New Year's Butter Dinner: A Four-Course Winter Menu

Our New Year’s Butter Dinner unfolds over three evenings, Monday, December 29 through Wednesday, December 31, and is built around butter in its most expressive forms: whipped and delicate, deeply browned, seaweed-kissed, cultured, and warm. The menu layers winter flavors through technique rather than excess — slow-roasted leeks and potatoes, silky custards, gentle sous-vide proteins, aromatic herbs, and a final spoonful of butter-toffee comfort.

The progression of the meal mirrors the rhythm of the season and the calendar itself: light, saline, and bright at the start; richer, softer, and more indulgent as the evening unfolds. Optional wine pairings trace the same arc, moving from celebratory and fresh to mineral, savory, and warming.

This is our way of marking the end of one year and the beginning of the next — not with spectacle, but with intention, generosity, and very good butter.

On Tuesday, December 30, we will offer two seatings at 5:30pm and 7:30pm. A four-course wine pairing is available as an add-on. An a la carte wine and beverage menu will also be available, including celebratory and menu-forward selections.

MENU

AMUSE
Parmigiano Reggiano Tuile
Butter of Parma Mousse • Osetra Caviar • Winter Herb Pesto

A lacy Parmigiano-Reggiano tuile topped with a mousse of Butter of Parma and mascarpone, finished with a bright winter herb pesto and a spoonful of osetra caviar.

FIRST COURSE
Savory Crab Custard
Lemon • Soft Herbs • Focaccia Crumb

A delicate, savory custard gently steamed with sweet crab, winter aromatics, and Bordier Seaweed Butter. Brightened with lemon and finished with soft herbs and toasted focaccia crumb.

SECOND COURSE
Roasted Potato & Leek Risotto
Trout Oil • Alpine Onion Stock • Crispy Leek Tops

Caramelized potatoes and leeks are slow-roasted until deeply browned, then pureed and folded into risotto cooked in a house-made winter stock of potato skins, caramelized onions, leeks, and Alpine cheese rinds. Finished with Danish smoked trout oil, crispy leeks, winter herbs, and Bordier Roscoff Onion Butter. (gluten-free option available)

THIRD COURSE
Filet Mignon or Halibut
Braised Winter Greens • Pomme Fondante • Crème Fraîche

Your choice of filet mignon or halibut, each cooked sous vide in Normandy butter, winter aromatics, and a concentrated house stock. Served with deeply braised winter greens and buttery glazed marble potatoes, finished with crème fraîche and soft herbs.

FOURTH COURSE
Butter Toffee Pudding
Toffee Sauce • Bordier Butter Gelato • Smoked Salt Whipped Cream

A tender winter sponge soaked in warm brown-butter toffee and served with house-made Bordier brown butter gelato. Finished with smoked-salt whipped cream. (gluten free option available)

An optional four-course wine pairing is available ($65 per person) as an add-on or can be purchased day of. Each pairing is selected to mirror the progression of the menu — beginning with bright, celebratory wines and moving toward more mineral, savory, and warming selections as the evening unfolds.