NYE menus with wine pairings!

The NYE 2009 menus!!!!! 6PM seating and 9PM seating. 
Call for reservations!
$60 pp, corkage $20, wine pairing $30, buy a bottle get one free corkage!.  Complimentary Sparkling to toast the new year!

Omnivore menu:
Amuse bouche surprise
     1st course: Raw Course; Oysters & mignonette, yellowtail tataki with basil chile oil & kumquats, lump crab with lemon gelee. Muscadet Sevre et Maine
     2nd course: Butter Poached Lobster, braised celery, saffron cream broth, chive garnish Qupe Bien Nacido Cuvee Chardonnay-Viogner
    3rd course: Mc Grath farms Gem Butter Lettuce, sage roasted almonds, red D'Anjou pears & gorgonzola vinaigrette.
Moscato Secco di Terracina
    4th course: Seared Duck Breast with hard cider-whole grain mustard reduction, with Duck liver pate campagnard on potato pancake, frisee nest with fried quail egg. Vaqueyras 2007 Pavane
     5th course: Lamb Loin Medallion with demi glace, gremolata, garlic puffs & cauliflower puree. Cesanese Corte alla Luna
Dessert: TBA Lafitte Teston Pacherenc du Vic Bilh Reve d'Automne

Vegetarian menu:
Amuse bouche surprise
      1st course: Truffle Cheese Galette with carmelized Cipolline onions, oven roasted San Marzano tomatoes, soft herb salad and aged balsamic. Malvasia Vino Spumante
     2nd course: Truffle Butter Sauteed Lobster Mushroom, shallot custard, porcini broth & microgreens. Qupe Bien Nacido Cuvee Chardonnay-Viogner
    3rd course: Mc Grath farms Gem Butter Lettuce, sage roasted almonds, red D'Anjou pears & gorgonzola vinaigrette.
Moscato Secco di Terracina
     4th course: Farro, Forbidden Rice & Chanterelle Mushroom cake with steamed cavolo nero & butternut squash sauce
Lambrusco Querciolo
     5th course: Crepe stuffed with apples, leeks served with beurre rouge & sauteed Bloomsdale spinach. Vaqueyras 2007 Pavane  
Dessert: TBA Lafitte Teston Pacherenc du Vic Bilh Reve d'Automne
    xo, The Park

NYE 2009 Menus!

The NYE 2009 menus!!!!! $60 pp, corkage $20, wine pairing $30, buy a bottle get one free corkage!.

Omnivore menu:
Amuse bouche surprise
     1st course: Raw Course; Oysters & mignonette, yellowtail tataki with basil chile oil & kumquats, lump crab with lemon gelee
     2nd course: Butter Poached Lobster, braised celery, saffron cream broth, chive garnish
    3rd course: Mc Grath farms Gem Butter Lettuce, sage roasted almonds, red D'Anjou pears & gorgonzola vinaigrette
    4th course: Seared Duck Breast with hard cider-whole grain mustard reduction, with Duck liver pate campagnard on potato pancake, frisee nest with fried quail egg.
     5th course: Lamb Loin Medallion with demi glace, gremolata, garlic puffs & cauliflower puree.
Dessert: TBA

Vegetarian menu:
Amuse bouche surprise
      1st course: Truffle Cheese Galette with carmelized Cipolline onions, oven roasted San Marzano tomatoes, soft herb salad and aged balsamic.
     2nd course: Truffle Butter Sauteed Lobster Mushroom, shallot custard, porcini broth & microgreens
    3rd course: Mc Grath farms Gem Butter Lettuce, sage roasted almonds, red D'Anjou pears & gorgonzola vinaigrette
     4th course: Farro, Forbidden Rice & Chanterelle Mushroom cake with steamed cavolo nero & butternut squash sauce
     5th course: Crepe stuffed with apples, leeks served with beurre rouge & sauteed Bloomsdale spinach.  
Dessert: TBA
    xo, The Park