Embrace the allure of mystery, the thrill of the game, and welcome 2024 in true Bond style. Savor our elevated dining experience crafted to perfection, with a prix fixe menu that would befit a secret agent's soirée. Themed attire is suggested but not mandatory. 

5–7pm Seating

4-Course Prix Fixe Menu
Specialty Cocktails + Additional Courses Available
$125/per person

7pm–1am Seating

4-Course Prix Fixe Menu
Specialty Cocktails + Additional Courses Available
1 Hour Cocktail Party with Hors D’oeuvres (cash bar)
A Champagne Toast
Music + Dancing
$150/per person

Menu

First Course

Salad
organic arcadian greens, shaved brussels, quinoa, dried blueberries, avocado, champagne vinaigrette

Second Course

“Oysters & Pearls”
chilled noank oysters, spiced orange coulis, passionfruit caviar, ginger, chives

Charcuterie & Cheese
soppressata, prosciutto, artisanal cheeses, olives, long hot peppers, pickled vegetables

Tuna Tartare
mango ponzu dressing, citrus aioli, avocado emulsion, pickled onion, rice crackers, toasted nori

Shrimp Cocktail
bouillon poached shrimp, american, english and peruvian cocktail sauces, lemon

Pork Belly Normande
crispy pork belly confit, candied apple, quince, shaved fennel

Potato Leek Bisque
potato-leek velouté, scallion oil, crème fraiche, sturgeon caviar, chives

Vegetable Tart Tatin
preserved tomatoes, caramelized onion, roasted squash, hannah sweet potato, balsamic, endive

Winter Burrata
blood orange, roasted beets, pistachio crumb, calamansi coulis, lemongrass

Additional Courses Available

Lobster Bisque
sherry, tarragon, picked maine lobster, lemon-vanilla crème fraiche +12

Foie Gras A l’Orange
BAKE Market pannetone, orange espuma, marcona almond, poached cranberry +19

Japanese A5 Wagyu ”Negimaki”
3oz sliced striploin, house soy glaze, charred scallion, cured egg yolk +39

Third Course

Australian Lamb “Crown”
sweet potato & goat cheese brulee, mint, smashed english peas, roasted ciopolini natural jus

Filet Mignon Grille
potato dauphinoise, charred baby cauliflower, parsnip puree, sweet & sour shallot sauce

Baked Lobster “Thermidor”
potato gnocchi, picked maine lobster, shellfish nage, brandy, gruyere-panko gratin

Short Rib “Wellington”
burgundy braised beef, heirloom carrots, potatoes aligoté, local mushroom profiterole

“Halibut en Feuille”
banana leaf wrapper, coconut-scented rice, root vegetable escabeche, citrus brown butter

“Paella”
saffron rice gateau, marinated chicken, manilla clams, shrimp, mussels, local chorizo & tomato jus

Organic Chicken “Forestiere”
duck fat poached sunchokes, morel mushrooms, cognac cream, preserved lemon, roasted asparagus

Roasted Acorn Squash
risotto, toasted chestnuts, local mushrooms, black perigord truffle, wilted spinach, sage

Dessert

Trio of Seasonal Delicacies