NEW YEAR’S EVE 2018

Join us for New Year’s Eve Dinner Monday, December 31st, 2018.
Open from 5:00pm-12:00am with a Champagne Toast at Midnight!
Call directly for reservations at 214-370-9426 or book via OpenTable.
We will not be serving our regular dinner menu this evening. We’ll be offering a 3 course menu from 5:00-6:30pm for $65 per person. Reservations from 7:00-close will be offered a 4 course menu for $85 per person, which includes a glass of sparkling wine.
__________________________________________

3 COURSES SERVED FROM 5:00-6:30PM
$65 PER PERSON EXCLUDING TAX AND GRATUITY

SELECT ONE FROM EACH COURSE

FIRST COURSE
BEET SALAD, escarole, blood orange, pistachio, manchego
CRAB SALAD, arugula, charred fennel aioli, trout roe, fried shallots
BRAISED IBERICO SPARE RIBS, orange glaze, arugula, fennel, apple
BILLI BI SOUP, mussels, saffron, cream, garlic crouton

SECOND COURSE
SUCKLING PIG, butternut squash purée, roasted beets, gremolata
CHICKEN “PORCHETTA”, field peas, thumbelina carrots, parmesan brodo
NEW ZEALAND TENDERLOIN, fresh crab, cippolini onion, parsnip purée
SCALLOPS, cauliflower & celeriac purée, almonds, raisins, sage brown butter
ORECCHIETTE, black trumpets, beech mushroom, rapini, Calabrian chile, burrata

THIRD COURSE
BROWN BUTTER DATE BLONDIE, cinnamon whipped cream, brandied toffee sauce, vanilla ice cream
CARDAMOM VANILLA PANNA COTTA, caramelized quince, spiced pepita granola, blood orange frozen yogurt
DARK CHOCOLATE MOUSSE, toasted pecan meringues, sour cream cherry swirl ice cream

__________________________________________

4 COURSES SERVED FROM 7:00PM-CLOSE
$85 PER PERSON EXCLUDING TAX AND GRATUITY

SELECT ONE FROM EACH COURSE

FIRST COURSE
BEET SALAD, escarole, blood orange, pistachio, manchego
CRAB SALAD, arugula, charred fennel aioli, trout roe, fried shallots
BILLI BI SOUP, mussels, saffron, cream, garlic crouton

SECOND COURSE
MUSHROOM BOUCHEE, cognac demi-glace, herb salad, parmesan crisp
BRAISED IBERICO SPARE RIBS, orange glaze, arugula, fennel, apple
SMOKED TROUT TARTINE, arugula, caperberries, olives, radish
SPANISH STYLE MUSSELS, garlic tomato broth, chorizo

THIRD COURSE
SUCKLING PIG, butternut squash purée, roasted beets, gremolata
NEW ZEALAND TENDERLOIN, fresh crab, cippolini onion, parsnip purée
CHICKEN “PORCHETTA”, field peas, thumbelina carrots, parmesan brodo
SCALLOPS, cauliflower & celeriac purée, almonds, raisins, sage brown butter
ORECCHIETTE, black trumpets, beech mushroom, rapini, Calabrian chile, burrata

FOURTH COURSE
BROWN BUTTER DATE BLONDIE, cinnamon whipped cream, brandied toffee sauce, vanilla ice cream
CARDAMOM VANILLA PANNA COTTA, caramelized quince, spiced pepita granola, blood orange frozen yogurt
DARK CHOCOLATE MOUSSE, toasted pecan meringues, sour cream cherry swirl ice cream