restaurant images
home | bbBlog | Uncategorized | New Year’s Eve Dinner Menu

New Year’s Eve Dinner Menu

by jess.tuten on December 30, 2011

As a terrific 2011 comes to an end – we’re featuring some of the freshest items we could get our hands on and turned them into what we think are the tastiest fare of the year!   Please call or make reservations through our website and welcome 2012!

Check out some our specials below!


for the table:

daily cheese selection

polenta sticks: creamy bleu cheese dip 9.

stuffed mozzarella bruschetta: baked in sourdough; marinated tomato, pinenuts and fresh basil 10.

cuban croquettes*: crispy breaded ham wrapped around smoked pulled pork, gruyere cheese, and served with herb mustard and cornichons 11.

*cigar not included!

 

soup and side salads:

shrimp bisque: cognac crème fraiche and ciabatta toast 8.

caesar: shaved parmegiano reggiano and chile croutons 6.

field greens: shaved cucumber, radish, grape tomato, and sherry vinaigrette 6.

 

first course:

char grilled calamari: toasted cumin, anchovy, and garlic basted, crispy chick peas, capers, grape tomatoes, basil oil 12.

wine pairing ~ riesling ~ lenz by fred loimer, austria ’09 800

crispy crabcakes: red miso sauce, purple cabbage ginger slaw, sweet soy, and sesame 13.

wine pairing ~ viognier ~ freemark abbey, napa ’10          800

warm goat cheese medallions: calamandin marmalade, marcona almonds, medjool date puree, frisee herb salad 12.

wine pairing ~ sauvignon blanc ~ st supery, napa ’06         800

hudson valley foie gras flan: poached forelle pear, cocoa nibs, balsamic glazed onion, baby frisee, texas toast points 15.

wine pairing ~ sherry ~ lustau by pedro ximenez 600

melange a trois: bahamian conch fritter with chorizo aioli, bbq appalachicola oyster, with florida avocado, and grouper ceviche with yuzu and smoked salt 14.

wine pairing ~ chardonnay ~ cambria, santa maria valley ’09  800

 

dinner entrees:

butter poached bahamian lobster tail: truffled white hominy grits, caramelized fennel, smoked tomato,  popcorn shoots, and fennel pollen 41.

wine pairing ~ chardonnay ~ silverado, napa ’09              800

char grilled filet mignon: bacon shallot potato gratin, mushroom ragout, bearnaise, asparagus and tobacco onions 37.

wine pairing ~ cabernet ~ conn creek, napa ’07           1200

late harvest “freeform” vegetable lasagna: acorn squash, caramelized onions, grilled portabello, baby turnips,  herb ricotta, candied walnuts, basil oil 23.

wine pairing ~ tempranillo ~ rioja vega, rioja ’09        600

trio of heirloom pork: lightly smoked kurobuta pork loin, slow braised kurobuta pork cheeks, blackeyed pea and panchetta ragout, chestnut puree, and crispy cracklins 31.

wine pairing ~ pinot noir ~ steele, santa barbara ’07       1100

pan seared local grey grouper: escargot “scampi” risotto, preserved lemon, black garlic dashi broth 32.

wine pairing ~ white blend ~ conundrum, california ’10        950

coffee cured silver fern farm venison loin: red quinoa, fried brussel sprouts, high mountain huckleberry compote, parsnip coulis 43.

wine pairing ~ meritage ~ medlock ames, alexander valley ’07    1200

pomegranate glazed poisson: wild rice, currant and mushroom pilaf, grilled radicchio,   garam masala carrot puree 29.

wine pairing ~ gewurztraminer ~ blanck, alsace ‘09         950


 

 

 

{ 1 comment… read it below or add one }

Lisa December 30, 2011 at 7:58 pm

I will be in tomorrow night with a party of 8. It’s my first time visiting your restaurant! Looking forward to a great New Year’s Eve with you!

Reply

Leave a Comment

Previous post:

Next post:

(904) 306-0100

Our Hours

11am-10:30pm 11am-10:30pm 11am-10:30pm 11am-10:30pm 11am-midnight 11am-midnight filler type
closed
Monday Tuesday Wednesday Thursday Friday Saturday Sunday