Dinner Menu
Saturday, December 31st, 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