"Few grandes dames of high-end French cuisine remain in the city, but this long-running elder from Chef/owner Roland Passot has held strong. This New Year’s Eve, a seven-course menu will be offered over two seatings at $250 and $295. Guests will start the celebration with Tsar Nicoulai osetra caviar with crab gelèe and butter-poached lobster with parsnip agnolotti, celery root and truffle beurre fondue before moving onto Snake River Farm rib eye with nettle purée and bone marrow, morel mushroom boudin blanc and Madeira sauce, and brioche-crusted Dover sole with Champagne sauce. Diners will end the night with a cheese course of truffle Brillat-Savarin and a chocolate crémeux with mango and passion fruit mousse—the best of both worlds." - Abbe Baker
