New Years Eve Dinner Sold Out

Sturgeon Caviar and Champagne Toast with Traditional Accompaniments

Pan Seared Hudson Valley Foie Gras over Brioche Toast with Orange Marmalade and a Rich Balsamic Reduction (Saba)

Surf and Turf – Cast Iron Seared Filet Mignon with Pan Seared Diver Scallops over Wild Mushroom Risotto  and Garlic Sautéed Asparagus with Grain Mustard Lemon Butter Sauce

Chocolate Hazelnut Tart with Chantilly Cream