Menu:
1.
California osetra caviar with blinis
2.
terrine of salt-cured foie gras with prunes and armagnac or
oysters on the half shell
3.
cauliflower soup with popped wild rice
4.
seared goose breast, candied chestnuts and buckwheat polenta
and sautéed frisée or lobster à l'Américaine
5.
clementine sorbet with rhum orange liqueur
6.
venison strudel or Dover sole verjus de muscat
7.
winter salad of watercress, Belgian endive, pistachio, pear
and pomegranite
8.
a selection of fine cheeses
9.
Frozen sabayon with passion fruit purée swirl served
with a macedoine of exotic fruits.
Jazz
pianist Cole Broderick plans to entertain. Each diner gets the
table for the night, so you can come and leave at whatever time
you want and we'll pace your meal accordingly. Some people come
and leave early, some come late and stay late and some come
early and stay late. Just let us know what you desire. The price
is $115 person plus tax and tip. A $60 optional wine menu can
be ordered (all you want to drink of about 12 fine wines and
Champagnes, chosen to complement the food) or you can order
from the full list or bar or teetotal. Special dietary needs
can be met with advance notice.
