New Years Eve Menu

First things first

Il Caviale
scallop crudo | dill crème fraiche | squid ink

Foie Gras
fig | crostini | olives

Zuppa di Zucca
pumpkin seed | honey | stracciatella


Braised Octopus
potato | olives | capers | cipollini

Calabrian Pork Belly
polenta | pickled purple radish

Bibb Salad
goat cheese fondue | dried cranberry | champagne vin


Risotto Alle Verdure
beets | fennel | pistachio

Gnocchi all’Aragosta
brandy | chives | lobster cream sauce

short rib ragu | saffron | mushroom


Duck Breast
turnip | foie gras | cherry | chesnut

Chateau Steak
tatsoi | sugo il marrow | epoisses

beet vellutata | fennel | salmon roe

Piatto Al Forno
truffled potato | mushroom | goat cheese | viola misto


Ricotta Pistachio Cake

………..Chef Moe Jones, 2023……….

A gratuity of 20% may be added to all parties of 5 or more.
All foods may contain nuts. Consuming raw or undercooked foods
may be hazardous to your health. Please make your server aware of
any food allergies. A maximum of 3 credit cards per table please.

I don’t know where I’m going from here,
but I promise it won’t be boring.

David Bowie

In our perfect ways. In the ways we are beautiful.
In the ways we are human. We are here.
Happy New Year’s. Let’s make it ours.


Kindness, kindness, kindness.
I want to make a New Year’s prayer, not a resolution.
I am praying for courage.

Susan Sontag