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New Year's Eve 2019

Our New Year's Eve Celebration Menu

 

— NEW YEAR'S EVE  —

 

 

 

— StarterS —


Endive Salad

Toasted Walnut, Pear, Stilton

13 

Simple Salad  

12

 

Thai Coconut Pumpkin Soup

10

 

Wild Hive Polenta with Braised Shortrib Ragout

16

 

Veggie Spring Rolls 

Sweet Chili Sauce

12

 

Foie Gras Torchon Brûlée  

Sour Cherry Compote, Toasted Brioche

18 

Half Dozen Bluepoint Oysters on the Half Shell

Traditional Accompaniments

18

 

— ENTRÉES —

Butter Poached Lobster  

Whole Maine Lobster out of the Shell, Fingerlings, Asparagus

49

 

Pan Roasted Green Circle Chicken  

Mashed Potatoes, Brussels Sprouts, Red Wine Chicken Jus

29

 

Roasted Rack of Lamb  

Truffled Scalloped Yukon Gold Potatoes, Broccoli Rabe

48

 

Seared Day Boat U-10 Scallops

Risotto, Red Onion Confit, Fennel Orange Salad

39

 

Grilled 8oz Angus Filet Mignon

Foie Gras-Wild Mushroom Tarte, Madeira Sauce

45

 

Pan Seared Atlantic Halibut Picatta39

Kale-Mushroom-Faro Sauté

39  

 

 

 

EXECUTIVE CHEF JONATHAN PRATT