NEW YEAR’S EVE


FARALLON
DECEMBER 31, 2005
a menu proposed for the first seating

choice of

SASHIMI OF WILD HAMACHI
Meyer lemon, chives

MAINE LOBSTER BISQUE
back truffle coulis

Champagne Veuve Clicquot, Gold Label Vintage Reserve, Brut 1998



SEARED PANCETTA WRAPPED SEA SCALLOPS
Sierra Beauty apple galette, celery root, calvados

Pinot Gris, Boxler, Alsace 2003




choice of

SEARED DAURADE ROYALE
haricots verts, cipollini onions
Himalayan truffles,
brown butter Hollandaise

Pinot Noir, Flowers, Andreen-Gale, Sonoma Coast 2002


TRUFFLE STUFFED FILET OF BEEF
chanterelle mushrooms,
foie gras sauce

Cabernet Sauvignon, Silver Oak,
Alexander Valley 2000




choice of

ALMOND FINANCIER
apple marmalade, vanilla bean cream

Barsac-Sauternes,
Château Roumieu-Lacoste,
Cuvee André Dubourdieu 2001


CHOCOLATE CREPES
bittersweet chocolate chip mousse, caramel sauce

Port, Quinta do Noval,
Late Bottled Vintage 1998




100 per person
150 paired with an exquisite selection of fine wines



Executive Chef - Parke Ulrich

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