New Year's Eve Dinner
December 31, 2019

Prepared by Chef Jeff Woolley

Below is 2019 New Year's Eve Dinner.  Menu items subject to change.

Amuse Gueule

Shrimp Escabeche
Butter Poached | Pepper Relish | Toasted Herbs
-or-
Wild Mushroom Arancini
Gruyere Cheese | Roasted Garlic | Hollandaise Sauce


Intro

Chrispy Brussels Sprouts
North Country Bacon |   Green Hill Blue |  Cream
-or-
Seared Scallops
Butternut Puree | Maple Glaze | Toasted Nuts

Intermission

Roasted Beet Salad
Arugula | Goat Cheese Fritter  |   Pumpkin Seeds |   Mustard Vinaigrette
-or-
Spinach Salad
Roasted Grapes |   Red Onions | Warm Bacon Dressing | Sunflower Seeds


Main Event

Short Rib of Beef*
Balsamic-Brown Sugar Braised | Potato Puree | Roasted Broccolini | Demi-Glace

-or-

Salmon Thermadore
Local Mushrooms | Roasted Garlic | Parmesan Potato |
Porcini Dust

-or-
Sous Vide Lamb Chops*
Mushroom Puree | Roasted Baby Carrots  | Pine Nuts  |
Red Wine Demi Glace

-or-
Vegetable Paella
Shortgrain Rice | Local Vegetable | Saffron Tomato Broth

Encore

Toffee Pudding Cake
Meyer Rum Sauce | Brown Sugar | Rum Ice Cream
-or-
Flourless Chocolate Cake
Raspberries | Chocolate Sauce | Whipped Cream
-or-
Rustic Cream Cake
Bourbon Caramel |   Whipped Cream |   Candies Lemon


(V) and (WF) indicate offerings designed for our guests who prefer vegan and wheat-free foods. Items marked with a ^ require slight modification to meet those requirements. Please inform your server of any food allergies or dietary restrictions.

*Please be advised: Raw or undercooked foods increase the risk of foodborne illness, especially for those persons having certain pre-existing conditions.