Christmas Dinner
Wednesday, December 25
Featuring specialty features created by Chef Carter to celebrate the holiday.
Including:
Raviolo di Vitello - $26
herbed veal, Barolo fig glace, mint gremolata, pecorino
Snake River Farm’s Wagyu Coulotte - $125
black garlic, sauce bordelaise, tallow whipped potato, charred heirloom carrot
Torta Caprese - $14
panna dolce gelato, candied orange, Amarena cherries
New Years Eve
Ring in the New Year with a Chef curated four course prix fixe menu. Available from 4-10pm. $150pp+
First Course
Caesar Salad
gem lettuce, white balsamic, anchovy, tomato crouton, Parmesan, basil, capers, evo
Second Course
Gramigna Cacio e Pepe
pecorino, toasted black pepper, Benza olio
DOP Burrata
speck, apple mostarda, fig, charred radicchio, Noble Bread, evo
Herb Grilled Octopus
sherried garlic puree, warm potato, celery, fennel
Cotechino
beluga lentils, gnocco fritto, taleggio crema
Saffron Spaghetti
smoked clams, mussel butter, lemon, Parmesan, nduja crumble
Supplemental – Add $40
Agnolotti
black winter truffles, ricotta, crispy speck, preserved lemon
Third Course
Brick Grilled Chicken
piadina, arugula, caper vinaigrette, Ox hot sauce, Giusto’s polenta
8oz Linz Reserve Filet
crispy evo potatoes, shallot-thyme crumble, Barolo demi
Short Rib Alla Vaccinara
Barolo agrodolce, celery, broccolini, cipollini, raisin, celery root puree
Gigli
San Marzano tomato, evo, garlic, basil, Parmesan
Branzino
fried herbs, anchovy, salsa verde, fermented grilled stone fruit, breadcrumb
Salmon
black pepper, dill, porcini, savoy spinach, radish, sake supreme
Supplemental – Add $125
Snake River Farms Wagyu Coulotte
black garlic, bone marrow Barolo glaze, tallow whipped potato, charred heirloom carrot
Dolce
Torta Caprese
panna dolce gelato, candied orange, Amarena cherries
Butterscotch Budino
vanilla crème, streusel, caramel sauce
Gianduja Frangelico Tiramisu
roasted banana, white chocolate, hazelnut, espresso gelato
Amaretto Gelato
Limoncello Sorbetto