New Years Eve Three-Course Prix Fixe Menu

Enjoy contemporary American dishes accented with bold French flavors this New Year’s Eve. Executive Chef Bertrand Chemel’s tempting starters include Lemon-Carrot Tortelloni with citrus cauliflower, Brussels chips, and truffle vinaigrette; Japanese Hamachi Carpaccio with satsuma vinaigrette, jicama, baby cilantro, and caviar; Earth & Ocean, tuna Crudo & cured Miyazaki wagyu with Cancale sea salt and black garlic aioli as well as Crab Salad with raspberry aioli, baby cucumber, and sweet habanero peppers.  Standout entrées include Black Truffle Dover Sole with salsify, potato confit, and Champagne sauce; Creekstone Farms Prime Beef Duo with braised cheeks, grilled rib eye, farro risotto, and Winter roots; Sea Scallops with Carabinero shrimp ravioli, baby bok choy and yuzu sauce as well as Elysian Fields Farms Lamb Loin with butternut squash, sunchoke, spiced lamb belly, and mâche salad.  To complete the meal on a sweet note, Pastry Chef Nicholas Pine will offer Rocher, pâte a choux with hazelnut mousseline and milk chocolate whipped ganache; Pink Mimosa, pink Champagne cake with orange marmalade and basil Chantilly and Pumpkin Spice with pumpkin roulade, ginger Chantilly and sage ice cream. The three-course prix fixe menu is priced at $125 per person, excluding gratuity and tax, and will be served from 4:00 p.m. to 10:00 p.m. For reservations please call (703) 270-1500 or visit click here.