New Year’s Eve Dinner 2017

 5 Course Fixed Price 95
Wine Pairings, Additional 65


Foie Gras Supplement, Additional 15


a la carte menu also available

Amuse Bouche



Truffle-Thyme “Gundi”

Perigord Truffle, Parmigiano-Reggiano, Truffle Butter

Aberrant Cellars, Confero, Pinot Noir, Willamette Valley, Oregon, 2014


Yukon Gold Blini “Short Stack”

House-Smoked Salmon, Black Pearl Wild Bowfin Caviar Chive Cream, Pickled Red Onion, Champagne Vinaigrette

Domaine Carneros by Tattinger, Brut, California, 2012



Pan Seared Hudson Valley Foie Gras ($15 supplement)

Toasted Brioche, Pears, Candied Fennel, Pistachios

Tirecul, Les Pins, Monbazillac, France, 2012



Big Island Hearts of Palm Salad

Puna Gardens Hearts of Palm, Arugula, Crisp Serrano Ham, Shaved Mahon Cheese Spiced Marcona Almonds, Piquillo Pepper Vinaigrette

Schieferkopf, Dry Riesling, St. Jacques, Alsace, France, 2012


Maine Lobster Bisque

Poached Lobster, Gingered Carrots, Daikon, Scallion

Esperão, Antão Vaz, Arinto Blend, Portugal, 2013



Pan Roasted Chilean Sea Bass

Gnocchi “Parisienne”, Leeks, Haricots Verts, Blistered Tomatoes, Saffron Butter

Chalk Hill, Chardonnay, Russian River, California, 2013


Snake River Farms Wagyu Beef New York Strip

Wasabi Whipped Potatoes, Baby Bok Choy, Shiitake Mushrooms Roasted Shallots, Hoisin-Foie Gras Emulsion

Trefethen, Cabernet Sauvignon, Oak Knoll District, Napa, California, 2013



Belgian Chocolate Mousse “Smores”

House-made Graham, Toasted Meringue, Chocolate Ganache, Luxardo Cherries

Taylor Fladgate, 20 Year Tawny Port


Crème Brûlée Trio

3 Flavors, You Guess What They Are and Win a Gift Certificate!

Duckhorn, Late Harvest Sauvignon Blanc, Sonoma, California, 2012

© 2017 Chimney Park, Inc