Our New Years Eve Menu this year is being called the "chefs whim".. 5 courses of whatever we want to do for you. Most nights we roll with the punches and develop some dishes on the spot for our tasting menu. we have fun with the ingredients we have in house and bring in a new item or two to throw on our tasting menus.
But a holiday in a restaurant is not one to screw with...no way we can just develop something on the fly for 150 seperate tasting menus...so I started developing some of this years dishes tonight. A hefty order from one of my favorite purveuyors brought in red leg partridge, hudson valley foie gras, heavy bag of fresh winter truffles, venison tenderloin, veal sweetbreads & painted hills beef to name a few.
Some of the dishes to expect this NYE
Cured Venison Carpaccio/walnut & horseradish cream
Veal Sweetbread "Lyonnaise"/1 hour egg/banyuls vinagrette
Red Leg Partridge/puy lentils/truffled cabbage
Gingerbread Stout Cake/egg nog froth/organic local cranberries