New Years's Eve 2024

Chef’s New Year's Eve Amuse

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STARTERS

BURRATA persimmon, Italian pinenut, pomegranate, Olio Nuevo, pinenut & parmesan crisp

DUNGENESS CRAB SALAD  winter citrus, endive feathers, avocado ranch

HAMACHI CRUDO  fresh spring roll, peanut crunch, noc chan vinaigrette

MAINE LOBSTER PAIN PERDUSerrano ham, blood orange hollandaise, Tsar Nicoulai estate caviar

GERMAN BUTTERBALL POTATO & LEEK SOUPcrispy potato & truffle “fan”

LATKE ROYAL  Scottish smoked salmon, Golden Osetra caviar crème fraiche   Supplement  +25

SWEETBREADS MILANESE  celery root purée, lemon & capers

WILD BOAR BOLOGNESE  Buffalo ricotta ravioli, shaved Perigord truffles

PROSPECT TRUFFLE FRIES  18    HOKKAIDO MILK BREAD  14

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MAINS

WILD MUSHROOM RISOTTOsoft cooked jidori egg, butternut squash, shaved Perigord truffles

LOCAL PETRALE SOLE  Nantucket scallops, cauliflower, Chablis beurre blanc, smoked trout roe

COLORADO LAMB CHOP  tiny meatballs, broccoli rabe, white bean purée, Puttanesca jus

PRIME FILET  fondant Yukon gold potato with Taleggio cheese, sauteed Bloomsdale Spinach

Perigord truffles, foie gras jus

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DESSERT

FROZEN CHOCOLATE ”MACAROON”  espresso ice cream, chestnut meringue, bittersweet chocolate

CARAMEL BUDINO  warm huckleberry beignets

MANDARIN ORANGE GELATOblood orange granita, blood orange marmalade, pistachio tuile

COMTE CHEESE TART  poached quince, wild pecans

Mignardise

Acme Bread  French cultured butter

*Menu Subject to Change*