New Year’s Eve 2009

We have some fantastic food on the menu!

Fresh salmon or fresh foie gras for appetizers, maybe with a chilled glass of Sauternes – the perfect pairing of buttery deliciousness and honeyed smoothness!

With a wonderfully bright blood orange and frisee salad.

And what better way to thumb your nose at a tough year that with the richness of a thick cut bone-in Ribeye steak?

Or an exquisitely tender lobster tail bathed in an unctuous Champagne and butter broth?

Cheese and fruit to round it all out, and of course a trio of spectacular desserts to set the celebratory mood!

Come by early for a nice dinner before hitting the clubs, or come by later and spend the evening with us!

Either way I think you’ll enjoy an evening that will start your New Year off in excellent form!


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    Sherry Chicken Liver Pâté with Espresso Gelee on Semolina Cracker, Blueberry Chutney

    Crushed Cucumbers with Sopressata Salami and Garlic Chili Oil Vinaigrette

    Grilled grass fed Flap Steak with fresh Figs and Danish Blue Cheese on Toasts

    Fresh Sweet Corn Pancakes, aged Humbolt Fog Goat Cheese, Radish Strawberry Cream

    Red Cabbage Salad with Sesame Anchovy Dressing and toasted Seaweeds, baby Candy Cane Beets

    Sous Vide Baby Octopus Shabu Shabu, Chili Ume sauce, Shrimp Dashi

    Charleston style chilled pickled Shrimp with sweet Maui Onions and Sriracha

    Handmade Tuscan Pici Pasta with roasted Chickpeas, Chorizo, Garlic and Breadcrumbs

    Duck Fat roasted Corn on Danish Blue Cheese Polenta 'Cob', Corn Silk Crisps

    Cayenne Grilled Baby Carrot Kofte, Carrot Caramel

    Grilled Peaches and Oyster Mushrooms in Fino Sherry with Almond Crema on Toasts

    Duck Confit and Apricot Ragù on Polenta, Parmesan, Lemon Gremolata

    Desserts - new this week!

    Caramelized grilled Summer Stone Fruits, Whipped Mascarpone Creme, Sorrel Sorbet

    Candied Caramel Rum Shell filled with Dark Chocolate Ganache, Rum Meringue