Menu

New Year’s Eve at Fearing’s

FIRST COURSE

Caviar Variations

1)Imperial Osetra with Potato Blini, Crème Fraiche, Grated Egg Yolk, Chives

2)White Sturgeon with Persian Cucumber, Whipped Horseradish Yogurt, Beet Gel and Dill

3)Smoked Steelhead with Fingering Potato Chip, French Onion Dip and Tarragon

STARTERS

Flambéed Brandy Quail on Classic Choucroute, Honeycrisp Apple Marmalade with Dijon Mustard Cream

Cognac Scented Lobster Bisque with Seafood Sausage

and Espelette Pepper Cream

Nantucket Bay Scallops with House Made Linguine

with Brussels Sprout Leaves, Butternut Squash, Pancetta and Parmesan/Sage Cream

Hudson Valley Foie Gras Torchon

on Pistachio Butter with Ginger Poached Seckle Pear

and Port Wine Cherry Glaze

Texas Wagyu Beef Carpaccio with Hand Scraped Black Truffles,

Smoked Cured Egg Yolk, Pickled Yellow Beets, Confit Fennel

with a Pile of Tallow Fries

ENTREES

Galician Turbot with Perrier-Jouet Champagne/Blue Crab Sauce on Classic Pommes Purre, Shallot Green Beans and Crispy Leeks

White Pheasant Coq au Vin with Cipollini Onions, Chantrelle Mushrooms, and Scarlett Turnips on Creamy Parsnip Puree

Buerre Poached Maine Lobster and Meyer Lemon Ricotta Gnocchi with Thermidor Sauce on Butternut Squash Puree

Beef “Wellington” with Pate Foie Gras and Royal Trumpet Mushroom Duxelle, Creamed Spinach and Sauce Perigueux

Live Wood Fired Australian Wagyu Ribeye with Handmade Kennebec Frites,

Pan Roasted Asparagus and Béarnaise Sauce

DESSERT TRIO

Strawberry and Champagne Macafraise

Dark Chocolate Mousse Bombe with vanilla crème brulee and praline crisp

Apple “Tatin” Mille Feuille