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Reveillon

The Holiday Tradition Continues the Month of December

FIRST COURSE

CHOICE OF

Escargot Bourgogne 

with Shallots, Garlic, Parsley, Chervil, Burgundy and Butter Emulsion, Garlic Crostini

Slow Roasted Tomato Tarte Tatin 

with Parmigiano Reggiano, Basil, Whipped Ricotta, Balsamic Syrup

SECOND COURSE

CHOICE OF

Gulf Shrimp and Sherry Bisque

Shaved Bottarga

Fennel and Citrus Salad

with Champagne Vinaigrette, Tarragon, Torn Lettuces, Tapioca “Cracklin”

THIRD COURSE 

CHOICE OF

Veal Osso Buco 

with Pecorino Romano Polenta, Garlic Broccolini, Gremolata

Stuffed Gulf Fish 

baked with Citrus, Tarragon and Shrimp Stuffing, Celery Root Purée, Prosecco Sabayon, Fennel Pollen, Preserved Lemon

FOURTH COURSE 

CHOICE OF

Gingerbread Sticky Toffee Pudding 

with Toffee Sauce, Mascarpone Ice Cream, Gingersnap Crumble

White Chocolate Eggnog Mousse

Peppermint Bark, Gaufrette


$49 Prix Fixe Menu