Sepia

When: Sat., Dec. 31 2011

Chef Andrew Zimmerman offers a four-course prix fixe menu between 5:30 and 6:45 PM ($75, $135 with wine pairings) and a five-course prix fixe with a cocktail from 8 to 9:30 PM ($95, $175 with wine pairings). Choices include a bone marrow dumpling with oxtail, foie gras, and truffles; squid-ink pasta alla chitarra with lobster; venison with chestnut-fennel confit; line-caught cod with miatake-sunchoke hash and brandade, and a chocolate malted mousse terrine with banana, brandied cherries, and peanuts.

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