Monday, December 13, 2010

New Years Eve Menu @ 606 Congress

NEW YEARS EVE 2010
CHEF RICHARD GARCIA

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BEGINNINGS

Lobster Bisque
tarragon, crème fraiche
- Bethel Heights Chardonnay -


Crispy Heritage Pork
mustard, upland cress, pickled radish
 - De Ladoucette Pouilly Fume -


Butter Poached Lobster
parsnips, curry
- Pine Ridge Chenin Blanc/Viognier -


Foie Gras Brûlée
blood orange-cranberry salad, pistachio, vanilla balsamic (10.00 supplement charge)
- Trimbach Gewürztraminer-

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SALADS


Heirloom Squash
radish, shallots, upland cress, almonds, apple cider vinaigrette
- WillaKenzie Estate Pinot Gris -



*Caesar
romaine, parmesan, anchovies, brioche croutons
- Georges Duboeuf "Flower Label" Fleurie Beaujolais -


Roasted Beet
pears, pecans, uncured farmhouse bacon, Berkshire blue cheese
- J Wilkes Sol Hills Pinot Noir -

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MAINS

Hake 
pickled mushroom, smoked ocean water, salsify puree
- Robert Foley Pinot Blanc -


Pork Loin Chop
Tuscan kale, Boston marrow squash, cipollini onion
- Agricola Punica Barrua-


Gearges Bank Sea Scallops
mushrooms, fingerling potatoes, haricot verts, vinaigrette
- Havens Wine Cellar, Albarino -


Brandt Farms Ribeye
sea salt potatoes, spiced broccoli rabe, balsamic
- Pazzo Sangiovese -


 Organic 1/2 Chicken
Brussels sprout, hominy, natural jus
- Mt. Difficulty Roaring Meg Pinot Noir -

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INDULGE

Tall German Chocolate Cake
- Grahams 6 Grapes Port -


White Chocolate Bread Pudding
butter brown rum raisins, caramel
- Michele Chiarlo Moscato D'Asti Nivole -


Pumpkin Panna Cotta
spiced cream, nine year caramel corn
- Grahams 6 Grapes Port -

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75 FOUR COURSE

100 WITH WINE






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