Event

New Year's Eve at Emilia

We will be offering a 5-course meal with 3 choices for each course. As always we will offer a progression of luxurious dishes from Shellfish, Seafood, Pasta, Main Course to Dessert. Each dish will include luxurious ingredients including Fresh Truffles, Royal Red Shrimp, Caviar and Wagyu Beef to name a few. Exceptional Italian wines will be offered as a supplemental pairing for each course.

NYE 2019

CRUDO
Kona Kampachi Tartare with Cucumber, White Balsamic, Crispy Rice, Basil Oil, Colatua di Alici (skim milk) Bubbles, Gold Leaf

Squid Ink Brioche Toasted in Smoked Shellfish Butter, Uni and Calabrian Chile Butter with House Cured Scallop Bottarga

Golden Beet Carpaccio with Black Truffle, Smoked Gorgonzola, Young Arugula, Pine Nuts and Very Old Balsamic Vinegar

PESCE
Binchotan Charcoal Smoked Lobster, Celery Root Panna Cotta, Celery Root, Pale Celery Salad, Lobster Roe, Preserved Black Truffle Aioli, Crispy Focaccia

Tahitian Vanilla Butter Poached Royal Red Shrimp, Monkfish Fegato Sauce, Winter Citrus, Local Turnip

Seared Diver Scallop with N'duja, TN 'Speck' Brodo, Savoy Cabbage and Jerusalem Artichoke-Apple Puree

PASTA
Bucatini Pasta Amatriciana with Braised Octopus, Cold Smoked Bone Marrow and Pan Grattato

Potato Gnocchi with Sturgeon Caviar, Meyer Lemon Butter, Cured Farm Egg Yolk and Chives

Parmesan Ravioli, Crispy Duck Skin, Foie Gras Mousse, Caramelized Cippolini Onions and Black Truffle

SECONDI
Brassato al Barolo - Waygu Beef Shortrib Slowly Cooked in Barolo with Carrots, Rosemary, Smoked Beef Fat and Shallots

Salt Roasted Lamb Loin, Sardinian Fregola 'Risotto' with Saffron, Grilled Radicchio, Umbrian Green Olive Sauce and Oil
Cured Black Olives

Grilled Sturgeon, Braised Veal Breast, Cannellini Bean Puree and Black Trumpet Mushroom-Marsala Sauce

DOLCI
Ian's Lemon Thing

Sal's Cannoli Thing

CHEESE TASTING
Taleggio with Caraway Carte di Musica and Barolo Chinato Marinated Mushrooms
Cacio al Tartufo with Local Honey and Toasted Roman Slipper Bread
Gorgonzola Semifreddo with Poached Stone Fruits and Pine Nut Biscotti