New Year’s Eve 2019

5:30pm - 1:00am

Last seating 10:30pm

First course:

Foie gras confit•Dry Fruit Chutney•Toasted Brioche

Veal tartare•Sturgeon caviar•Brown Butter Mayonnaise

Truffle salade• Finger Roasted Potatoes• Lamb lettuce (vegetarian)

Second course:

Sea Bass•Civet sauce•Brussel sprouts

Pappardelle• Sage Butter • Ricotta • Black Truffle (vegetarian option)

Risotto•Parmesan• Grilled Scallops• Black Truffle

Third course:

Roasted Venison• Cranberries• Civet on Toast• Celeriac 

Amish Poularde• Christmas Bread Pudding• Arbois sauce• Black Truffle

Roasted Roots• Aged Balsamic • Persillade• Black Truffle (vegetarian option)

Fourth course:

Champagne Sabayon• Raspberry Marmelade

Warm Chocolate Tart •Vanilla Ice Cream• Gold Leaves

Steam cake• Almond Cream• Black Truffle

Executive Chef Raphaël François

$85 per person, includes complementary glass of bubbles

$115 with wine pairing

$135 with premium wine pairing

price does not include tax and gratuity, menu subject to changes