GastroKitchen

New Year’s Eve 2009

Bay Scallop “Rockefeller” Creamed Spinach, Benton’s  Bacon, Herb Gratin 

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Smoked Scottish Salmon Hackleback caviar Warm “Doughnut” Filled with Citrus Chive Crème Fraiche

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8 hour Braised Angus Beef Cheek   Truffled Local Mushrooms, Buttered Leeks, Black Eye Pea Tart 

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Tasting of Cheese Lamb Chopper, Lavender Raspberry jam Pecan Chevre, Holiday Spiced PecansTomme De Savoie, Summer Georgia Peaches Epoisse, Fire Roasted Grapes Shropshire Blue, Local Honey Comb

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Dark Chocolate Cake Layered with White Chocolate Peppermint Semi Fredo Eggnog Ice Cream  

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Mignardise To Go Bag of Macaroons

X-Mass Dinner 2009

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Tobacco Braised Bison Shot Rib.

This was new to me using a good cigar in the braising of the bison.  It was really peppery but good, the bison was really lean think I will put some bacon in the next batch. some of the people wanted some more souse I think that it might be from the tobacco.  It heart a little to kill a good cigar.

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In The Spirit.

Jest got done writing the menu with Chef and I an finally in the spirit.  We will run this menu and also the full menu.

Maine Lobster Bisque

Lump Crab and Oyster Crackers

Or

Port Poached Pear

Local Greens, Crumbled Blue Cheese, Candied Red Onion Vinaigrette

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Skate Wing

Wood Grilled Mushrooms and Lemon Heb Gnocchi

Or

Seared Hudson Valley Foie Gras , Caramelized Quince

    Brioche  “French Toast”  

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Roasted Turducken, Sage Sourdough Stuffing , Roasted Winter Vegetables   

Mushroom sauce.

Cranberry Orange Relish, Buttered Mashed Potatoes, Green Bean Casserole, Candied Sweet Potatoes.

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Trio of Christmas Delights

Traditional Mini Yule Log , Apple  Pie,  Eggnog Spiced Crème Brulee