New Year's Eve 2016
Menu

Amuse Bouche

Bluefin Tuna Confit, olive purée, rice cracker

First Course
Maine Hiramasa, ruby grapefruit, pine nut-miso purée
***
Second Course
Duck Chorizo, raw and cooked brassicas, freekeh tabbouleh
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Third Course (Second Seating Only)
Chestnut Soup, foie gras, rutabaga, sherry, black truffle
or
Cotechino, mussels, cockles, gigante beans, macomber turnip, black
truffle
***
Fourth Course
Red Fife Wheat Berry Risotto, game bird sausage, pumpkin,
farm fresh egg
or
Lobster pasta, Peekytoe crab, Jerusalem artichoke, cultured butter
***
Entrees
Maine Lamb 2 Ways: roasted chop and crispy shoulder confit
burnt bread, pomegranate, charred red onion
or
Butter Poached Halibut, Riesling, caviar, creamy potato puree
Desserts
(info to come - our dessert elves are perfecting)