New Year’s Eve Dinner 2017

 5 Course Fixed Price 95
Wine Pairings, Additional 65

 

Foie Gras Supplement, Additional 15

 

a la carte menu also available

Amuse Bouche

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Truffle-Thyme “Gundi”

Perigord Truffle, Parmigiano-Reggiano, Truffle Butter

Aberrant Cellars, Confero, Pinot Noir, Willamette Valley, Oregon, 2014

Or

Yukon Gold Blini “Short Stack”

House-Smoked Salmon, Black Pearl Wild Bowfin Caviar Chive Cream, Pickled Red Onion, Champagne Vinaigrette

Domaine Carneros by Tattinger, Brut, California, 2012

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Pan Seared Hudson Valley Foie Gras ($15 supplement)

Toasted Brioche, Pears, Candied Fennel, Pistachios

Tirecul, Les Pins, Monbazillac, France, 2012

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Big Island Hearts of Palm Salad

Puna Gardens Hearts of Palm, Arugula, Crisp Serrano Ham, Shaved Mahon Cheese Spiced Marcona Almonds, Piquillo Pepper Vinaigrette

Schieferkopf, Dry Riesling, St. Jacques, Alsace, France, 2012

Or

Maine Lobster Bisque

Poached Lobster, Gingered Carrots, Daikon, Scallion

Esperão, Antão Vaz, Arinto Blend, Portugal, 2013

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Pan Roasted Chilean Sea Bass

Gnocchi “Parisienne”, Leeks, Haricots Verts, Blistered Tomatoes, Saffron Butter

Chalk Hill, Chardonnay, Russian River, California, 2013

Or

Snake River Farms Wagyu Beef New York Strip

Wasabi Whipped Potatoes, Baby Bok Choy, Shiitake Mushrooms Roasted Shallots, Hoisin-Foie Gras Emulsion

Trefethen, Cabernet Sauvignon, Oak Knoll District, Napa, California, 2013

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Belgian Chocolate Mousse “Smores”

House-made Graham, Toasted Meringue, Chocolate Ganache, Luxardo Cherries

Taylor Fladgate, 20 Year Tawny Port

Or

Crème Brûlée Trio

3 Flavors, You Guess What They Are and Win a Gift Certificate!

Duckhorn, Late Harvest Sauvignon Blanc, Sonoma, California, 2012

© 2017 Chimney Park, Inc