Ring in the New Year with Celebrity Chef David Burke’s Four Course New Year’s Eve Menu

Amuse Bouche

Cauliflower Flan
cornbread, caviar

First Course – choice of

Tuna & Salmon Tartare
avocado, shaved vegetable salad, gaufrettes (gf)

Sausage En Croute
spicy garlic sausage, mustard and watercress sauce

Jumbo Prawn Spring Rolls

King Crab, Avocado, Grapefruit Salad
frisee, mache

Clothesline Bacon (table share add $22)
three strips with black pepper maple glaze, pickle, lemon (gf)

Second Course – choice of

Dover Sole
Tomato mint butter

Miso Glazed Salmon
bok choy, sesame ginger roasted beets, garlic chili sauce

Warm Scallop Carpaccio
truffle, crispy mushrooms, pomegranates

Third Course – choice of

4 oz Dry-Aged Sirloin & Red Wine Braised Wagyu Beef Cheek
parsnip puree, onion brulee

Gypsy Duck –
20 day dry-aged duck breast, foie gras potstickers, bok choy, kumquat glaze

Surf & Turf
1.5 lb lobster roasted with beef fried rice, snap peas, carrots, shanghai sauce

Fourth Course – choice of

Tiny Dancer
triple chocolate mousse cake, raspberries, hazelnut crunch, orange grand marnier sauce, whipped cream

Kir Royal Parfait
champagne panna cotta, creme de casis gelee, strawberries & cigarette wafers

Passionfruit Creme Brulee
fresh seasonal berries

DB’s Chessecake Lollipop Tree (table share add $24)
toffee crunch, cherry pistachio, chocolate tuxedo, with bubblegum whipped cream, cotton candy