New year’s eve

first course

WINTER SALAD

tucumcari feta | citrus | blood orange citronette

GUMBO

local andouille | chicken | okra

BLACK-EYED PEAS

collard greens | tomato | parmesan

SHRIMP COCKTAIL

avocado | cucumber | cocktail sauce

GRASS-FED BEEF TARTARE

creamy mustard | egg yolk | blue corn tortilla

FRIED OYSTERS

remoulade | house hot sauce

ENTREES

SEARED DUCK BREAST

citrus frisèe salad | orange rosemary jus

PASTRAMI BEEF RIB

rye berry | house kraut | 1000 island

GRILLED PORK CHOP

mushrooms | yellow corn polenta | pickled fennel

CHANTERELLE MUSHROOMS

collard greens | couscous | hatch red

BLACKENED SEA BASS

rice pilaf | lemon beurre blanc

GORGONZOLA CRUSTED NY STRIP

buttermilk mashed potato | house worcestershire

sides for the table

charred broccolini 10

sautéed mushrooms 10

bourbon pickled jalapeño 3

collard greens 6

duck fat potatoes 8

yellow corn polenta 6

DESSERT

BLOOD ORANGE TART

orange granita

ICE CREAM TRIO

eggnog | butter pecan | mexican chocolate | tuile

BANANA PUDDING SEMIFREDO

pecan praline | chantilly

GINGERBREAD CRÈME BRULE 

gingerbread crumble | butterscotch

SORBET TRIO

blood orange | mixed berry | coconut | tuile

PEPPERMINT PARFAIT

white chocolate mousse | gf chocolate brownie

*Substitutions and Alterations politely declined.

Executive Chef — Dru Ruebush
 
Proprietors — Camille Bremer & Chef Dru Ruebush