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New Year's Eve
News Years Eve 2008
First Course
chestnut cream soup, cambazola profiterole
Wine Pairing: 2005 Altamira ‘Brandal’ Albarino, Rias Baixas, Spain
bruleed grapefruit, capriole goat cheese, duroc pork belly lardoons,
toasted hazelnuts & arugula salad, sherry vinaigrette
Wine Pairing: 2005 Tour De Mirambeau Sauvignon Blanc, Bordeaux, France
Second Course
seared quail, white truffle oil, organic mushroom risotto, fried parsley
Wine Pairing: 2005 Castoro Pinot Noir, Bien Nacido, California
sun dried tomato palmier, lobster and white fish mousseline,
citrus herb gremolata & saffron cream
Wine Pairing: 2005 Susana Balboa ‘Crios’ Torrontes, Cafayate, Argentina
Third Course
grilled venison, huckleberry demi glace, spicy corn bread pudding,
roasted winter root vegetables
Wine Pairing: 2004 Lafont ‘Eringone’ Cabernet Franc/Tannat, Madiran, France
pistachio crusted sea bass, orange fennel salad, braised black kale,
fennel pollen cream sauce
Wine Pairing: 2005 Qupe Marsanne/Rousanne, St. Ynez, California
fresh spinach fettucinni, roast squash, parsnips, wild mushrooms,
toasted pinenuts, black river white wine gorgonzola cream sauce & leek frizzle
Wine Pairing: 2004 Quinto do Cao Touriga Nacional, Douro, Portugal
Fourth Course
black dog caramel goat cheese gelato sundae, warm pedro jimenez sherry poached figs and candied black walnuts
Cocktail Pairing: Pimms #1, Rose Essence, Blood Orange Nectar, Sparkling Rose
orange caramel flan, candied orange zest, chocolate anise tuille
Cocktail Pairing: Black Lime House-Infused Organic Vodka,
Aperol, Lemon Myrtle Syrup, Orange Blossom Water, Sparkling Wine
uncommon black cat chocolate soup with vanilla cinnamon churro
Cocktail Pairing: Madagascar Vanilla House-Infused Makers Mark,
Wattleseed Essence, Tupelo Honey, Blood Orange Bitters
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