December 01, 2025, at 06:50 PM by 74.192.204.163 -

Changed lines 1-2 from:

New Year’s Eve 2024
Tuesday, December 31st \\

to:

New Year’s Eve 2025
Wednesday, December 31st \\

Changed line 4 from:

Reservations Only - Credit Card Required

to:

Reservations Only - Credit Card Required

Changed lines 13-14 from:

premier plat

to:

1st Course

Changed lines 16-17 from:

with shaved fresh
Perigord Winter Black Truffle

to:

^{fresh Perigord black winter truffle} \\

Changed lines 23-25 from:

Cold Smoked Salmon
^{pomme galette, crème fraîche}
^{Royal Siberian Ossetra caviar} \\

to:

Fresh Braised Artichoke Heart with
Wild Louisiana Jumbo Lump Crabmeat
^{sauté spinach, Hollandaise sauce} \\

Changed lines 27-35 from:

Braised Fresh Artichoke filled with
Fresh Louisiana Jumbo Lump Crabmeat
^{sauté spinach, hollandaise, lemon}

deuxième plat

Pan Roasted Wild Atlantic Halibut
^{black truffle mashed potato,}
^{vegetable noodles, lemon-thyme cream} \\

to:

Beef Tenderloin & Dried Blueberry Ravioli
^{black truffle cream sauce} \\

Changed lines 30-34 from:

Pan Seared Filet
of USDA Prime Tenderloin
^{beef & dried strawberry mezzaluna ravioli}
^{asparagus, natural jus}
^{shaved black truffle} \\

to:

Traditional Steak Tartare
^{red onion, capers, cornichon, Dijon mustard}
^{raw egg yolk, extra virgin olive oil, parsley}
^{house-made potato chips with white truffle oil}
^{Parmigiano Reggiano}

2nd Course

Roasted Rack of Domestic Lamb
^{caramelized onion mashed potatoes}
^{with white truffle oil, natural jus} \\

Changed lines 42-45 from:

Pan Seared Natural Sea Scallops
^{over eggplant mousseline}
^{pan fried zucchini, gratin au salsifis}
^{25 year Balsamic vinegar} \\

to:

Filet of USDA Prime Tenderloin
^{roasted truffle potatoes, Portobello mushroom}
^{carrot fondante, sauce au poivre} \\

Changed lines 46-50 from:

Roasted Venison Tenderloin
^{Forbidden rice, celery root}
^{white port & sour cherries}

to:

Pan Sauté Wild Gulf Red Snapper
& Wild Jumbo Gulf Shrimp
^{house-made Tagliatelle pasta}
^{asparagus, lemon cream sauce}
᠃ ᠅᠃
Pan Seared Natural Sea Scallop in the Shell
^{25 year aged Balsamic vinegar}
^{julienne vegetables}

3rd Course

Changed line 59 from:

Blood Orange Gelato

to:

Key Lime Curd with Crème Chantilly

Added lines 62-64:

^{Marzipan Chocolate Truffle}

December 24, 2024, at 02:25 PM by 74.192.204.36 -

Changed lines 38-39 from:

Pan Seared Center Cut
Filet of USDA Prime Tenderloin

to:

Pan Seared Filet
of USDA Prime Tenderloin

December 23, 2024, at 02:14 PM by 74.192.204.36 -

Changed line 26 from:

^{Bemka Royal Siberian Ossetra caviar} \\

to:

^{Royal Siberian Ossetra caviar} \\

December 21, 2024, at 09:28 PM by 74.192.204.36 -

Changed line 1 from:

New Year's Eve 2024 \\

to:

New Year’s Eve 2024 \\

Changed lines 12-19 from:

Menu for 2024 is pending, below is last year's menu

1st Course

Maine Lobster Tail
^{with root vegetables in puff pastry}
^{lobster sauce} \\

to:

premier plat

Morel Mushroom Risotto
with shaved fresh
Perigord Winter Black Truffle
^{Parmigiana Reggiano} \\

Changed lines 24-26 from:

Veal & Dried Blueberry Tortellini
^{beef jus, Parmigiana Reggiano}
^{white truffle oil} \\

to:

Cold Smoked Salmon
^{pomme galette, crème fraîche}
^{Bemka Royal Siberian Ossetra caviar} \\

Changed lines 28-33 from:

Chilled Louisiana Jumbo Lump Crabmeat
^{cucumber, tomato, herb cracker}
^{créole rémoulade}

2nd Course

to:

Braised Fresh Artichoke filled with
Fresh Louisiana Jumbo Lump Crabmeat
^{sauté spinach, hollandaise, lemon}

deuxième plat

Pan Roasted Wild Atlantic Halibut
^{black truffle mashed potato,}
^{vegetable noodles, lemon-thyme cream}
᠃ ᠅᠃
Pan Seared Center Cut

Changed lines 40-41 from:

^{carrrot, asparagus, Parisienne potato}
^{Bordelaise sauce} \\

to:

^{beef & dried strawberry mezzaluna ravioli}
^{asparagus, natural jus}
^{shaved black truffle} \\

Changed lines 44-47 from:

Pan Sauté Wild Gulf Red Snapper
& Wild Jumbo Gulf Shrimp
^{Soubise mashed potatoes}
^{asparagus, hollandaise} \\

to:

Pan Seared Natural Sea Scallops
^{over eggplant mousseline}
^{pan fried zucchini, gratin au salsifis}
^{25 year Balsamic vinegar} \\

Changed lines 49-54 from:

