New Year's Eve 2016 Dinner Menu

New Year’s Eve Dinner Menu

Reservations by phone only
call Christine: 802-295-1470 ext. 3315
Seating 6 - 9:30pm

 

Amuse


American Caviar

Jonah crab, potato gaufrette
Delamotte Brut NV, Le Mesnil-sur-Oger, Champagne, France

Glass 24 / Half glass 12

 

Appetizers


Spaghetti Squash “Carbonara”

roasted garlic, dried maitake mushrooms, pickled egg yolk, pecorino romano
Roussanne, Truchard, 2014, Carneros, Napa Valley, California

Glass 15 / Half glass 7.5

 

Chickpea Ragout

roasted garlic, root vegetables, charred tomato, harissa
Sauvignon Blanc, Pascal Jolivet, 2016, Sancerre , France

Glass 16 / Half glass 8

 

Tuna Crudo

plum kimchi and pomegranate
Cava Brut Rose’, Via de la Plata, Extremadura, Spain

Glass 15 / Half glass 7.5

 

Long Island Duck Confit

crispy, shaved Brussels sprouts, green apple and bacon vinaigrette
Chenin Blanc, Reyneke, 2016, Stellenbosch, South Africa

Glass 16 / Half glass 8

 

Tenderloin of Beef Carpaccio

horseradish, capers, grilled croutons, fresh herbs
Sparkling Chardonnay, Cremant de Bourgogne Brut N.V., JJ Vincent, Burgundy, France

Glass 15 / Half glass 7.5

 

Soup or Salads


Jerusalem Artichoke and Roasted Chestnut Soup

 

Kale Salad

apples, Cabot clothbound cheddar, green cabbage, walnuts

 

Arugula Salad

pumpkin, dried cranberries, Asian pear, sumac and cinnamon dressing

 

Sparkling Riesling Sekt, Steininger, Kamptal, Austria

Glass 15 / Half glass 7.5

 

Entrées


Herb Crusted Halibut

fish chowder, melted leeks, crispy mirepoix
Merlot, Cabernet Franc, Château Haut-Segottes Grand Cru, 2013, St. Emilion, France

Glass 18 / Half glass 9

 

Dry Aged Sirloin

creamed spinach, chive whipped potatoes, blue cheese compound butter, cabernet demi-glace
Merlot, Cabernet Franc, Château Haut-Segottes Grand Cru, 2013, St. Emilion, France

Glass 22 / Half glass 11

 

Simon Pearce Crispy Half Duckling

wild rice and stone fruit, haricots verts, orange and coriander sauce
Sangiovese, Collemattoni, 2014 Rosso di Montalcino DOCG, Italy

Glass 22 / Half glass 12

 

Cider Brined Misty Knoll Statler Chicken

Brussels sprouts, kale, carrot, cider jus, sweet potato puree
Chablis, “Les Vieilles Vignes”, 2010, Domaine Daniel-Etienne Defaix, Burgundy, France

Glass 24 / Half glass 12

 

Butter Poached Lobster and Wild Mushroom

chive and black pepper gnocchi, roasted garlic cream
Syrah, Maison Nicholas Perrin, 2011, St. Joseph, France

Glass 20 / Half glass 12.50

 

Venison Loin

Dauphinoise potatoes, braised baby kale, micro turnips, cabernet and juniper glace
Pinot Noir, Mt. Beautiful, 2014, North Canterbury New Zealand

Glass 16 / Half glass 8

 

Roasted Root Vegetable “Bolognese”

house-made black pepper linguine, whole milk ricotta
Barbera, "Santo Stefano"Castello di Neive 2009, Barbera d'Alba DOC, Italy

Glass 15 / Half glass 7.5

 

 

Desserts


Roasted Asian Pear

feuilletine, mango, caramel

Chocolate Coconut Cream “Tart”

almond brittle, bailey’s chocolate sauce

House Made Chocolates

Apple Cranberry Zeppoles

cider glaze, amaretto, orange zest

Semillion, Sauvignon Blanc, Muscadelle, Sablettes, Sauternes France

3oz glass 16

Late Harvest Zinfandel, Dashe, Dry Creek Valley, California

3oz Glass 14



$80 per person exclusive of beverages, tax and gratuity
Add $40 for ½ glass pairing
Menu is subject to change

Call US: 800-774-5277