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New Year’s Eve dinner! Amuse bouche of tomato and watermelon. Goat cheese fondue. Paprika seared tuna loin with wasabi mayo, lemon foam, and brioche croutons. Butter leaf salad with pomegranate seeds, asparagus, toasted pistachio, pickled pearl onions, and pine nut pesto. Green apple granite with champagne splash. Butter-poached 6 oz lobster tail with potato and onion flan and warm aioli. Hot whisky soufflé with dark chocolate and sea salt. Veuve Clicquot champagne.