Veal Tender Pailliard
^{stuffed with Buffalo mozzarella & Parmigiana Reggiano}
^{porcini mushroom risotto, cream sauce}

3rd Course

to:

Roasted Venison Tenderloin
^{Forbidden rice, celery root}
^{white port & sour cherries}

Changed lines 56-61 from:

Vanilla Petite Pot de Crème
Petite Pear-Almond Tart

^{Marzipan Chocolate Truffle}

to:

Blood Orange Gelato
Pear-Almond Tart

December 11, 2024, at 05:12 PM by 74.192.204.36 -

Changed lines 1-2 from:

Christmas Eve 2024
Tuesday, December 24th \\

to:

New Year's Eve 2024
Tuesday, December 31st \\

Changed line 6 from:

$165. per person \\

to:

$155. per person \\

December 11, 2024, at 05:11 PM by 74.192.204.36 -

Changed line 6 from:

$155. per person \\

to:

$165. per person \\

December 11, 2024, at 05:10 PM by 74.192.204.36 -

Changed line 12 from:

Menu for 2024 is pending, below is last year's menu

to:

Menu for 2024 is pending, below is last year's menu

December 11, 2024, at 05:09 PM by 74.192.204.36 -

Changed lines 1-2 from:

Christmas Eve 2023
Sunday, December 24th \\

to:

Christmas Eve 2024
Tuesday, December 24th \\

Changed line 6 from:

$140. per person \\

to:

$155. per person \\

Added lines 11-12:

Menu for 2024 is pending, below is last year's menu

December 14, 2023, at 05:14 PM by 74.194.1.29 -

December 14, 2023, at 05:12 PM by 74.194.1.29 -

Changed line 6 from:

$150. per person \\

to:

$140. per person \\

December 14, 2023, at 05:11 PM by 74.194.1.29 -

Changed lines 1-3 from:

New Years Eve 2022
Fully Committed
Saturday, December 31st \\

to:

Christmas Eve 2023
Sunday, December 24th \\

Changed line 6 from:

3 courses $135./4 courses $150. per person \\

to:

$150. per person \\

Changed lines 15-17 from:

Porcini Mushroom Risotto
with Perigord Black Winter Truffle ^GF
^{Parmigiana Reggiano} \\

to:

Maine Lobster Tail
^{with root vegetables in puff pastry}
^{lobster sauce} \\

Changed lines 20-21 from:

^{dried fruit brioche}
^{Granny Smith apple terrine, blood orange reduction} \\

to:

^{dried fruit brioche, Granny Smith apple terrine}
^{blood orange reduction} \\

Changed lines 23-25 from:

La Truffe Sauvage House Smoked
Wild King Salmon & Ossetra Caviar
^{petite potato cake, crème fraîche} \\

to:

Veal & Dried Blueberry Tortellini
^{beef jus, Parmigiana Reggiano}
^{white truffle oil} \\

Changed lines 27-30 from:

Pan Seared Natural Sea Scallop
^{in the shell with celery root gratin,}
^{sauce Maltaise}

to:

Chilled Louisiana Jumbo Lump Crabmeat
^{cucumber, tomato, herb cracker}
^{créole rémoulade}

Changed lines 33-34 from:

Duck Consommé
^{beef & crimini mushroom tortellini} \\

to:

Filet of USDA Prime Tenderloin
^{carrrot, asparagus, Parisienne potato}
^{Bordelaise sauce} \\

Changed lines 37-41 from:

Arugula, Belgian Endive, Boston Lettuce,
Baked Pear & Gorgonzola
^{herbed cannoli cracker}
^{walnut vinaigrette}

to:

Pan Sauté Wild Gulf Red Snapper
& Wild Jumbo Gulf Shrimp
^{Soubise mashed potatoes}
^{asparagus, hollandaise}
᠃ ᠅᠃
Veal Tender Pailliard
^{stuffed with Buffalo mozzarella & Parmigiana Reggiano}
^{porcini mushroom risotto, cream sauce}

Changed lines 48-63 from:

Pan Roasted Wild Gulf Red Snapper
^{Soubise potatoes, vegetable noodles}
^{Louisiana jumbo lump Crabmeat and lemon butter sauce with}
^{asparagus tips, capers, sun-dried tomato & artichoke}
᠃ ᠅᠃
Tournedo of USDA Prime Tenderloin
& Maine Lobster ^GF
^{glazed carrot, asparagus}
^{pomme Parisienne, Madeira wine sauce}

4th Course

White Chocolate-Passion Fruit
Mousse Cake
^{almond tuile}
᠃ ᠅᠃ \\

to:

Dessert Trio \\

Changed lines 50-60 from:

^{traditional Christmas}
^{chocolate buttercream cake}
᠃ ᠅᠃
Warm Pear-Almond Tart
^{vanilla bean gelato}

^{Traditional Chocolate Truffle}

to:

Vanilla Petite Pot de Crème
Petite Pear-Almond Tart

^{Marzipan Chocolate Truffle}

December 31, 2022, at 08:03 PM by 74.196.157.33 -

Changed line 2 from:

Fully Committed \\

to:

Fully Committed \\

December 31, 2022, at 08:03 PM by 74.196.157.33 -

Added line 2:

Fully Committed \\

December 28, 2022, at 06:00 PM by 74.196.157.33 -

Changed line 45 from:

^{Louisiana Jumbo Lump Crabmeat with lemon butter sauce,} \\

to:

^{Louisiana jumbo lump Crabmeat and lemon butter sauce with} \\

December 28, 2022, at 05:59 PM by 74.196.157.33 -

Changed lines 43-45 from:

