NEW YEAR EVE GALA

With a shimmering, elegant gala we will usher in the Year 2012

Saturday, December 31st, 2011

MENU CARTE

Executive Chef Gunnar Thompson
Pastry Chef Luisito Gonzales

Amuse Bouche
Wild Mushroom ‘Tartlet’, Tête de Moine, Walnut
Glazed Kumomoto Oyster, Kohlrabi Purée, Wasabi Sabayon
Rye Blini, Cured Salmon, Celery Crème, Ostera Caviar
Domaine Carneros Brut, 2007

Shrimp ‘Bisque’
Caramelized San Marzano Tomato Risotto,
 Poached Spot Prawns, Cured Fennel, Cognac
NIgl Riesling, ’Kremsleiten', Kremstal, 2003

Seared Hawaiian Tuna ‘Steak’
Pomegranate-Thyme Emulsion, Abalone Mushroom, Salsify
Thomas et Fils, 'La Crêle', Sancerre, Loire Valley, 2009

Ballotine of San Joaquin Valley Guinea Hen
Perigord Truffles, Parsnip, Jambon Bayonne
Giornata Anglianico, 'Luna Matta Vineyard', Paso Robles, 2009

Roasted Filet of Kobe Beef
Potatoes Mousseline, Caramelized Cipollini Onion,
Brussels Sprout Leaves, Beef Cheek ‘Confit’, Sauce ‘Chasseur’
Lamborn Family Zinfandel, 'Frosty', Howell Mountain, 2008

Salad of Red Oak Leaf, Arugula, Lolla Rossa
Caramelized Bartlett Pear, Gorgonzola Dolce,
Toasted Oregon Hazelnut, Port Reduction
Talley, Chardonnay, 'Oliver's Vineyard', Edna Valley, 2009

Bittersweet Chocolate Bruleé
‘Cavendish’ Banana Mousse, Viennese Coffee Sabayon
Chèvre a la Crème
Couture Farm Pistachio Sable, Bijou Coulis, Lady Apple, Rosemary
White Chocolate and Chestnut Pavé
Dark Chocolate Shell, Spiced Joconde, Black Cardamom Sauce
Alvear, Pedro Ximenez, Montilla Moriles, 2008

Wine Pairing seventy nine dollars per person

two seatings
5:00 pm - for those attending later parties - $110
9:00 pm to midnight - join us to bid farewell to 2011 - $200

Live soft jazz trio and many surprises await . . .