Monday, March 9, 2009


New Years Eve Dinner Menu ‘08


~Pan Roasted Sea Scallops
Zucchini Latkes & a Vidalia Creme

Seared Hudson Valley Foie Gras
Black Mission Fig Compote, Petite Red Ribbon Sorrel
Boursin & Strawberry Balsamic

Smoked Blue Point Oysters in the Half Shell
Peppered Bacon & Apple Mignonnette

~Veal Paillard
Spinach, Wild Mushrooms & Pignoli
Sherry Wine & Italian Tomato Gastrique and White Truffle Oil

Soup or Salad

Lobster Bisque with Tarragon Crème

Organic Greens Roasted Beet Salad
Local Goat Cheese, Candied Pecans & Clementine Vinaigrette

Watermelon Winter Radishes
English Cucumber, Peppered Curly Cress & Lemon Verbena Emulsion


~Dover Sole
Parsley Fingerling Potatoes, Julienne Vegetables & Sauce Grenoblois

~Medallions of Pork Tenderloin
Tart Apple Cranberry Polenta & Mustard Greens
Stone Ground Mustard Pork Jus

~Free Range Airline Chicken
Asparagus Manchego Risotto, Oven Roasted Tomatoes
Aged Balsamic Syrup & Natural Chicken Jus

~Pan Roasted Bronzini
Red Pepper & Artichoke Ragu, Minute Fennel
Lemon Caperberry Buerre Blanc

~Horseradish Smoked Filet of Beef Tenderloin
Gruyere Yukon Galette, Zucchini, Brittle Onions & Cabernet Reduction


Gran Marnier Crème Brulee
Candied Kumquats and Chocolate

Parfait of White Chocolate Mousse,
Raspberry Chambord Coulis & Mint

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