To make a reservation for nye, please go to our contact page. there is a non-refundable deposit of $25 per person, to book & confirm your reservation.

Thank you

 New year’s eve menu 2025

NEW YEAR’S EVE

MAINS

BEEF CHASSEUR

Pan seared, eight-ounce center cut filet, potato & leek gratin, broccolini, sauce chasseur. 50-

HALF DUCK

Marinated, pan seared breast, leg & thigh confit, braised red cabbage, green lentils, frisee salad w/ lardons of house bacon. 42-

PORCHETTA PORK CHOP

Fourteen-ounce, toasted fennel, garlic & herb marinated, Frenched Berkshire chop, salsa verde, polenta, vinaigrette dressed winter greEns. 38-

BRAISED LAMB SHANK

Slow cooked lamb shank w/fennel, tomato, carrot, celery & onion, braise reduction, leek-chive mashed, pickled fennel. 34-

MEDITERRANEAN SEAFOOD STEW

Shrimp, mussels, bay scallops, garlic, shallot, onion, fennel, Calabrian chilis, white wine, lemon juice, tomato broth, fresh basil, parsley & thyme, served with crostini. 36-

SALMON

Eight-ounce spice crusted Loch Duart salmon fillet, cauliflower celery root cream, pommes savoyarde, broccolini, leek crisps. 36-

(V) Substitute baked tofu for salmon. 24-

CHILEAN SEA BASS (VO)

Seven-ounce shiro miso-sake marinated bass, baby bok choy- Chinese eggplant sauté, scallion-soy long grain rice, chili crisp, lemon-ginger beurre blanc, micro cilantro. 48-

(V) Substitute shiro miso-sake braised tofu for sea bass. 24-

SQUASH & MUSHROOM RISOTTO

Local mushroom blend, butternut squash, leeks, fresh herbs, parmesan, tomato confit, leek crisps. 26-

STARTERS

FOIE GRAS

Seared Hudson Valley grade A foie gras, brioche French toast, red wine poached pear, cider gastrtique. 22-

SEARED DIVER SCALLOP

Pan seared diver scallop, roasted cauliflower celery root cream, cured lemon, pea shoots. $18

PAN ASIAN CARPACCIO

Marinated, shaved, raw beef, wonton crisps, wasabi cream, sweet soy, chili sauce. 17-

MUSSELS DIJON

PEI mussels, white wine-Dijon broth, garlic, shallot, teardrop tomatoes, fresh herbs, crostini. 18-

WASABI PEA CRUSTED AHI 

Seared wasabi pea crusted ahi, shiro miso dipping sauce, Thai chili mayo, pickled cucumber & red onion, wasabi & pickled ginger. 18-

CHEESE & PICKLINGS PLATE

Assortment of Artisan cheeses, cherry conserve, raw honey, whole grain mustard, leek tart, spice roasted almonds, pickled onion & Brussel sprouts. 17-

SALAD & SOUP

CHOPPED SALAD

Romaine & leaf lettuces, teardrop tomato, red onion, hard cooked egg, Glacier Blue cheese, house bacon, croutons, vinaigrette.10-

ASIAN CAESAR

Romaine & leaf lettuces, teardrop tomato, red onion, Asian style Caesar dressing, parmesan, spice roasted almonds. 10-

SEAFOOD CHOWDER

Clams, crab, shrimp, potatoes, bacon, corn, in a rich thickened cream broth w/ fresh herbs, 8- cup... 10- bowl...

HOUSE TOMATO-BOURSIN SOUP

6- cup... 8- bowl