NEW YEAR’S EVE$ 1 1 9 + + P E R P E R S O N

A M U S E - B O U C H E

T E A S E RSELECT ONE

florida stone crabkey lime mustard, lemon

potato leek souproyal red shrimp, caviar, crème fraiche

S T A R T E RSELECT ONE

baby greens saladherbs, pickled and raw vegetables, goat cheese crostini, citrus-sherry vinaigrette

salt roasted beetsbaby red watercress, goat cheese crema, tarragon-dijon vinaigrette

gulf oystersspinach, pancetta, meyer lemon hollandaise

wild mushroom raviolipickled shallots, country fried shiitakes, black garlic sauce

espelette pepper spiced duck breastchorizo, leg confit hash, pickled cherries

M A I NSELECT ONE

braised beef short rib brussels sprouts, crisp bacon, yukon potato puree

thyme and butter poached florida lobsterconfit fingerling potatoes, succotash, caviar, corn vin blanc

cobia royalemaine lobster, toasted farro, asparagus, bearnaise

seared petit filet mignon, jumbo lump crabglazed asparagus, hollandaise, buttermilk potatoes, truffles

rosemary & dijon lamb rackgnocchi, mushroom, arugula, cabernet sauce

S W E E TSELECT ONE

key lime pie cashew graham cracker crust, whipped cream

salted chocolate and caramel tart peanut semifreddo

banana fosters crème brûléetruffles

Consuming raw or undercooked meat, poultry, seafood or eggs may increase the risk of foodborne illness.Please alert your server to any food allergy concerns prior to ordering.

Executive Chef Scott Maurer