Come celebrate The New Year with seared diver scallops, fromage blanc agnolotti, and stuffed baby calamari. Prepared by Chef Nolan, the $65 prix fixe menu includes sparkling wine.
Make your reservation today: 949.481.6780
Thursday, December 31st, 2009
New Year’s Eve Six-Course Prix-Fixe Tasting Menu
Amuse Bouche
Salt Cod Fritter
smoked paprika aioli
Roasted Butternut Squash Soup
brown-butter crème fraiche • crispy sage
Salt Roasted Heirloom Beets
fromage blanc agnolotti • lemon emulsion • whipped pine nut oil
Stuffed Baby Calamari
caramelized cipollini onions • bilbao chorizo • piquillo peppers
Hand-Harvested Diver Scallop
yukon gold potato purée • forest mushroom fricassee • veal reduction
Duo of Pork Tenderloin Confit and Crispy Belly
kalamata olive spaetzle • bloomsdale spinach • salbixtada
••••••••••
Drunken Goat Cheese
marcona almond-honey tapenade • picos bread sticks
or
Chocolate Layers
espresso anglaise • chantilly crème
Pictured above: Stuffed Baby Calamari. Pictured below: Seared Diver Scallop.
Butternut Squash Soup with Brown-Butter Crème Fraiche and Crispy Sage:
Duo of Pork Tenderloin Confit and Crispy Belly:
Cheese Course:
Browse Timeline
Add a Comment
You must be logged in to post a comment.
