LANGOUSTINE Leek Fondue, Champagne Sabayon Beaulieu Vineyards, Riesling, Coastal Estates, California, 2014 or

N E W Y E A R E v e

FOIE GRAS STUFFED QUAIL Sherry Reduction Argilex de Gautier Chenin Blanc, Vouvray Sec, Loire Valley, France, 2012 or

TRUFFLE AND CAULIFLOWER ANGELOTTI (V) Watercress Cream Wölffer Estate, Chardonnay, Long Island, New York, 2013 ∞∞ ∞∞ ∞∞ ∞∞ ∞∞

BLUE CRAB BISQUE FLAMBEED White Haven, Sauvignon Blanc, Marlbororough, New Zealand, 2014 or

WARM BRUSSEL SPROUT SALAD (V) La Chevaliere, Pinot Noir, Languedoc-Roussillon, France, 2014 ∞∞ ∞∞ ∞∞ ∞∞ ∞∞

CHATEAUBRIAND SURF AND TURF Stuffed with Lobster, Hollandaise Sauce Domaine Roger Perrin, Cuvée Vieilles Vignes, Côtes du Rhône, France, 2011 or

DOVER SOLE ‘CHOPPED” Brown Butter, White Grapes Domaine Gerard Millet, Sancerre, Loire Valley, France, 2015 or

COLORADO RACK OF LAMB Purple Potato and Porcini Sauce Faust, Napa Valley, California, 2013 or

WILD MUSHROOM FLAN Chèvre, Butternut Squash, Wild Grains Patz & Hall, Chardonnay, Russian River Valley, California, 2014 ∞∞ ∞∞ ∞∞ ∞∞ ∞∞ ∞∞

QUINCE AND BLUE CHEESE PARFAIT Dashe, Late Harvest Zinfandel, Dry Creek Valley, California, 2012 ∞∞ ∞∞ ∞∞ ∞∞ ∞∞ ∞∞

SWISS MERINGUE NAPOLEON Passion Fruit Soup or

FLAMBEED BAKED ALASKA Luxardo Cherries Moscato d’Asti, DOCG, “I Vignaioli Di S.Stefano”, Italy, 2013

$170 per Person $150 after 9pm $68 Wine Pairing & Champagne Toast

Call 212 452 4233 to reserve your table today, space is limited 49 w 44th Street, New York, NY 10036

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