Menu
Fearing's New Year's Eve Dinner
Amuse-Bouche
Golden Amber Osetra
on Potato Blinis with Crème Fraiche and Chives
Starters
Cognac Scented Lobster Bisque
with Brown Butter Rock Shrimp, Confit Fennel and Chive Crème Fraiche
Pan Seared Alaskan Weathervane Scallops
on Butternut Squash Raviolis, with Onion Soubise, Crispy Prosciutto and Burnt Orange Emulsion
“Surf & Turf Carpaccio”
Gulf Crab/Celeriac Louis Salad on Texas Beef Wagyu with Pickled Yellow Beets, Grana Padano and Shaved Black Perigord Truffles
Hudson Valley Foie Gras Torchon
with Toasted Orange Brioche, Wild Huckleberry Compote and Bitter Herb Salad
Entrées
Pan Seared John Dory
on Velvety Fontina/Maine Lobster Risotto Butter Roasted Chanterelles, Glazed Haricots Verts,Citrus Sauce and Almond/Laurel Crumble
Dry Aged Rohan Duck 2~Ways
Seared Breast with Spiced Orange Sauce and Confit Leg Crepe au la Crème; Root Vegetable Medley Sauté and Fermented Maitaki Mushrooms
Mustard/Herb Crusted Lamb Loin
on Jerusalem Artichoke Puree with Potato au Gratin, Roasted Heirloom Thyme Carrots and Verjus Demi
Prime Beef “Wellington”
with Foie Gras Pâté and Wild Mushroom Duxelles, Creamed Spinach and Sauce Périgueux
Dessert DUo
~White Chocolate Exotique Baked Alaska
~Espresso “Martini” with Warm Beignets