Pan Roasted Chilean Sea Bass
^{red wine sauce, Soubise potatoes}
^{vegetable noodles} \\

to:

Pan Roasted Wild Gulf Red Snapper
^{Soubise potatoes, vegetable noodles}
^{Louisiana Jumbo Lump Crabmeat with lemon butter sauce,}
^{asparagus tips, capers, sun-dried tomato & artichoke} \\

December 21, 2022, at 12:52 PM by 74.196.157.33 -

Changed line 6 from:

3 courses $140./4 courses $155. per person \\

to:

3 courses $135./4 courses $150. per person \\

Added line 68:

December 21, 2022, at 12:39 PM by 74.196.157.33 -

Changed lines 1-2 from:

New Years Eve 2021
Friday, December 31st \\

to:

New Years Eve 2022
Saturday, December 31st \\

Changed lines 15-16 from:

Traditional Steak Tartare ^GF
^{truffled potato chips, Parmigiana Reggiano} \\

to:

Porcini Mushroom Risotto
with Perigord Black Winter Truffle ^GF
^{Parmigiana Reggiano} \\

Changed lines 19-20 from:

Pan Seared Moulard Duck Foie Gras ^GF
^{on dried fruit brioche canapé with} \\

to:

Pan Seared Moulard Duck Foie Gras
^{dried fruit brioche} \\

Changed lines 23-25 from:

House-Made Beef & Crimini Mushroom Tortellini
with Shaved Winter Black Perigord Truffle
^{cream sauce, Parmigiana Reggiano} \\

to:

La Truffe Sauvage House Smoked
Wild King Salmon & Ossetra Caviar
^{petite potato cake, crème fraîche} \\

Changed lines 27-31 from:

Scallops Rockefeller
^{over creamed spinach}
^{with fennel & Pernod,}
^{glaçage with sauce Choron}

to:

Pan Seared Natural Sea Scallop
^{in the shell with celery root gratin,}
^{sauce Maltaise}

Changed lines 33-34 from:

Oxtail Consommé
^{beef & mushroom tortellini} \\

to:

Duck Consommé
^{beef & crimini mushroom tortellini} \\

Changed lines 36-41 from:

La Truffe Sauvage NY Eve Salad
^{mixed field greens, Belgian Endive}
^{Gorgonzola, dried figs, walnuts}
^{julienne apple & jicama, pita chips}
^{roasted shallot vinaigrette}

to:

Arugula, Belgian Endive, Boston Lettuce,
Baked Pear & Gorgonzola
^{herbed cannoli cracker}
^{walnut vinaigrette}

Changed lines 43-44 from:

Veal Tenderloin au Poivre ^GF
^{duck foie gras mashed potatoes} \\

to:

Pan Roasted Chilean Sea Bass
^{red wine sauce, Soubise potatoes}
^{vegetable noodles} \\

Changed lines 47-49 from:

Pan Roasted Wild Gulf Red Snapper
^{shrimp-asparagus risotto}
^{red wine butter sauce} \\

to:

Tournedo of USDA Prime Tenderloin
& Maine Lobster ^GF
^{glazed carrot, asparagus}
^{pomme Parisienne, Madeira wine sauce}

4th Course

White Chocolate-Passion Fruit
Mousse Cake
^{almond tuile} \\

Changed lines 58-61 from:

Crabmeat Mary Louise
^{jumbo lump crabmeat tossed}
^{with a champagne cream sauce}
^{in a puff pastry shell with asparagus} \\

to:

Bûche de Noël
^{traditional Christmas}
^{chocolate buttercream cake} \\

Changed lines 62-79 from:

Filet of Prime Beef Tenderloin ^GF
^{Gorgonzola dauphinois potato}
^{French green beans, Bordelaise sauce}

4th Course

Bûche de Noël
^{traditional chocolate buttercream cake}
᠃ ᠅᠃
Warm Almond-Pear Tart
^{strawberry gelato}
^{toasted almonds}
᠃ ᠅᠃
White Chocolate Crème Brulée ^GF
^{traditional French custard}
^{with a crisp caramel crust}

^{chocolate truffle} ^GF

to:

Warm Pear-Almond Tart
^{vanilla bean gelato}

^{Traditional Chocolate Truffle}

December 20, 2022, at 06:32 PM by 74.194.1.92 -

Changed line 6 from:

3 courses $120./4 courses $135. per person \\

to:

3 courses $140./4 courses $155. per person \\

December 31, 2021, at 11:39 AM by 74.194.2.8 -

Changed line 54 from:

^{in a puff pastry shell with asparagus}

to:

^{in a puff pastry shell with asparagus} \\

Deleted line 73:

December 31, 2021, at 11:37 AM by 74.194.2.8 -

Changed line 33 from:

[+ Oxtail Consommé

to:

Oxtail Consommé

Added line 74:

December 31, 2021, at 11:36 AM by 74.194.2.8 -

Changed line 33 from:

'' Oxtail Consommé

to:

[+ Oxtail Consommé

Deleted lines 73-75:

December 31, 2021, at 11:36 AM by 74.194.2.8 -

Changed lines 1-2 from:

New Years Eve 2020
Thursday, December 31st \\

to:

New Years Eve 2021
Friday, December 31st \\

Changed lines 15-17 from:

Pan Seared Natural Sea Scallop
^{over sauté spinach in the shell}
^{dill hollandaise} \\

to:

