Chef Michael Brenner said the New Year’s Eve menu will offer diners a New Orleans-inspired feast. Toast to the new year with champagne and a meal that includes:

Amuse Bouché
Rappahannock Oyster with champagne mignonette and black truffle

First Course Choices
• Crispy Shrimp with crème fraîche remoulade, pickled green tomato salad with apple, celery and Crystal hot sauce dust
• Roasted Forrest Mushrooms with brioche French toast, mizuna, farm cheese and absinthe sabayon
• Seared Scallop with oxtail marmalade and preserved carrots

Main Course Choices
• Duck Breast with winter vegetables, sweet potato, butter and cane sugar demi-glace
• Braised Short Rib with smothered potatoes, Swiss chard, and mustard bread crumbs
• Acorn Squash Cannelloni with house-made pasta, béchamel, almond crumble, and local squash

Dessert
Spiced Apple Tarte Tatin with Calvados foam and tonka bean