Let’s Celebrate New Year’s Eve Together. Ring in the New Year with our Grand Tasting Menu, a 5-course dining experience featuring our farm-to-table seasonal fare.
New Year’s Eve Grand Tasting Menu | $145 p
Add-ons:
mixed beverage $45 p
non-alcoholic $35 p
mixed beverage option featured
Amuse Bouche
Olive oil confit daikon, lemon, almond butter, pomegranate
First Course
Seared Hamachi | nichols farm pears, shirodashi, dijon, gochujang, blush onions, fried cannellini beans, caviar
Cava Brut, Blanchard Perez, Spain, NV
Second Course
Gem Salad | chewy beets, smoked trout roe, apple-onion jam, horseradish-buttermilk vinaigrette, hidden springs feta, sourdough crisp
Greenhouse – citrus peel-infused vodka, cucumber agave, falernum, lemon
Third Course
Short Rib Tagliatelle | short rib ragu, tomato, pecorino, chili breadcrumb
Bell’s Amber Ale, Kalamazoo, Michigan
Fourth Course | Choice Of
Branzino | calamari, prawns, coconut milk, peppers, potatoes, aioli
Albariño, La Val, Rias Baixas, Spain, 2022
Filet au Poivre | black pepper beef jus, black truffle, hen-of-the-woods mushrooms, pomme purée
Barbera, Michele Chiarlo Le Orme, Asti, Italy, 2020
Fifth Course | Choice Of
Smoked Chocolate and Chestnut Profiterole | chestnut & lapsang souchong ice cream, smoked chocolate, cocoa crunchy choux & yuzu
LBV Port, Smith Woodhouse, Douro, Portugal, 2009
Pear & Bergamot Cheesecake | cream cheese mousse, earl grey poached pear compote, bergamot gel & buckwheat pancake
Sauternes, Chateau Roumieu, Bordeaux, France, 2020
New Year’s Eve Vegan Grand Tasting Menu | $95 p
Add-ons:
mixed beverage $45 p
non-alcoholic $35 p
non-alcoholic option featured
Amuse Bouche
olive oil confit daikon, lemon, almond butter, pomegranate\
First Course
Shaved Brussels Sprouts | nichols farm apples, hazelnuts, lentils, chestnut purée, urfa biber vinaigrette
Cava Brut, Blanchard Perez, Spain, NV
Second Course
Roasted Cauliflower | sourdough sikil pak, spiced chili oil, corn chow chow, persimmon, pepitas
Spice Rack – house-spiced rye whiskey, chai demerara, allspice liqueur, bitters
Third Course
Bucatini | pistachio pesto, roasted squash, pickled mushrooms, oven-roasted tomatoes
Bell’s Amber Ale, Kalamazoo, Michigan
Fourth Course | Choice Of
“Chicken Fried” Lion’s Mane Mushrooms | black truffle, butternut squash grits, hominy, collard greens, burnt onion gravy
Barbera, Michele Chiarlo Le Orme, Asti, Italy, 2020
Eggplant Katsu | miso glaze, grilled chicories, nichols farm apples, hazelnut aillade, fermented black beans
Chardonnay, Delta, California, 2022
Fifth Course | Choice Of
Seasonal Duo of Sorbets | green apple-shiso sorbet, roasted apple-champagne sorbet, apple coulis
Sauternes, Chateau Roumieu, Bordeaux, France, 2020
Roasted Banana Turtle Brownie | banana ice cream, miso caramel & hot fudge, dried thai bananas, salted caramelized pecans
LBV Port, Smith Woodhouse, Douro, Portugal, 2009