Co Co. Sala
Five courses, $110; includes Champagne course and truffles.
First course: Lobster crostini with caviar and mozzarella.
Second course: Manchego-and-baby-arugula salad with caramelized apples, dates, apples, oranges, and coffee vinaigrette.
Main course: Beef tenderloin with a Gruyère-and-cocoa-bean crust, Shiraz reduction sauce, and roasted-garlic-and-goat-cheese potato purée; pan-seared truffled Dover sole with risotto and morel mushrooms; portobello risotto with crispy potato and seasonal vegetables.
Fourth course: Cucumber-and-grape sorbet with cucumber and cilantro shoots, avocado-lime purée, and cumin shortbread.
Dessert: Dark-chocolate mousse with vanilla crème brûlée and salted caramel; white-chocolate-and-raspberry mousse; toffee-pudding cake with chocolate shavings and butter-toffee sauce.
Serving times: First seating, 5 to 8; second seating, 8:30.
Four courses, $90
First course: Pesto-marinated jumbo grilled shrimp, sweet potato, and arugula salad with pimentón-lemon vinaigrette; adobo-rubbed charred tuna with fresh hearts of palm, avocado, and roasted beets; Chino glazed beef-pork-and-pine-nut meatballs, and pickled-carrot/cilantro slaw; spinach-and-Manchego cheese puffs with goat-cheese/ranch sauce and olive oil; lump crab, smoked cheddar, tomatillos, and candied-peanut salsa.
Second course: Watercress, avocado, plantain salpicón, and Cabrales cheese with cumin-orange vinaigrette.
Main course: Whole filet of Australian sea bass with fried rice, baby-sprouts salad, and chile-citrus sauce; mango-barbecue-glazed jumbo shrimp and Anaheim pepper stuffed with quinoa, sweet potato, and mascarpone cheese, served with guacamole; pulled pork with orange mojo, Amarillo chile, black-bean broth, and Vigorón slaw; 12-ounce grilled sirloin with caramelized shallots, black kale, and yuca fries.
Dessert: Flan with berries; rice pudding.
Three courses; $99 (includes open bar)
Appetizers: Smoked Norwegian salmon with capers, onions, and mixed greens in lemon vinaigrette; cotechino sausage with braised lentils and rosemary; porcini mushrooms over warm polenta with Parmesan and white-truffle oil.
Main course: Butternut-squash tortellini in butter-and-sage sauce; spaghetti with Maine lobster and tomato-basil sauce; seared tilapia in Prosecco wine with haricot vert and fingerling potatoes; grilled lamb chops with potato cake.
Dessert: Tiramisu; warm apple-and-cinnoman crisp with vanilla gelato; pandoro with Grand Marnier zabaglione and mixed berries.
Serving times: 8 to midnight.
Five courses, $59 for reservations made for 5:45 or earlier; $75 for reservations made for 6 PM or later
First course: Prosecco; lentils with pecorino di fossa; meatballs with lemon-and-marsala sauce.
Second course: Roasted Brussels sprouts with braised pork belly and caramelized onions; house-made pâtés served with mustard; pan-fried potatoes, smoked prosciutto, horseradish-and-herb mascarpone, and golden caviar.
Third course: Risotto with squid, shrimp, clams, and mussels; cannelloni in a veal-and-pork ragu; wild-boar pappardelle with raisins, currants, spices, and grana cheese.
Main course: Rockfish with tomato sauce and vegetables; lamb chops with red-wine sauce and roasted potatoes; house-made duck-and-pork sausage on white-bean stew; roasted mushrooms on white-bean stew.
Dessert: Biscotti plate; flourless chocolate cake with ginger gelato; three flavors of gelato with chocolate sauce.
Serving times: 4 to 10:30.
Mie N Yu
Four courses, $85
First course: Butternut-squash soup topped with cashew salsa and curry-lime crème fraîche; Mediterranean salad of baby greens, golden beets, grape tomatoes, goat cheese, and pistachios.
Second course: Lamb kabobs with charred vegetables and cilantro-yogurt sauce; chicken satay with coconut/peanut sauce and tomato-cucumber-ginger salsa; tuna tartare with chile peppers, lemongrass, and kimchee aïoli, served over wonton crisps.
Main course: Grilled lamb skewer over basmati rice with golden raisins, carrots, and cilantro-yogurt sauce; garlic noodles with tofu, pea shoots, chiles, and tomatoes; lump crabcakes with wilted greens, tomato confit, and kimchee aïoli; sea scallops, seaweed salad, pearl pasta, and oyster mushrooms with pickled-ginger butter sauce; chicken breast with red-chile marinade; New York strip steak with asparagus and shiitake relish.
