Niche Restaurant

‘Tis the season! Join in the seasonal festivities with a tropical Puerto Rican twist as you savor through a 5-course tasting menu curated by Chef Carlos. 1st Course Chestnut Velouté with truffle emulsion and our house bread 2nd Course Deconstructed ‘Pasteles’ - pulled pork, onion & cubanella ‘escabeche’, and a rice-and-beans hot sauce 3rd Course Fresh Cod - with a pork pettitoes and ‘gandules’ stew, Puerto Rican ‘morcilla’, and shoestring potatoes 4th Course Kurobuta Pork Belly with ripe plantain mash and a fennel au jus 5th Course Crème Brûlée of Puerto Rican ‘coquito’ Wine pairings available upon request. To ensure the complete experience for all our guests, the dinner experience will have a duration of 2 hours and 45 minutes.

Join us for an evening of delicious food, great company, and celebration as we toast to new beginnings! 1/2 Bottle of Moët & Chandon 1st Course Seafood Chowder with mussels, scallops, and shrimp with a puff pastry dome 2nd Course Salmon Gravlax with crème fraîche, caviar, and breadfruit fritters 3rd Course Lobster Truffle Risotto with Maine lobster and Burgundy Truffle 4th Course Venison Tenderloin with celery root purée, bitter chocolate demi-glace, and brûlée figs 5th Course Soufflé au Grand Marnier with dulce de leche ice cream To ensure the complete experience for all our guests, the dinner experience will have a duration of 2 hours and 45 minutes.

Join us for a decadent evening with a tasting experience consisting of 5 courses, along with curated pairings of wines per course. 1st Course Cannellini Bean Bisque Eric Phillip - “Les Trois Fils” Extra Brut, Champagne, France 2nd Course Filet Mignon Carpaccio Jako - Ruber Corvina & Merlot, Rosso Veronese, Italy ‘19 3rd Course Black Chilean Sea Bass Deerfield - Cabernet Franc, Sonoma, CA ‘17 4th Course Filet Mignon Rossini Taddei - Cabernet Sauvignon, Napa, CA ‘19 5th Course Tarte au Chocolat Papaprieto Perry - Pommard Clones Pinot Noir, Russian River Valley, CA ‘21