Traditional Steak Tartare ^GF
^{truffled potato chips, Parmigiana Reggiano} \\

Changed line 18 from:

Pan Seared Moulard Duck Foie Gras

to:

Pan Seared Moulard Duck Foie Gras ^GF

Changed lines 22-26 from:

Prime Beef Tenderloin Carpaccio
^{raw beef tenderloin pounded paper thin,}
^{Dijon mustard, cornichon}
^{cracked black pepper, extra virgin olive oil,}
^{crostini, shaved Parmigiana Reggiano} \\

to:

House-Made Beef & Crimini Mushroom Tortellini
with Shaved Winter Black Perigord Truffle
^{cream sauce, Parmigiana Reggiano} \\

Changed lines 26-30 from:

Pan Sauté Crab Cake
^{vegetable noodles - julienne zucchini}
^{yellow squash and carrot, sauté with}
^{fresh garlic & olive oil, créole rémoulade}

to:

Scallops Rockefeller
^{over creamed spinach}
^{with fennel & Pernod,}
^{glaçage with sauce Choron}

Changed lines 33-34 from:

Lobster Bisque ^GF
^{with lobster tail & Armagnac} \\

to:

'' Oxtail Consommé
^{beef & mushroom tortellini} \\

Changed lines 44-46 from:

Veal Tenderloin Picatta
^{black currant and asparagus risotto}
^{duxelles mushroom sauce} \\

to:

Veal Tenderloin au Poivre ^GF
^{duck foie gras mashed potatoes} \\

Changed lines 48-49 from:

^{steamed potato, sun-dried tomato, artichoke, capers}
^{asparagus tips, lemon butter sauce, jumbo lump crab} \\

to:

^{shrimp-asparagus risotto}
^{red wine butter sauce} \\

Added lines 51-55:

Crabmeat Mary Louise
^{jumbo lump crabmeat tossed}
^{with a champagne cream sauce}
^{in a puff pastry shell with asparagus} ᠃ ᠅᠃ \\

Changed lines 62-64 from:

Meyer Lemon Curd Tart
^{with raspberries,}
^{Italian meringue & almond tuile} \\

to:

Bûche de Noël
^{traditional chocolate buttercream cake} \\

Changed lines 65-67 from:

Flourless Chocolate Cake ^GF
^{three ingredients combined to create}
^{an intense chocolate experience} \\

to:

Warm Almond-Pear Tart
^{strawberry gelato}
^{toasted almonds} \\

Deleted lines 68-71:

Petite Bûche de Nöel
^{traditional Christmas}
^{chocolate buttercream cake}
᠃ ᠅᠃ \\

Deleted lines 73-75:

November 10, 2021, at 05:31 PM by 74.194.2.8 -

Changed line 6 from:

3 courses $110./4 courses $125. per person \\

to:

3 courses $120./4 courses $135. per person \\

December 15, 2020, at 09:58 PM by 74.194.10.212 -

Changed line 1 from:

New Years Eve 2019 \\

to:

New Years Eve 2020 \\

December 15, 2020, at 09:58 PM by 74.194.10.212 -

Changed line 2 from:

Tuesday, December 31st \\

to:

Thursday, December 31st \\

Changed lines 9-11 from:

Currently we only have limited
openings at 5pm and 8:30pm

to:

Changed lines 15-17 from:

Cold Water Lobster Tail
^{layered between pasta sheets with}
^{zucchini noodles & Parmigiana cream} \\

to:

Pan Seared Natural Sea Scallop
^{over sauté spinach in the shell}
^{dill hollandaise} \\

Changed lines 23-24 from:

Steak Tartare ^GF
^{house-made potato chips} \\

to:

Prime Beef Tenderloin Carpaccio
^{raw beef tenderloin pounded paper thin,}
^{Dijon mustard, cornichon}
^{cracked black pepper, extra virgin olive oil,}
^{crostini, shaved Parmigiana Reggiano} \\

Changed lines 29-31 from:

Crabmeat Rémoulade
^{pickled cucumber, avocado, shallot crackers}

to:

Pan Sauté Crab Cake
^{vegetable noodles - julienne zucchini}
^{yellow squash and carrot, sauté with}
^{fresh garlic & olive oil, créole rémoulade}

Changed lines 36-40 from:

Mediterranean Salad
^{vine ripe tomatoes, English cucumber}
^{red onion, avocado, Valbresso Feta}
^{Kalamata olives, pita chips}
^{oregano vinaigrette} \\

to:

Lobster Bisque ^GF
^{with lobster tail & Armagnac} \\

Changed lines 39-41 from:

Morel & Jerusalem Artichoke Velouté
^{en croûte}

to:

La Truffe Sauvage NY Eve Salad
^{mixed field greens, Belgian Endive}
^{Gorgonzola, dried figs, walnuts}
^{julienne apple & jicama, pita chips}
^{roasted shallot vinaigrette}

Changed lines 47-49 from:

Guinea Fowl
stuffed with Leek and Fennel ^GF
^{Forbidden rice, dried blueberry sauce} \\

to:

Veal Tenderloin Picatta
^{black currant and asparagus risotto}
^{duxelles mushroom sauce} \\

Changed lines 55-58 from:

Seared Natural Sea Scallops
^{leek-spinach tart, garlic-lemon-chive butter sauce}
᠃ ᠅᠃
Filet of Prime Beef Tenderloin ^GF

to:

Filet of Prime Beef Tenderloin ^GF

Changed lines 61-65 from:

