New Year's Eve Dinner at Empire State South

Amuse

UGA caviar potato mousse, crème fraiche, lemon, fennel

Champagne, L. Aubry & Fils, Jouy-les-Reims 1er Cru, Brut, France, NV

1st- family style

ESS charcuterie   foie gras torchon, Pate en croute of fowl, galantine of duck, pistachio cervales, pate grand pere, mustards and pickles

Rosé of Pinot Noir, Cep, Sonoma, California, 2011

2nd- family style

Bay scallops clammer daves clams, Rappahannock river oyster, uni, cauliflower, kohlrabi, chorizo and chorizo dashi

Pinot Blanc, St. Innocent, Freedom Hill Vineyard, Willamette Valley, OR, 2010

3rd- choice of

Charred Prime Ribeye  farro miso, foie gras, dauphine potato, black trumpets, Brussels

Cotes de Blaye, Roland la Garde, ‘Tradition’, Bordeaux, France, 2009

Or

Halibut  black truffle sunchoke pave, sunchoke puree, pickled persimmon and butter

St. Aubin Premier Cru, Henri Prudhon, ‘Sur le Sentier du Clou’, Burgundy, France, 2006

4th- family style

Frizzante e cordiale chocolate brittle gelée, white chocolate ganache, sparkling clementine granita, frutta caramellatta, raspberry, beet ice cream
Lambrusco, Cleto Chiarli, ‘Centanario Amabile’, Emilia-Romagna, Italy, NV

Supplement $20

 1 year Preserved Foie Torchon, rye whiskey, brioche, fermented peanuts, preserved cherries

Riesling, Eugen Muller, Forster Kirchenstück Auslese, Pfalz, Germany, 2010,

$10 Supplement

NYE 2012

4 course, $75 Food, $35 Wine