Join us on the last night of the year! Chef Sam has created an exciting prix fixe three course dinner with an optional champagne pairing. Cheers to 2012! 

Din-Din 35

Amuse
Oyster Mushroom “Tartare”

First Course
Smoked Diver Scallop, Bacon Gastrique, Celeriac Puree
-add Seared Foie Gras $10-

Main Course (choice of)
Grilled Duck Breast, Confit Brussels Sprouts, Hazelnut Jus or
Smoked Salmon, Chive & Brown Butter Smashed Fingerlings, Frisee

Dessert
Flourless Chocolate Cake, Grilled Pear Ice Cream

 

Bubbly Flight 15

NV Palo Negro Blanc de Blanc (100% Chardonnay, Argentina)
2009 Punta Crena Spumante Brut (100% Mataossu, Liguria, Italy)
NV Patrick Bottex “La Cueille” Methode Ancestrale (Gamay & Poulsard, Bugey-Cerdon, France)