Dessert Trio
Marzipan-Hazelnut Buttercream Cake
Meyer Lemon Curd with Italian Meringue ^GF
Petite Praline Éclair

to:

Meyer Lemon Curd Tart
^{with raspberries,}
^{Italian meringue & almond tuile}
᠃ ᠅᠃
Flourless Chocolate Cake ^GF
^{three ingredients combined to create}
^{an intense chocolate experience}
᠃ ᠅᠃
Petite Bûche de Nöel
^{traditional Christmas}
^{chocolate buttercream cake}
᠃ ᠅᠃
White Chocolate Crème Brulée ^GF
^{traditional French custard}
^{with a crisp caramel crust}

Added lines 78-81:

December 31, 2019, at 04:39 PM by 74.194.1.9 -

Changed line 10 from:

openings at 5pm and 8:30pm

to:

openings at 5pm and 8:30pm

December 31, 2019, at 04:38 PM by 74.194.1.9 -

Changed lines 9-10 from:

Currently we only have limited

openings at 5pm and 8:30pm

to:

Currently we only have limited
! openings at 5pm and 8:30pm

December 31, 2019, at 04:37 PM by 74.194.1.9 -

Changed lines 9-10 from:

Currently we only have limited openings at 5pm and 8:30pm

to:

Currently we only have limited

openings at 5pm and 8:30pm

December 31, 2019, at 04:37 PM by 74.194.1.9 -

Added line 9:

Currently we only have limited openings at 5pm and 8:30pm

December 24, 2019, at 03:57 AM by 74.194.1.9 -

Changed line 31 from:

Mediterranean Salad

to:

Mediterranean Salad

Deleted lines 64-65:

December 24, 2019, at 03:56 AM by 74.194.1.9 -

Changed line 31 from:

Mediterranean

to:

Mediterranean Salad

December 24, 2019, at 03:55 AM by 74.194.1.9 -

Changed lines 31-34 from:

Warm Tomato Tarte Tatin
with Chèvre Chaud
^{micro greens, aged balsamic vinegar}
^{extra virgin olive oil} \\

to:

Mediterranean
^{vine ripe tomatoes, English cucumber}
^{red onion, avocado, Valbresso Feta}
^{Kalamata olives, pita chips}
^{oregano vinaigrette} \\

Changed lines 50-52 from:

Pan Seared Natural Sea Scallops
in the Shell au gratin
^{sauté spinach, sauce Mornay} \\

to:

Seared Natural Sea Scallops
^{leek-spinach tart, garlic-lemon-chive butter sauce} \\

Added line 65:

December 20, 2019, at 05:19 AM by 74.194.1.9 -

Changed line 3 from:

5:00pm - 9:30pm \\

to:

5 pm - 9:30 pm \\

Changed lines 64-67 from:

^{chocolate truffle}

to:

^{chocolate truffle} ^GF

December 20, 2019, at 05:12 AM by 74.194.1.9 -

Changed lines 1-3 from:

New Years Eve 2018
Monday, December 31st
5:00pm - 10pm \\

to:

New Years Eve 2019
Tuesday, December 31st
5:00pm - 9:30pm \\

Changed lines 15-16 from:

Lobster Wellington
^{nantua sauce} \\

to:

Cold Water Lobster Tail
^{layered between pasta sheets with}
^{zucchini noodles & Parmigiana cream} \\

Changed lines 19-20 from:

Yellow Fin Tuna Carpaccio
^{asian slaw, extra virgin olive oil, meyer lemon zest} \\

to:

Pan Seared Moulard Duck Foie Gras
^{on dried fruit brioche canapé with}
^{Granny Smith apple terrine, blood orange reduction} \\

Changed lines 23-24 from:

Wild Smoked Salmon
^{jumbo lump crabmeat, avocado mousse} \\

to:

Steak Tartare ^GF
^{house-made potato chips} \\

Changed lines 26-28 from:

Beef & Quail Egg Bourek
^{mechouia relish}

to:

Crabmeat Rémoulade
^{pickled cucumber, avocado, shallot crackers}

Changed lines 31-34 from:

Shrimp & Sunchoke Velouté

to:

Warm Tomato Tarte Tatin
with Chèvre Chaud
^{micro greens, aged balsamic vinegar}
^{extra virgin olive oil} \\

Changed lines 36-37 from:

Oxtail Consommé
^{rice noodles, poached beef strips, white truffle oil} \\

to:

Morel & Jerusalem Artichoke Velouté
^{en croûte}

3rd Course

Guinea Fowl
stuffed with Leek and Fennel ^GF
^{Forbidden rice, dried blueberry sauce} \\

Changed lines 45-52 from:

Mixed Greens, Granny Smith Apple & Gorgonzola
^{dried sour cherries, spicy walnuts, walnut vinaigrette, grissini}

3rd Course

Crispy Wild Gulf Red Snapper
^{sweet pea risotto, vegetable noodles, red wine butter sauce} \\

to:

Pan Roasted Wild Gulf Red Snapper
^{steamed potato, sun-dried tomato, artichoke, capers}
^{asparagus tips, lemon butter sauce, jumbo lump crab} \\

Changed lines 49-51 from:

Pan Seared Prime Beef Tenderloin
^{duck foie gras mashed potatoes, asparagus, glazed carrot}
^{roasted shallot bordelaise} \\

to:

Pan Seared Natural Sea Scallops
in the Shell au gratin
^{sauté spinach, sauce Mornay} \\

Changed lines 53-58 from:

