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Crown NYE Menu

Crown NYE Menu

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Published by John DeLucie

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Published by: John DeLucie on Dec 21, 2011
Copyright:Attribution Non-commercial

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12/21/2011

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Silk Handkerchief Pasta
white bolognese, hazelnuts, black truffle, parmesan
Loup de Mer
artichokes a la grecque, chervil, castelvetrano olives
Pennsylvania Rack of Lamb
braised shoulder, rainbow swiss card, chanterelles,ruby port bordelaise
Sirloin of Milk-Fed Veal
 spring onions, speck, rapini, madeira‘au poivreServed with bone marrow, shallot marmalade,horseradish lardo, béarnaise
Salt Baked Fingerling Potato, Parsley
please note a 20% gratuity will be added to tables of six guests and more.
Sunchoke and Gala Apple PureeBrussels Sprouts, Smoked Bacon, Pecorino
28 Day Delmonico Sirloin
Sides for the Table Prime Dry-Aged Beef   
25 Day Bone-In Tenderloin
 
First Course Main Course 
CHEFS JOHN DELUCIE, JASON HALL
&
TED ROZZI
Dessert  
Tasmanian Trout Tartare
cucumber, caper berry remoulade, pumpernickel crostini
Autumn Squash Soup
 sweet onion custard, golden raisins, madrascurry emulsion
Hudson Valley Foie Gras Terrine
black mission figs, mizuna, 50 year balsamic
White Tuna Niçoise
butter lettuce, haricot verts, olives, potatoes
Chilled Seafood Salad
diver scallops, calamari, lobster, lemon,mint, calabrian chili
Wild Mushroom Salad
chestnuts, arugula, aged goat cheese
Garden Lettuces and Herbs
 japanese cucumbers, french breakfast radish,honey crisp apple, acetorium barolo vinegar 
(
supplement $10
)
35 Day Dry Côte de Boeuf (for two)35.00
New Year’s Eve - Prix Fixe 
Chef’s SelectionSteamed Spinach, Garlic, Baby Shitake
Nantucket Bay Scallops
 salsify, potato confit, fresh laurel nage
Organic Chicken
 fingerling boulangere, bacon, savoy cabbage
Catham Bay Cod
crushed potato, smoked paprika, razor clams piquillo pepper and txakolina broth
Housemade Penne
black trumpet mushrooms, smoked bacon, farm egg, pecorino romano
 
First Course 
Nantucket Bay Scallop Crudo
 green apple, celery hearts, coriander, golden osetra caviar 
Second Course Third Course Fourth Course Fifth Course 
Farm Egg Raviolo
housemade ricotta, sweet butter, white alba truffles
Wine Pairing:
Olivier Leflaive “Les Setilles”, Meursault & Puligny - Montrachet, Burgundy, France 2009
Olive Oil Braised Madai Red Snapper
lobster, bouillabaisse, saffron rouille, pernod 
Wine Pairing:
Bernard Faury, Condrieu, Viognier, Rhone Valley, France 2007 
Rack of Fallow Venison
 savoy cabbage, sweet potato fingerlings, huckleberry genever 
Amuse : Lemon Sgroppino
lemon cranberry sorbet, proscecco
Wine Pairing:
 Eric Texier, Syrah “Brezeme”, Rhone Valley, France 2009
Wine Pairing:
Keo “St. John” Commandaria, Cyprus, NV 
Dessert : Chocolate Salted Caramel Cake
valhrona chocolate cake, caramelized rice krispies,chocolate cream, caramel toast, gelato
New Year’s Eve - Gala Menu 
Wine Pairing:
Chartogne-Taillet,"Cuvee St.-Anne", Champagne, France NV en Jeroboam

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