Friday, November 30, 2012

New Year's Eve Dinner at Empire State South

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


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
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