2018 New Year’s Eve Gala



Caviar Pate a Choux Canape: Pate a choux pastry fill with a crème and red onion crème patisserie, and topped with tender caviar.

Wine Paring:  Taittinger Reims 2016 Brut Champagne



Mushroom Mille-Feuille: Buttery puff pastry layered with thinly sliced and grilled mushrooms, a creamy goat cheese mousse, and sun-dried tomatoes. Finished with a cream spinach coulis and toasted pine-nuts.

Wine Paring: TBD 



Ginger Miso & Shrimp: A rich miso broth slowly simmered with fresh ginger, thinly sliced green onion, fresh cilantro and lime. Topped with grilled Patagonian pink shrimp.

Wine Paring: Saki



Grilled Pear with Stilton: Crisp butter lettuce tossed with a light honey Dijon vinaigrette, and topped with pomegranate seeds, grilled pears and Stilton bleu cheese crumbles.

Wine Paring: TBD



 Lunetta Prosecco with candied hibiscus flowers




Filet Mignon: Prosciutto di Parma wrapped filet mignon, cooked to order, finished with a porcini mushroom and red peppercorn Bordeaux sauce, and a Stilton compound butter. Served with parmesan potato and leek terrine.

Wine Pairing: Earthquake 2014 Cabernet Sauvignon, Lodi Appellation California 


Duck Confit & Foie Gras en Croute:  Tender tuck breast cooked confit style, grilled and set atop a butter orange and chive scone, topped with grilled foie gras, and finished with a ruby port and roasted fig sauce. Served with parmesan potato and leek terrine.

Wine Paring: Spy valley Pinot Noir


Coquilles St. Jacques Bistro Style:  Fresh Sea scallops pan seared in butter, and served over an aromatic cream sauce of sautéed shallots, mushrooms and white wine. Scallops are then topped with grilled arugula and Gruyere cheese crisps. Served with parmesan potato and leek terrine.

Wine Paring: TBD 



Hazelnut Dacquoise: Layers of toasted hazelnut Italian meringue, and vanilla custard. Topped with chocolate ganache rosettes, and candied hazelnuts.

Wine Paring:  TBD



Espresso Petite Gateau

Wine Paring: 20 year Taylor Tawny Port


$90 per person

$35 additional for wine pairing

Prepared by Executive Sommelier Christina Pedersen 


    Pianist Mark Johnson will be performing for the evening.


Please call for reservations!



20% Gratuity will be added to parties of 6 or more. Thank you.