New Year's Eve 2018


Join us for a 5 course tasting menu crafted by Executive Chef Cory Lemieux that promises to be spectacular.   Our first seating is at 5pm and last seating is at 10:30pm.  Live music will begin at 10pm with a champagne toast at midnight.

Reservations are required for this special tasting menu.

Amuse Bouche

Beet and Goat Cheese Stack, Balsamic Gel, Hazelnut


Old World Crab Bisque, Celery Leaf, Crab Puff

Foie Gras Panna Cotta, Pickled Quince, Fig Pearls, Salted Peanuts, Brioche

Hawaiian Bigeye Tuna Poke, Crispy Sushi Rice, Tobikko, Serrano, Tamarind Glaze, Yuzu Ice

Warm Pressed Ricotta, Rapini, Baby Artichoke, Sunflower Seed, Preserved Lemon


Rose Water Explosion

Main Course

28 Day Dry-Aged Ribeye, Truffle-Potato Gratin, Shropshire Bleu, Local Mushrooms, Sherry Jus

Pan-Seared Butterfish, Lobster Dumpling, Edamame, Lotus, Miso Broth

Roasted Pheasant, Celery Root Agnolotti, Maitake, Brown Butter Foam

Kauai Prawns, Littlenecks, Smoked Tomato, Olives, Nduja, Baby Fennel


“Chocolate Gold Rush”, Sponge Cake, Soil, Silver & Gold

“Strawberries & Champagne”, Cotton Candy, Zabaglione, Pop Rocks

“Cookies & Cream”, French Macarones, Sweet Cream Panna Cotta


$25 wine pairing upcharge