New Years Eve Menu 2021

Join us for New Years Eve 2021! It's time to celebrate ... and eat great food! We are offering two seating times this year:

  • A 3-course early seating from 5pm to 6:45pm for $55.
  • A 4-course late seating 8pm - 10pm for $95.

EARLY SEATING

5:00pm to 6:45pm seating
3-courses $55

PADDLEFISH CAVIAR SERVICE** $50
potato blini & traditional garnish

first course

CELERIAC SOUP, adobo poached pear, sunflower seeds
HAMACHI avocado, crispy rice cake, fresno chilies
BUTTERMILK FRIED OYSTERS kimchi slaw
LOLA ROSA SALAD herbed tomato, bacon, blue cheese, hard cooked egg, Lorenzo dressing

second course

GNOCCHI red kuri squash, hazelnuts, pomegranate, smoked mozzarella
PETRALE SOLE miso-glaze, sweet potato, shiitake, spinach, coconut-lemongrass
LOBSTER “CARBONARA” saffron bucatini, bacon, soft-cooked egg, lobster creme (additional $10)
BOURBON-BRINED PORK TENDERLOIN honeynut squash, brussels petals, apple, sage beurre noisette
KICKIN’ FRIED CHICKEN Yukon mashed potatoes, kale salad, buttermilk biscuit
BRANDT BEEF FILET green garlic potato puree, charred carrots, bone marrow, chipotle bourbon butter(additional $10)

third course

STICKY TOFFEE CAKE warm butterscotch, medjool dates, vanilla ice cream
CHOCOLATE MOUSSE oreo cookie crust, fresh whipped cream
BUTTERSCOTCH PUDDING chocolate sauce, fresh whipped cream, toffee crumble
BUNGALOW BEIGNETS espresso crème anglaise
THE JIM & TOM vanilla ice cream, chocolate sauce, almonds, toffee, whipped cream
COCONUT SORBET orange cookies

Executive Chef: Gabe Charpentier
BRING HOME A BUCKET of Kickin' Fried Chicken
ONE DOLLAR OYSTER HOUR ** Monday-Thursday 5-6pm
Corkage: $25 per 750ml bottle, 2 Bottle Maximum
Water & Bread Service Upon Request
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. (State Mandated Statement)
Reserve Your Spot

LATE SEATING

8:00pm to 10:00pm seating
4-courses $95

PADDLEFISH CAVIAR SERVICE** $50
potato blini & traditional garnish

first course

BUTTERMILK FRIED OYSTERS (2) kimchi slaw
HAMACHI (2) avocado, crispy rice cake, fresno chilies
CRAB CAKE granny smith, frisee, cajun remoulade
EGGS & EGGS smoked salmon roe deviled eggs

second course

CELERIAC SOUP adobo poached pear, sunflower seeds
LOLA ROSA SALAD herbed tomato, bacon, blue cheese, hard cooked egg, Lorenzo dressing
GNOCCHI red kuri squash, hazelnuts, pomegranate, smoked mozzarella
WAGYU STEAK TARTARE gruyere crostini, capers, egg yolk

third course

DELICATA RAVIOLI sage brown butter, pepitas, grana Padano
PETRALE SOLE miso-glaze, sweet potato, shiitake, spinach, coconut-lemongrass
LOBSTER “CARBONARA” saffron bucatini, bacon, soft-cooked egg, lobster crème
MUSCOVY DUCK grilled breast, sweet potato, hen of the woods mushrooms, Boudreaux cherry
BOURBON-BRINED PORK TENDERLOIN honeynut squash, brussels petals, apple, sage beurre noisette
BRANDT BEEF FILET green garlic potato puree, charred carrots, bone marrow, chipotle-bourbon butter

fourth course

STICKY TOFFEE CAKE warm butterscotch, medjool dates, vanilla ice cream
CHOCOLATE MOUSSE oreo cookie crust, fresh whipped cream
BUTTERSCOTCH PUDDING chocolate sauce, fresh whipped cream, toffee crumble
BUNGALOW BEIGNETS espresso crème anglaise
THE JIM & TOM vanilla ice cream, chocolate sauce, almonds, toffee, whipped cream
COCONUT SORBET orange cookies

Executive Chef: Gabe Charpentier
BRING HOME A BUCKET of Kickin' Fried Chicken
ONE DOLLAR OYSTER HOUR ** Monday-Thursday 5-6pm
Corkage: $25 per 750ml bottle, 2 Bottle Maximum
Water & Bread Service Upon Request
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. (State Mandated Statement)
Reserve Your Spot

WINE BY THE GLASS

BUBBLES
Torresella, Prosecco, Italy NV 12.00
Aimery, Rosé, Cremant de Limoux, France NV 14.00

WHITE
Juliette la Sangliére, Rosé of Grenache, France ‘17 10.50
Peregrine Ranch, Chenin Blanc, Dry Creek Valley '16 9.50
Domaines Schlumberger, Pinot Blanc, Alsace ‘16 11.75
Miner, Viognier, California ‘16 12.50
Nobilo, Sauvignon Blanc, Marlborough '17 11.50
Michel Girault, Sauvignon Blanc, Sancerre, France '17 15.00
Montevina, Chardonnay, Omira Hills '15 9.75
En Route, Brumarie Chardonnay, Russian River '15 14.00
Duckhorn, Chardonnay, Napa Valley '16 17.50

RED
Angeline, Pinot Noir, California ‘17 9.50
Elouan, Pinot Noir, Oregon ‘16 14.50
Paul Hobbs Crossbarn, Pinot Noir, Sonoma Coast ‘16 18.00
Conundrum,Red Blend, California ‘16 11.00
Skylark, Grenache, Mendocino ‘15 12.50
Tablas Creek, Rhone Blend, Paso Robles ‘16 12.75
Peregrine Ranch, Zinfandel, Dry Creek Valley ‘17 13.00
Canard, “The Rescuer”, Proprietary Blend, Napa ‘14 15.00
Marie Beauregard, Cabernet Franc, Chinon, France ‘16 13.00
Bonneau, Cabernet Sauv., Caton Vineyards, Sonoma ‘13 14.00
Martin Ray, Synthesis, Cabernet Sauvignon, Napa ‘15 18.00

BEER

ON TAP
East Brother Beer Co., Bo Pils, Richmond 7.75
East Brother Beer Co., English Pale, Richmond 7.75
East Brother Beer Co., Winter IPA, Richmond 7.75

BOTTLES & CANS
Pabst Blue Ribbon, Lager, Milwaukee 6.00/16oz
Fort Point, “KSA” Kolsch Style Ale, San Francisco 6.50
Bear Republic, Racer 5 IPA, Healdsburg 6.50
Fort Point, Villager IPA, San Francisco, CA 6.50
Knee Deep, Hoptologist DIPA, Auburn, CA 13.00/22oz
Le Pére Jules, Apple Cider, France 11.50
Bitburger, Non- Alcoholic, Germany 6.00

NON-ALCOHOLIC DRINKS

IN A PEAR TREE Pear-Rosemary Shrub, Soda 4.75
GOLDEN GLOW Mango-Turmeric Shrub, Ginger, Soda 5.00
MASTER CLEANSE Cayenne Lemonade 5.00
Q GINGER BEER 4.50
Q TONIC WATER 4.00