Sauté Natural Sea Scallops
^{over spinach au gratin}
᠃ ᠅᠃
Sliced Veal Tenderloin
^{duck foie gras mashed potato, morel mushroom cream}

to:

Filet of Prime Beef Tenderloin ^GF
^{Gorgonzola dauphinois potato}
^{French green beans, Bordelaise sauce}

Changed lines 59-73 from:

Coffee Buttercream Cake
᠃ ᠅᠃
Raspberry Crème Brulée
^{our white chocolate crème brulée in a crisp puff pastry shell}
^{with fresh raspberries & purée}
᠃ ᠅᠃
Flourless Chocolate Mousse Cake
᠃ ᠅᠃
Lemon Gelato over Genoise
^{topped with italian meringue, meyer lemon curd}

^{chocolate truffle} \\

to:

Dessert Trio
Marzipan-Hazelnut Buttercream Cake
Meyer Lemon Curd with Italian Meringue ^GF
Petite Praline Éclair

^{chocolate truffle}

December 12, 2018, at 03:46 PM by 74.194.1.9 -

Changed lines 1-2 from:

New Years Eve 2017
Sunday, December 31st \\

to:

New Years Eve 2018
Monday, December 31st \\

Changed line 6 from:

3 courses $115./4 courses $130. per person \\

to:

3 courses $110./4 courses $125. per person \\

Changed lines 15-16 from:

Perigord Black Winter Truffle Risotto
^{shaved Parmigiana Reggiano} \\

to:

Lobster Wellington
^{nantua sauce} \\

Changed lines 18-19 from:

Lobster Wellington
^{Nantua Sauce} \\

to:

Yellow Fin Tuna Carpaccio
^{asian slaw, extra virgin olive oil, meyer lemon zest} \\

Changed lines 21-22 from:

Rabbit Ravioli
^{natural braising jus} \\

to:

Wild Smoked Salmon
^{jumbo lump crabmeat, avocado mousse} \\

Changed lines 24-25 from:

Yellow Fin Tuna Carpaccio
^{asian slaw} \\

to:

Beef & Quail Egg Bourek
^{mechouia relish}

2nd Course

Shrimp & Sunchoke Velouté

Deleted lines 30-35:

Chilled Jumbo Lump Crabmeat
^{avocado relish}

2nd Course

Changed line 32 from:

^{beef strips, rice noodles} \\

to:

^{rice noodles, poached beef strips, white truffle oil} \\

Changed lines 34-35 from:

Celery Root Velouté
^{celery root chips & crabmeat} \\

to:

Mixed Greens, Granny Smith Apple & Gorgonzola
^{dried sour cherries, spicy walnuts, walnut vinaigrette, grissini}

3rd Course

Crispy Wild Gulf Red Snapper
^{sweet pea risotto, vegetable noodles, red wine butter sauce} \\

Changed lines 43-50 from:

Eggplant, Goat Cheese & Spinach Salad
^{herbed cracker, roasted shallot vinaigrette}

3rd Course

Pan Seared Medium-Rare Antelope Loin
^{Forbidden rice pilaf, sour cherry sauce} \\

to:

Pan Seared Prime Beef Tenderloin
^{duck foie gras mashed potatoes, asparagus, glazed carrot}
^{roasted shallot bordelaise} \\

Deleted lines 46-49:

Filet of Prime Beef Tenderloin
^{Gorgonzola dauphinois potato, asparagus, carrot, haricot vert}
^{roasted shallot bordelaise}
᠃ ᠅᠃ \\

Changed line 48 from:

^{duck foie gras mashed potatoes, vegetable noodles, red wine butter sauce} \\

to:

^{over spinach au gratin} \\

Changed lines 50-52 from:

Crispy Wild Halibut
^{saffron spaëtzle, crabmeat, artichoke, capers, tomato, asparagus}

to:

Sliced Veal Tenderloin
^{duck foie gras mashed potato, morel mushroom cream}

Changed lines 55-61 from:

Dessert Trio
^{Bûche de Noël}
^{White Chocolate Mousse Choux}
^{Meyer Lemon Curd}

^{marzipan truffle} \\

to:

Coffee Buttercream Cake
᠃ ᠅᠃
Raspberry Crème Brulée
^{our white chocolate crème brulée in a crisp puff pastry shell}
^{with fresh raspberries & purée}
᠃ ᠅᠃
Flourless Chocolate Mousse Cake
᠃ ᠅᠃
Lemon Gelato over Genoise
^{topped with italian meringue, meyer lemon curd}

^{chocolate truffle}

December 31, 2017, at 07:24 PM by 74.194.1.9 -

Changed line 39 from:

Eggplant, Goat Cheese & Micro Green Salad

to:

Eggplant, Goat Cheese & Spinach Salad

November 30, 2017, at 06:58 PM by 74.194.1.9 -

Changed line 2 from:

Friday, December 31st \\

to:

Sunday, December 31st \\

November 30, 2017, at 06:45 PM by 74.194.1.9 -

Changed line 1 from:

New Years Eve 2016 \\

to:

New Years Eve 2017 \\

Changed line 3 from:

5:30pm - 10pm \\

to:

5:00pm - 10pm \\

Changed line 6 from:

3 courses $105./4 courses $120. per person \\

to:

3 courses $115./4 courses $130. per person \\

Changed lines 15-17 from:

House Smoked Wild Chilean Sea Bass
with Osetra Caviar & Vodka
^{crème fraiche, potato cake, local egg, capers, minced onion} \\

to:

Perigord Black Winter Truffle Risotto
^{shaved Parmigiana Reggiano} \\

Changed lines 18-19 from:

