Posh chef-owner Joshua Hebert has more than just New Year's Eve to celebrate on December 31. It also happens to be his restaurant's first anniversary.
Apple Wasabi Leather, goat cheese
Brut Dargent Rose or 1998 Piper Heidseick
Baby Octopus salad, frisee, potato, Bacon, ginger
Az Stronghold TAZI, or Scarpetta, Tokai Friulano
Shrimp Chorizo, Potato chip Pasta, Crème Fraiche Scallion sauce
Porcini dusted skate, Pomegranite glaze, confit shallots
Liocco "Stuhlmuller" or Litterai May's Canyon
Wild Boar Bacon, Smoked blueberries, avocado
Pio Caesare "dolcetto" or Turley "rattlesnake Ridge" Zin
Mesquite Braised Veal Cheeks, Maple, peas and carrots
Rodano IGT, or 2001 Rodano Chianti Classico "Viacosta"
Global Artisan Cheeses
Broadbent Malmsey 5 yr madiera , Or 97 Corison Cabernet
Duo of Desserts
Pastry Chef Melissa chooses
Quady Elysium, or Royal Tokaji Co. 5 puttyones Tokaji Aszu
Coconut Milk Ricotta, confit of Preserved Plum
D'argent Brut Rose
Mountadon Brut Rose
Buluga Lentil "veloute", braised endive
Ch. Ducasse Bordeaus Blanc or Huet Vouvray, "Le Mont"
Blood orange and avocado salad, hazelnuts and roquette
Boutari "kretikos" or Fevre 1er cru Chablis "Fourcharme"
Toasted Soy TOFU, Soy mustard glaze, ginger, scallion, kimchee crackling
FST Riesling, or Dom. Weinbach Sylvaner
Black Truffle and wild mushroom risotto, Mango yolk, iitio onions.
I sistri Chardonnay, '04 or Dom. Raveneau Chablis, '06
2 Way "Filet" Purple Potato and Butternut Squash, sage "gravy"
Poppy Pinot Noir or Turley "Rattlesnake Ridge" Zin
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