New Year's Eve 2019

New Year's Eve Dinner

Tuesday, Dec. 31

$130 per person with an optional wine pairing for an additional $70

Reservations required





First Course:

Shigoku Oysters served raw with finger lime and Champagne mignonette


Roasted Beet and Blood Orange Salad with za’atar yogurt, pomegranate, and pistachio


Seared La Belle Foie Gras with grape chutney, duck fat financiers, and duck cracklings

($10 supplement)


Potato Buckwheat Blini with clabber cream, chives and smoked Ikura caviar

(American White Sturgeon Caviar $20 supplement)


Second Course:

Burrata with arugula, frisée, truffle vinaigrette and olive oil croutons


Yellowtail Crudo with avocado, salsa negra, lime, and cilantro


Sunchoke Soup with Parmigiano crema and sunchoke chips

(add Alaskan Spot Prawns $10 supplement)


Third Course:

Tajarin Pasta with black truffle fonduta, grilled broccolini, and Parmigiano crisp 


Arctic Char and Dungeness Crab Risotto Nero with braised fennel and Meyer lemon


Wagyu Zabuton Steak with horseradish, gratin Dauphinoise, Brussels sprouts, and red wine sauce 

(add a slice of seared La Belle Foie Gras $10 supplement)



Meyer Lemon Parfait with kumquat vanilla bean preserve and Meyer lemon jus citrus lace cookie


Caramelized Quince Tarte Tatin with chai cremeux and cinnamon toast crunch


Theo Chocolate Torte with chocolate cookie crumble and mint mascarpone gelato


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