Lupi & Iris will be open for Dinner Service on New Year’s Eve.
Ring in 2024 with Lupi & Iris
New Years Dinner: reservations starting at 5pm
Join us for Chef Seigel's four course New Year's Eve menu starting at $135 plus tax and service charge.
MENU
First Course
Brodo di Astice
Rich lobster broth seasoned with brandy, tomato, garlic & chili, garnished with lobster & celery root salad
Pulpo a la Parilla
Tender, charred octopus with piquillo peppers, Romesco sauce, marcona almonds, potato, & sherry vinegar
Coquilles St Jacques
Seared sea scallops with caramelized cauliflower, capers & citrus brown butter (+)
Polenta e Funghi
Creamy polenta with a rich mushroom ragout, arugula & preserved cherry tomato
Tarte au Chevre
Baked goat cheese tart with a salad of smoked trout, endive, arugula & herb puree
Tartare de Veau
Chopped, raw veal with saffron aioli, capers, arugula & carrot salad
Second Course
Risotti ai Funghi
Carnaroli rice whipped with a rich mushroom ragu, herbs & parmigiano
Ensalada de Remolacha y Atun
Roasted beets with fennel, arugula, herb puree, rare tuna & crème fraiche
Oeuf Mollet
Fried, soft boiled egg with a salad of frisee, mushrooms, romanesco and sherry vinaigrette
Ravioli di Zucca
Roasted Kabocha squash, cow & sheep’s milk ricotta filled pasta with amaretti, parmigiano, brown butter & sauteed mushrooms
Corzetti
Housemade pasta coins with creamy walnut sauce, Parmigiano, & black truffle butter
Trennette al Pesto con Gamberi
Linguine pasta tossed with basil pesto, potatoes, green beans, gulf shrimp & pecorino cheese
Main Course
Dover Sole
Wood-grilled Dover sole, filleted tableside with sauteed mushrooms,
fingerling potatoes & persillade sauce (+)
Fricassea de Homard
Butter poached Maine lobster with cauliflower,
fingerling potatoes, spinach & herbs in a creamy lobster sauce (+)
Lubina al Romesco
Baked Mediterranean Sea Bass with a classic Romesco sauce of almonds,
roasted peppers & tomatoes, with olive oil potato, cauliflower, spinach & herbs
Brasato al Barolo
Beef Shortrib slowly braised in red wine and spices with creamy polenta, lacinato kale & carrots
Agneau Roti
Wood-roasted lamb rack with roasted Brussels sprouts,
fingerling potatoes & red wine lamb sauce with black olive
Filet Mignon a la Bordelais
Wood roasted beef tenderloin with potato mousseline, sauteed mushrooms & bordelaise sauce (+)
Por Deux
Chateaubriand for Two
Herb Marinated and Wood Roasted, Center Cut Angus Filet Mignon
with Pommes Aligot, Grilled Broccolini & Red Wine Veal Sauce (+)
Dessserts
Caramel Pots de Crème
Baked caramel custard with “Caramelia” chocolate cremeux,
Chantilly cream & crunchy chocolate royaltine
Chocolate Prailine
Dark chocolate mousse with praline cremeux, flourless chocolate sponge cake,
chocolate glaze and chocolate praline, served with whipped milk chocolate ganache & candied hazelnuts.
Grapefruit Posset
Grapefruit custard with campari gelee, candied citrus, pomegranate, pistachio, tuile
Mont Blanc
Chestnut and vanilla bean cream, chestnut dacquoise, black currant jam, meringue
Seasonal Sorbet