NYE

The busiest day of the year is hear again, armed with a new video camera I will hopefully be able to share some of the happenings if I can figure out how to post it. The final tasting menu will not be printed until sometime tomorrow afternoon but this is what we have so far

Hamachi....truffle aioli, mangalitsa lardo

From the "chef's garden"....seasonal assortment of organic vegetables in various forms

Monchong....glazed turnip, turnip greens, black trumpet

Duck 3 ways....breast, pressed leg and thigh, sous vide foie, cranberry

Wagyu short rib....jalapeño honey glazed sweet potato, baby collards, sweet dumpling squash

Brilliat savarin....Salted acacia brûlée

Dessert trio....Laurent branlard custom dessert

Our guests have the option of a 5 or 7 course tasting, the full a la carte menu will be available as well. This has been a challenging year for us, lots of new faces in the kitchen still learning and training but doing well. 580 on the books, 1 chef, 1 chef de cuisine, 9 line chefs, 1 butcher, and 2 prep chefs so that only leaves 41.4 covers per person we have worry about. Roughly 2000 plates, it's going to be fun.