Dinner Menu

Saturday, December 31^st, 2011

New Years Eve

Please pick one item from each section

First Course

Charred Confit of Octopus, grapefruit, horseradish, roasted beets and quinoa

Jerusalem Artichoke Soup, crab salad, creme fraiche, lemon, black truffle, croutons

Berry Patch Lettuces, apple, banyuls, pomegranate, pumpkin seeds and pecorino toscano

Second Course

Terrine of Vermont Rabbit and New York Veal, toasts, sage, Parmesan, porcini mustard

Smoked Portobello Mushroom Confit, pickled exotic mushrooms, burnt garlic, kale, sundried tomatoes and blue cheese grits

Fricassee of Monkfish and Veal Sweetbreads, white bean – caper picatta, arugula pistou

Third Course

Twenty Four Carrot Risotto, oranges, black olive oil, chilies and flavors of anise

Pork Belly Ravioli, crushed rosemary biscotti, savory pear puree, cipollini agro dolce

Spaetzle, slow poached egg, black whitefish roe, chervil, dill and heirloom turnip

Fourth Course

Seared Petite Filet of Venison (rare), sugar beet kraut, purple potatoes au poivre, mustard crema

Beef Short Rib “Wellington”, foie gras, spinach, French phyllo and balsamic smoked onions

Seared Diver Scallops, truffled beluga lentil salad, braised iceberg and oysters, cauliflower puree

Rawson Brook Chevre Cavatelli, crimini mushrooms, black truffle, striped acorn squash puree

Dessert

Cream Cheese and Toasted Coconut Arancini

warm banana caramel, pineapple, mango gelee, coco nibs

Dark Chocolate and Pistachio Truffle “Tart”

wild Sicilian candied cherries, mascarpone and orange crème, coco crust, sea salt

Fig and Almond Crostada

lemon poppy seed honey, goat cheese mousse