Pan Seared Moulard Duck Foie Gras
^{Granny Smith apple terrine, dried fruit brioche & blood orange reduction} \\

to:

Lobster Wellington
^{Nantua Sauce} \\

Changed lines 21-28 from:

Pan Sauté Crab Cake
^{vegetable noodles, créole rémoulade}

2nd Course

Consommé of Long Island Duck
^{rice noodles & lightly smoked duck breast} \\

to:

Rabbit Ravioli
^{natural braising jus} \\

Changed lines 24-25 from:

Traditional Louisiana Turtle Soup
^{smoked Gouda cheese, Sherry wine} \\

to:

Yellow Fin Tuna Carpaccio
^{asian slaw} \\

Changed lines 27-28 from:

Chèvre Chaud over Young Spinach Salad
^{warm goat cheese, figs, pinenuts & roasted shallot vinaigrette} \\

to:

Chilled Jumbo Lump Crabmeat
^{avocado relish}

2nd Course

Oxtail Consommé
^{beef strips, rice noodles} \\

Changed lines 36-45 from:

Mediterranean Salad
^{tomato, cucumber, avocado, Kalamata olives, capers,}
^{Valbreso Feta, extra virgin olive oil, balsamic vinegar}

3rd Course

Pan Roasted Wild Gulf Red Snapper
with Colossal Lump Crab
^{herbed potato gnocchi, haricot vert, saffron cream sauce} \\

to:

Celery Root Velouté
^{celery root chips & crabmeat} \\

Changed lines 39-40 from:

Prime Beef Tenderloin au Poivre
^{pomme croquette, asparagus, carrote fondante} \\

to:

Eggplant, Goat Cheese & Micro Green Salad
^{herbed cracker, roasted shallot vinaigrette}

3rd Course

Pan Seared Medium-Rare Antelope Loin
^{Forbidden rice pilaf, sour cherry sauce} \\

Changed lines 48-50 from:

Crabmeat Mary Louise
^{jumbo lump crabmeat tossed in a champagne cream sauce}
^{served in a puff pastry shell with asparagus} \\

to:

Filet of Prime Beef Tenderloin
^{Gorgonzola dauphinois potato, asparagus, carrot, haricot vert}
^{roasted shallot bordelaise} \\

Changed lines 52-58 from:

Maine Lobster & Mushroom Risotto
^{King Oyster, White Beech, Brown Beech & Hen of the Woods mushrooms}

4th Course

Rum Savarin
^{vanilla bean crème chantilly, fresh berries, crème anglaise} \\

to:

Sauté Natural Sea Scallops
^{duck foie gras mashed potatoes, vegetable noodles, red wine butter sauce} \\

Changed lines 55-62 from:

Housemade Meyer Lemon Curd
^{vanilla bean crème chantilly, almond tuile}
᠃ ᠅᠃
Macaron Chocolate Cake
^{dark chocolate buttercream, ganache & mousse}
᠃ ᠅᠃
White Chocolate & Passion Fruit Cake
^{golden chiffon sponge, white chocolate mousse & passion fruit glaze}

to:

Crispy Wild Halibut
^{saffron spaëtzle, crabmeat, artichoke, capers, tomato, asparagus}

4th Course

Dessert Trio
^{Bûche de Noël}
^{White Chocolate Mousse Choux}
^{Meyer Lemon Curd}

^{marzipan truffle}

December 31, 2016, at 06:23 PM by 74.194.1.9 -

Changed lines 63-64 from:

Traditional Bûche de Noël

to:

Housemade Meyer Lemon Curd
^{vanilla bean crème chantilly, almond tuile} \\

December 31, 2016, at 06:21 PM by 74.194.1.9 -

Changed line 17 from:

^{crème fraiche, potato cake, quail egg, capers, minced onion} \\

to:

^{crème fraiche, potato cake, local egg, capers, minced onion} \\

Deleted lines 53-56:

᠃ ᠅᠃
Blanquette de Veau
^{tender braised veal shank served with roasted pearl onions}
^{carrot, mushrooms & housemade tagliatelle pasta} \\

December 16, 2016, at 11:15 PM by 74.194.1.9 -

Changed lines 1-2 from:

New Years Eve 2015
Thursday, December 31st \\

to:

New Years Eve 2016
Friday, December 31st \\

Changed lines 15-16 from:

Pan Seared Duck Foie Gras Yukon Gold Potato Pancake
^{Granny Smith apple terine, shaved black Perigord truffle} \\

to:

House Smoked Wild Chilean Sea Bass
with Osetra Caviar & Vodka
^{crème fraiche, potato cake, quail egg, capers, minced onion} \\

Changed lines 19-20 from:

Fresh House-made Tagliatelle Pasta
^{with black Perigord truffle, shaved Parmigiana Reggiano} \\

to:

Pan Seared Moulard Duck Foie Gras
^{Granny Smith apple terrine, dried fruit brioche & blood orange reduction} \\

Changed lines 22-25 from:

Jumbo Lump Crab and Leek Confit Tart
^{with Bechamel and Gruyere Cheese}

to:

Pan Sauté Crab Cake
^{vegetable noodles, créole rémoulade}

Changed lines 28-29 from:

Consommé de Canard
^{beef & mushroom ravioli, white truffle oil} \\

to:

Consommé of Long Island Duck
^{rice noodles & lightly smoked duck breast} \\

Changed lines 31-32 from:

Spaghetti Squash Velouté with Crabmeat en Croûte

to:

