NEW YEARS EVE MENU

blue crab, taro chip, jalapeno, heirloom pico, avocado butter, sriracha aioli

fresh mozzarella ciliegine, heirloom cherry tomato, basil, balsamic reduction

short rib, sweet potato puree, onion straw, horseradish cream

jumbo lump blue crab, old bay, saltine cracker, stoneground mustard sauce

san marzano tomato, basil, cream, crouton, pecorino, chive

buttermilk dressing, smoked bacon, moody blue, 8-minute egg, heirloom tomato, baguette crouton

gorgonzola, asparagus, dried cherries, chili crusted pistachio, roasted corn, heirloom tomato, pickled red onion, english cucumber, honey-mustard vinaigrette

verlasso salmon, butter poached lobster, soy-ginger burre blanc

range raised airline chicken, Oregon wild mushroom, sherry cream

grilled over post oak & pecan

blue cheese crusted or bearnaise

coffee crusted or cabernet balsamic jus

blue cheese crusted or bearnaise

coffee crusted or cabernet balsamic jus
+ Additional $15

EVOO, zucchini julienne, roasted garlic, basil, heirloom tomato, red pepper, sherry, pecorino,
white balsamic, french bread

wild mushrooms | brussels sprouts | creamed spinach | grilled asparagus
glazed carrots | pomme puree | mac & cheese (add butter poached lobster +$9)

almond cracker, vanilla anglaise, brown butter cake, caramel, whipped cream, blueberry

vanilla anglaise custard, blueberry curd, caramelized sugar, whipped cream

brownie, almond cracker, cheesecake, caramel, chocolate ganache, candied pecans