Print

2013

NEW YEAR'S EVE

 

$125 Four Course Prix Fixe Menu, select one item per course

 


First Course

 

Roasted Young Beets

Red Sorel, Pistachio Chevre, Pomegranate Reduction

 

Roasted Corn Puree

Lobster, Shiso, Coconut Liquor

 

 

Second Course

 

Utah Artisan Cheese

Fig, Baguette, Jalapeno Jam

 

Prawn Cocktail

Bloody Mary Veil, Horseradish Froth, Worcestershire Reduction, Micro Celery

 

Venison Carpaccio

Capered Coriander, Juniper Oil, Shaved Hazelnuts, Focaccia Toast

 

 

Main Course

 

Braised BBQ Pork Osso Bucco

Cider Slaw, Baked Blackeyed Peas

 

Five Spice Salmon

Seasame Brussels, Thai Chili Ginger Broth, Wasabi

 

Cowboy Ribeye

Foie Torchon, Sweet Potato Puree, Gingerbread Demi Glace, Asparagus

 

Butternut Squash Ravioli

Goat Cheese, Sauteed Baby Kale, Fire Roasted Tomato Sauce

 

 

** ADD LOBSTER TAIL TO ANY MAIN COURSE FOR AN ADDITIONAL $25**

 

 

Dessert

 

Blueberry Streusel

Champagne Sorbet

 

Molten Chocolate Cake

Caramel Hazelnut Praline, Fresh Creme

 


 

We will gladly accomodate any food allergies/dietary restrictions,

otherwise please enjoy the menu as written.

 

Executive Chef

Carl Fiessinger