Sunday, January 2, 2011

final menu- new years 2011

1st Course

2009 Jasnieres, Pascal Janvier, Cuvee Silex Loire Valley, France

- Charcuterie Plate

- Oysters on the Half Shell

- Mustard Tart with Roasted Squash & Braised Endive

2nd Course

2009 Vin de Table, A. Clape, Le Vin des Amis Rhone, France

- Duck Breast, Lentils with Jambonette & Braised Greens

- Monk Fish with Spaetzle, Cabbage & Apples - Lamb Sausage, Loin & Shoulder with Polenta & Braised Greens

- Chanterelle , Black Trumpet & Pig Ear Mushrooms cooked three ways

with Quinoa & Arugula Salad

3rd Course

Cava Grans Moments Brut, Spain

- Buttermilk Cake with Goat Cheese Icing & Berry Sauce

- Pistachio Semifreddo with Brandied Cherries

- Pears Poached in Red Wine with Chocolate Mousse

- Biscotti with 2004 Osterreich Peter Schandl Ruster Ausbruch, Austria

- Champagne Biscuits with Champagne Joel Falmet Brut Traditional, France

- Almond Cookies with Oloroso, Asuncion Alvear, Spain

45. for 3 courses 25. for wine pairing gratuity not included.

Happy New Year. 2011

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