30pm).
A la carte early seating (6pm - 7:45pm).
Reservations required. 215-386-9224
New Year’s Eve 2007