New Year’s Eve COURSE ONE CHOICE OF SOUP LOBSTER BISQUE Classic seafood stock thickened with rice
MASOOR DAHL Spiced crimson lentilserved with vegan créme fraîche
! COURSE T WO MARKET SALAD Winter greens are fresh picked on New Yearʼs Eve morning, tossed with champagne vinaigrette and served with honey‐cava pecans, pickled shallots, roasted rutabaga, charred broccoli greens and blood oranges
! COURSE THREE C H O I C E O F E N T R E´ E H O N E Y A N D VA N I L L A ROAS TED SQUAB With roasted turnips & fingerlings, cheddar mornay sauce and candied orchid
SEA SCALLOPS Butter poached with seasonal wild mushroom risotto and edamame
ELK OSSO BUCO Slow braised in gin, juniper berries and cherries. Served with radish‐top gremolata, wilted seasonal greens, mashed potatoes & turnips and black currant demi glace.
NEW YEAR’S DOLMEH Broccoli greens stuffed with saffron basmati rice, and lentils. Served with roasted Jerusalem artichokes, pickled radish, tomato‐apricot sauce and crystalized turmeric root.
! COURSE FOUR CHOICE OF DESSERT VEGAN C HOCOL ATE MOUSSE LEMON CURD Served with cup of single estate Panama, Boquete coffee
Breakfast
F R I T TATA O F T H E DAY 4
Organic cage free eggs, seasonal vegetables, baby greens
HARD BOILED EGG 2
AMARANTH 4
Spiced coconut milk & honey
Organic greek yogurt & pecan granola
YOGURT AND GRANOL A 4
Wheat or Rye
TOAS T 2
ADD
SMOKED SALMON 2.5 B A K E D B E A N S 1. 5 SAUTEED MUSHROOMS 1 ROAS TED TOMATOES 1 AVO C A D O 1 A L M O N D B U T T E R 1. 5 JAM 1
G E R M A N B R E A K FA S T 3.5
Baguette, white cheddar, gouda, house coffee
Kitchen Hours
Monday thru Friday breakfast 7 am - 11 am lunch 11 am - 5 pm dinner 5 pm - 11 pm
Weekends brunch 10 am - 3 pm dinner 5 - 11
ENJOY YOUR DAY!