New Year’s Eve 2012 menu

Small plates:

Soup: Creamy Brussels sprouts, with crispy Brussels sprouts, bacon, and blue cheese croutons $6

Oysters on the half shell, on ice with mignonette and fresh-grated horseradish, or roasted with preserved lemon hollandaise and buttered bread crumbs, $8 for half dozen; $14 for a dozen

Salad of frissee, chiogga beets, kumquats, goat cheese crouton, lemon thyme vinaigrette $8

Grilled romaine, gorgonzola cream dressing, pine nuts $8

Oregon Dungeness Crab and ricotta ravioli, chanterelle mushroom tomato cream $12

Main Courses

Italian Porchetta: Pork-belly wrapped pork loin with oranges, fennel seed and herbs, pork sugo, fingerling potatoes in butter and parsley; grilled Italian lacinato kale and figs, fig vin cotto     $21

Butternut squash and fennel risotto with sage and hazelnuts, seared scallops, grape must mustard  $21   (vegetarian available upon request, $18)

Spanish bouillabaisse, with scallops, mussels, prawns, Dungeness crab, Spanish chorizo sausage, roasted red potatoes, saffron smokey paprika broth, grilled bread with romesco  $25

Filet mignon, gnocchi and crimini mushrooms in horseradish crème fraiche, roast Brussels sprouts with bacon $27

Desserts

12 layer cake with layers of cake, crisp hazelnut meringue, chocolate souffle and mocha buttercream   $6

Clementine creme brulee with chocolate dipped ambrosia macaroons and candied blood orange

 

 

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