Traditional Louisiana Turtle Soup
^{smoked Gouda cheese, Sherry wine} \\

Changed lines 34-41 from:

Poached Pear, Arugula & Spinach
^{spiced pecans, pomegranate, roasted shallot vinaigrette}

3rd Course

Beef Wellington
^{asparagus, haricot vert, carrots, Madeira wine sauce} \\

to:

Chèvre Chaud over Young Spinach Salad
^{warm goat cheese, figs, pinenuts & roasted shallot vinaigrette} \\

Changed lines 37-38 from:

Roasted Wild Gulf Red Snapper
^{mushroom risotto, leek vermouth cream sauce} \\

to:

Mediterranean Salad
^{tomato, cucumber, avocado, Kalamata olives, capers,}
^{Valbreso Feta, extra virgin olive oil, balsamic vinegar}

3rd Course

Pan Roasted Wild Gulf Red Snapper
with Colossal Lump Crab
^{herbed potato gnocchi, haricot vert, saffron cream sauce} \\

Changed lines 48-55 from:

Colorado Lamb Rack
^{Spanakopita, black truffle mashed potatoes, Bordelaise}

4th Course

Chocolate Mousse Cake
^{with ganache and almond meringue} \\

to:

Prime Beef Tenderloin au Poivre
^{pomme croquette, asparagus, carrote fondante} \\

Changed lines 51-53 from:

Crème Brûlée

to:

Crabmeat Mary Louise
^{jumbo lump crabmeat tossed in a champagne cream sauce}
^{served in a puff pastry shell with asparagus} \\

Changed lines 55-57 from:

Pear Tart

to:

Blanquette de Veau
^{tender braised veal shank served with roasted pearl onions}
^{carrot, mushrooms & housemade tagliatelle pasta} \\

Changed lines 59-63 from:

Lemon Cheesecake

to:

Maine Lobster & Mushroom Risotto
^{King Oyster, White Beech, Brown Beech & Hen of the Woods mushrooms}

4th Course

Rum Savarin
^{vanilla bean crème chantilly, fresh berries, crème anglaise}
᠃ ᠅᠃
Traditional Bûche de Noël
᠃ ᠅᠃
Macaron Chocolate Cake
^{dark chocolate buttercream, ganache & mousse}
᠃ ᠅᠃
White Chocolate & Passion Fruit Cake
^{golden chiffon sponge, white chocolate mousse & passion fruit glaze}

December 30, 2015, at 04:44 AM by 74.194.2.40 -

Changed line 41 from:

Roasted Halibut

to:

Roasted Wild Gulf Red Snapper

New Years Eve

Main.NewYearsEve History

New Year’s Eve 2024 Tuesday, December 31st \\

New Year’s Eve 2025 Wednesday, December 31st \\

New Year's Eve 2024 \\

New Year’s Eve 2024 \\

Christmas Eve 2024 Tuesday, December 24th \\

New Year's Eve 2024 Tuesday, December 31st \\

Christmas Eve 2023 Sunday, December 24th \\

Christmas Eve 2024 Tuesday, December 24th \\

New Years Eve 2022 Fully Committed Saturday, December 31st \\

Christmas Eve 2023 Sunday, December 24th \\

Fully Committed \\

Fully Committed \\

New Years Eve 2021 Friday, December 31st \\

New Years Eve 2022 Saturday, December 31st \\

New Years Eve 2020 Thursday, December 31st \\

New Years Eve 2021 Friday, December 31st \\

New Years Eve 2019 \\

New Years Eve 2020 \\

Currently we only have limited openings at 5pm and 8:30pm

openings at 5pm and 8:30pm

Currently we only have limited

Currently we only have limited ! openings at 5pm and 8:30pm

Currently we only have limited openings at 5pm and 8:30pm

Currently we only have limited

Currently we only have limited openings at 5pm and 8:30pm

New Years Eve 2018 Monday, December 31st 5:00pm - 10pm \\

New Years Eve 2019 Tuesday, December 31st 5:00pm - 9:30pm \\

New Years Eve 2017 Sunday, December 31st \\

New Years Eve 2018 Monday, December 31st \\

New Years Eve 2016 \\

New Years Eve 2017 \\

New Years Eve 2015 Thursday, December 31st \\

New Years Eve 2016 Friday, December 31st \\

New Year’s Eve 2024
Tuesday, December 31st \\

New Year’s Eve 2025
Wednesday, December 31st \\

Christmas Eve 2024
Tuesday, December 24th \\

New Year's Eve 2024
Tuesday, December 31st \\

Christmas Eve 2023
Sunday, December 24th \\

Christmas Eve 2024
Tuesday, December 24th \\

New Years Eve 2022
Fully Committed
Saturday, December 31st \\

Christmas Eve 2023
Sunday, December 24th \\

New Years Eve 2021
Friday, December 31st \\

New Years Eve 2022
Saturday, December 31st \\

New Years Eve 2020
Thursday, December 31st \\

New Years Eve 2021
Friday, December 31st \\

Currently we only have limited
openings at 5pm and 8:30pm

Currently we only have limited
! openings at 5pm and 8:30pm

New Years Eve 2018
Monday, December 31st
5:00pm - 10pm \\

New Years Eve 2019
Tuesday, December 31st
5:00pm - 9:30pm \\

New Years Eve 2017
Sunday, December 31st \\

New Years Eve 2018
Monday, December 31st \\

New Years Eve 2015
Thursday, December 31st \\

New Years Eve 2016
Friday, December 31st \\