Dessert: Cardamom crème brûlée with ginger and strawberries; white-chocolate bread pudding with fruit compote, pomegranate anglaise, and vanilla ice cream; house-made chocolate truffles and chocolate-dipped strawberries; dark-chocolate molten cake with ganache, chai latte crème, and fresh berries.
Serving times: 7 to 9:30.
Five courses, $125
First course: Lemon-shrimp ceviche; beet carpaccio.
Second course: Maine lobster bisque with crème fraîche, parsnip chips, and lobster-tarragon salad; Belgian-endive-and-mâche salad with roasted apple, walnuts, and goat cheese; truffled pheasant pâté with orange/cranberry chutney and crostini.
Third course: Wild mushrooms with French Brie, leeks, microgreens, and herb emulsion; crab-and-avocado salad with Meyer lemon, mango, and ancho-chile vinaigrette; short-rib ravioli with Brussels sprout leaves and roasted-vegetable brunoise.
Main course: Pan-seared Maine lobster risotto with butternut squash, fennel, and spinach; beef-tenderloin Wellington with Cabarnet sauce, Kabocha-squash purée, black trumpet mushrooms, and citrus emulsion; lamb loin with juniper jus, truffled-turnip gratin, kale, shallots, and carrots; duck breast with quince sauce, Brussels sprouts, chestnuts, and parsnip-carrot purée; truffle risotto with roasted pumpkin, chanterelles, spinach, leeks, and radicchio.
Dessert: Chocolate cake with cappuccino ice cream; chocolate/peanut-butter bar with crème fraîche; amaretto crème brûlée with orange-cranberry compote; quince apple pie with ice cream; Meyer-lemon meringue tart; pecan-date pie; trio of cranberry, blood-orange, and coconut sorbets.
Serving times: 5:30 to 10:30.
Four courses, $100
First course: Foie gras terrine with ancho-huckleberry jam and almond brioche; Kona kampachi crudo with salsify, quince, and truffle salt; poached lobster with cabbage fondue and pear; caramelized blood orange, shaved fennel, and dried black olives.
Second course: Oyster risotto with Champagne sauce and caviar; house-made garganelli with ricotta and black truffle; seared sea scallops, cauliflower, chard, almond milk, and capers; black bass and sunchoke soup served with Meyer-lemon brown butter and sunflower seeds.
Main course: Duck breast and wild-persimmon-braised leg with baby turnips; Piedmont Ridge beef strip and red-wine-braised short rib with parsnip and coffee; pork with a truffled sweet-potato purée and cider gastrique; rack of lamb with porcini, celery root, and pomegranate; pumpkin souffle with goat-cheese fondue, pickled cranberries, and Brussels sprouts leaves.
Dessert: Tiramisu; triple-layer chocolate-mousse cake; mimosa sorbet.
Serving times: First seating, 5 to 7 (limited à la carte menu); second seating, 8 to 11 (prix fixe menu)
Three courses; $95
Appetizer: Yellowfin-tuna tartare, Meyer lemon, yuzu gelée, caviar; mâche-and-frisée salad with black truffle and warm goat cheese; foie gras with spinach and pomegranate jus; crabcake with fennel and tangerine; duck terrine with seven-grain bread, orange zest, and foie gras.
Main course: Steamed Hawaiian onaga fish with langoustine broth, ginger oil, and scallion rice; sea scallops with celery-root purée and truffle beurre blanc; venison loin with crusted chestnut, huckleberry jus, and potato mille feuille; guinea hen, winter roots, truffle potato, and sage jus; potato-crusted filet mignon with hedgehog mushroom, crones, and Rossini sauce.
Dessert: Torrone nougat parfait with Bartlett pear, chai meringue, and milk chocolate; glazed Satsuma mandarins with Arborio rice, caramel gelée, and hazelnut dacquoise; Key lime glacé with coconut soufflé, chocolate jelly, and coconut shortbread; chocolate roulade with coffee ice cream, roasted baby banana, and milk-chocolate chantilly.
Serving times: 5 to 6:30.
Seven-course tasting menu, $150
Savory courses: Selection of canapés, lobster roll with black truffle, foie gras, and lemon; steamed Mediterranean wild loup de mer fish with saffron and fruit emulsion; chestnut tortellini with black truffle; brioche-crusted veal cheek, grilled veal loin, and jus au Romarin; filet mignon with black truffle.
Sweet courses: Rosewater bavarois with grapefruit sorbet, Campari gelée, and pistachio; dessert trio of clementine foam with hazelnut shortbread, nougat parfait with milk chocolate, and frozen Tanzanie chocolate sphere.
Serving times: 8 to 9:30.