No dinner plans yet for New Year’s Eve 2016? Don’t worry; we’ve got you covered! Here are the NYE menus from three of our Seattle favorites!
Five courses for $50. Add $30 for beverage pairing.
Make your reservation here.
Amuse Bouche
Crostini - Chawanmushi Mousse, Siberian Sturgeon Caviar, Chives, Micro Cress
Appetizer
Ahi Tuna - Honey Ginger, Avocado, Scallion, Chili Oil, Pickled Daikon
Steak Tartare - Painted Hill Tenderloin, Asian Pear, Jalapeno, Sesame, Honey Soy, Egg Yolk, Crispi Nori
Duck Liver Mousse - Tomato Jam, Whole Grain Mustard, Grilled Bread
Sunchoke Veloute - Sunchoke Dip, White Truffle Oil, Pickled Squash
Mid Course
Crispy Baby Potato - Soy Glaze, Smoked Creme Fraiche, Pickled Shallots, Radish, Fine Herbs
Cauliflower Steak - Boquerone Cream, House Rub, Coco Nibs, Raisins, Gremolata
Dungeness Crab Salad - Bibb Hearts, Pickled Cayenne, Shallots, Bread Crum, Avocado Egg Dressing
Main Course
Wagyu Top Sirloin - Pomme Puree, Salsa Verde
Duck Breast - Celery Root Puree, Granny Smith Confit, Pickled Plum, Mole
Gnocchi - White Truffle Butter Sauce
Black Cod - Dashi, Pickled Shitake, Grated Daikon, Crispy Sweet Rice
Dessert
Chocolate - Hazelnut Delice
Brown Butter Ice Cream - Poached Pear, Salted Caramel
Five courses for $120, includes glass of sparkling wine.
Make your reservation here.
First
Salmon Caviar - Buckwheat Blini, Cultured Cream, Chive
Second
Foie Gras Torchon - Brioche Toast, Kumquat Confit, Hazelnut, Oregon Black Truffle
Third
Belgian Endive Salad - Candied Walnut, Oregon Blue Cheese, Pink Lady Apple, Fine Herbs
Black Eye Pea Soup - Okra, California Olive Oil
Main
Lake Trout - Salt Roasted Celeriac, Forest Mushroom, Oregano, Pine Nut, Beurre Noisette
Oregon Beef Rib Roast - Parsnip Potato Puree, Caramelized Treviso, Saba
Hand Made Parpadelle - Sage, Oregon Truffles in the style of Cacio y Pepe
Dessert
Mousse au Chocolat, Blood Orange, Marcona Almond
Three courses for $85.
Make your reservation here.
To Start
Rabbit Crepinette with Caramelized Carrots and Curry Leaves
Alaskan Spot Shrimp Salad with Prawn Crackers and Lime Leaf
Tarragon Oyster Stew with Country Ham Biscuit
Venison Tartare with Sour Rye Toasts
Yarmuth Farms Goat Cheese Flan with Beets, quince, and spice bread crisps
Celery Root and Egg Yolk Ravioli with Local White Truffle Butter and Chervil
Seven-Item Thali featuring a choice of:
Alaskan Weathervane Scallops with Red-Braised Pork Belly and Saffron Cider Sauce
Muscovy Duck Breast with Porcinis and Savoy Cabbage
Grass-Fed Magnolia Farms Beef with Grilled Coconut, Heart of Palm and Lemon Grass
Foraged Winter Mushrooms in Miso Butter with Fresh Soft Paneer and Sunchokes
To Finish
Warm Chocolate and Chartreuse Tart
Peanut Butter and Popcorn Creme Brulee with Candied Cranberries
Passion Fruit Flan with Chili Mangoes and Matcha Crumble
Vietnamese Coffee and Hazelnut Toffee Ice Cream Sandwich
Lemon and Chamomile Sorbet with Black Pepper Apricots
