NEW YEARS MENU

FIRST COURSE

Winter Vegetable and Kale Salad

truffle vinaigrette, carrot puree and french feta

Potato Leek Soup with Seared Sea Scallop

Mushroom And Ricotta Ravioli

wild mushroom sause

Lobster Risotto (add $15)

wild mushroom sause

MAIN COURSE

Pan Roasted Wild Sea Bass

calamari, black kale puree, beurre rouge

Braised Bone-In Short Rib

grain mustard mashed porato, roasted brussel sprouts

Grilled Lamb T Bone (3)

anson mills stone ground polenta, roasted baby carrots, basil lam jus

14 Oz New York Prime Strip Steak (add $15)

potato gratin, roasted cipollini onions, bordelaise

DESSERT

Warm Bread Pudding with Vanilla Gelato

Chocolate Tart with Raspberry Coulis and Whipped Cream