HOLIDAY EVENT MENUS
Open Wednesday - Sunday after 4:30pm
CHRISTMAS EVE AT THE BELFRY
December 24th 2025
Executive Chef Nicci Tripp
PRELUDE
LUMP CRAB AVOCADO SPHERE
Meyer Lemon Aioli / Arugula Oil / Parmesan Frico
BUTTER POACHED LOBSTER GNOCCHI
Ricotta Gnocchi / Lobster Bordelaise
YELLOWFIN TUNA TARTARE
Avocado / Mango / Seaweed / Ponzu / Chipotle / Tobiko
PROSCIUTTO ROASTED PEAR & CRISPY GOAT CHEESE
Caramelized Walnuts / Pumpkin Butter / Balsamic Cider Syrup
BUTTERNUT CIDER BISQUE
Bacon Wrapped Dates / Pecans / Chevre / Brown Butter
HONEYCRISP APPLE & POMEGRANATE SALAD
Spiced Pepitas / Goat Cheese / Arugula / Cider Vinaigrette
CRISPY PORK BELLY
Caramelized Pineapple / Gochujang BBQ Sauce
ENTREES
HUDSON VALLEY DUCK
Spiced Breast / Confit Leg / Cranberry Wild Rice / Blackberry Gastrique
PANCETTA ROASTED NEW ZEALAND LAMB
Parsnip Pear Puree / Tomato Mint Marmalade / Calvados Thyme
BLACK ANGUS BEEF WELLINGTON
Truffle Mushroom Duxelle / Yukon Potato Gratin / Cabernet Demi Glaze
TRUFFLE GOAT CHEESE RAVIOLI
Wild Mushroom Confit / Parmesan / Goat Cheese / Truffle Beurre Blanc
RED MISO FAROE ISLAND SALMON
Forbidden Black Rice / Mango Chutney / Yuzu Ginger Vin Blanc
FINALE
CITRUS OLIVE OIL CAKE
Pistachio Gelato
VANILLA BEAN CRÈME BRÛLÉE
Sweet Mango Sorbet
FLOURLESS CHOCOLATE GATEAU
Vanilla Bean Gelato
CARAMEL APPLE CRISP
Cinnamon Gelato
Consuming raw or uncooked meats may increase your risk of food borne illness, especially if you have certain medical conditions. Please tell your server if anyone in your party has a food allergy. For parties of six or more a twenty percent (20%) gratuity is added
NEW YEAR’S EVE AT THE BELFRY
Executive Chef Nicci Tripp
AMUSE BOUCHE
THE CAVIAR EGG
Truffle Custard | Vodka Cream | Caviar
PRELUDE
LUMP CRAB AVOCADO SPHERE
Parmesan Crisp / Chipotle Aioli
BUTTER POACHED LOBSTER GNOCCHI
Roasted Lobster Bordelaise
YELLOWFIN TUNA TARTARE
Avocado / Mango / Seaweed / Ponzu / Chipotle / Tobiko
CRISPY PORK BELLY
Caramelized Pineapple / Gochujang BBQ Sauce
HONEYCRISP APPLE & POMEGRANATE SALAD
Spiced Pepitas / Goat Cheese / Arugula / Cider Vinaigrette
FOIE GRAS & TRUFFLE TERRINE
Fig Onion Marmalade / Shaved Truffle / Vincotto / Toasted Brioche
ENTREES
HUDSON VALLEY DUCK
Spiced Breast / Confit Leg / Cranberry Wild Rice / Blackberry Gastrique
GRILLED SWORDFISH & SPOT PRAWN
Forbidden Black Rice / Pink Peppercorn Bearnaise / Meyer Lemon Beurre Blanc
PANCETTA ROASTED NEW ZEALAND LAMB
Parsnip Pear Puree / Tomato Mint Marmalade / Calvados Thyme Jus
BLACK ANGUS BEEF WELLINGTON
Truffle Mushroom Duxelle / Yukon Potato Gratin / Cabernet Demi Glaze
TRUFFLE GOAT CHEESE RAVIOLI
Wild Mushroom Confit / Parmesan / Goat Cheese / Truffle Vin Blanc
BUTTER POACHED LOBSTER TAIL
Bacon Wrapped Scallops / Butternut Risotto / Blood Orange Beurre Blanc
FINALE
CITRUS OLIVE OIL CAKE
Pistachio Gelato
Expresso Tiramisu
Cappuccino Gelato
FLOURLESS CHOCOLATE GATEAU
Vanilla Bean Gelato
CARAMEL APPLE CRISP
Cinnamon Gelato
$125
Consuming raw or uncooked meats may increase your risk of food borne illness, especially if you have certain medical conditions. Please tell your server if anyone in your party has a food allergy. For parties of six or more a twenty percent (20%) gratuity is added