Archive for December, 2011

New Year’s Eve 2011 Menu

Thursday, December 29th, 2011

Every year on New Year’s Eve I create a special tasting menu to celebrate the end of one year and the beginning of the next.  The Autumn has come to an end and the cold weather signals that winter is upon us.   We take this special night to cook with conviction and purpose, remembering the past seasons glories, with our pickled, candied, dried and preserved gems, and looking forward anxiously into what the cold winter will bring us, with it’s root vegetables, bitter greens, and bright citrus fruits.  I hope you are able to join us, if not for supper, then maybe for Champagne & Hors d’oeuvres at midnight!

This year’s menu features the love + labor of Allen Farm, American Mussel Harvesters, Aquidneck Honey, Baby Greens Farm, Baffoni Farm, Barden Orchard, Blackbird Farm, Crystalbrook Farm, Czajkowski Farm, Fresh Meadows Farm, Geer Farm, Grandy Oats, Schartner Farm, Stoney Hill Farm, Wild Rhody Seafood. We are happy + proud to support them + so many others farmers, artisans, fishermen, foragers, growers + producers every day.

Here’s the menu…

7!

Freshly baked baguette with honey, lavender sea salt + Provencal herb butter

6!

Warm Narragansett Bay oysters with mussel, house-bacon + mustard cream

or

Cream of golden + sweet potatoes with pecans, sage + olive oil

Paired with Duval-Leroy Brut NV

5!

Point Judith fluke crudo style with cranberries, grapefruit, black pepper, celery + herbs

or

Brioche tartine with goat cheese + salad of baby radishes, beets, citrus, lettuces + herbs

Paired Duval-Leroy Brut Rose

4!

Point Judith monkfish + squid with chili-pepper risotto, parmesan, lemon + herbs

or

Wilted winter greens + cauliflower with soft egg + charred sourdough

Paired with Duval-Leroy cuvée Paris 2006

3!

Carrot + Moroccan lime sorbet with bubbles + sea salt

2!

Stoney Hill Farm pork braise, belly + loin with butternut squash, pea greens, Madeira + cider

or

Creamed oats, barley + rye seed with roasted mushrooms, fennel, cabbage + parsley

Paired with Duval-Leroy Clos du Bouveriers 2004

1!

Profiteroles of dark chocolate, vanilla-bean + white chocolate, with fruits, candies + nuts

Paired with Vin du Bugey-Cerdon NV

Happy New Year!

No substitutions please. Please notify in advance for any dietary needs, allergies or special restrictions.

$75 per person, exclusive of beverage, tax + gratuities. Champagne pairings available for 5 per course. Gratuity of 20% may be added to parties of 6 or more.

Champagne & Hors d’oeuvres at 1130pm-1am, $25 per person.

Call 401.421.0286 for reservations or more details.