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New Year’s Eve Amuse Candied salmon rillettes, fried caper, preserved lemon crème fraiche Appetizers Seared Smoked Scallops, grilled romaine hearts, reggiano, “Kung Fu Girl” sabayon, pork belly -or- Black Bear Pate en Croute, dark rye mustard crackers, black plum jam, mustard pickle -or- Lamb 2 Ways, grilled chop, partridge berry mint relish, shank ravioli, arugula, stilton Entrées Crispy Skinned Salmon, English pea purée, roasted cauliflower, quinoa, bacon tomato jam -or- Duck Breast, white bean and duck confit cake, beet and cranberry purée, brussels sprouts, foie gras mousse -or- Smoked Tenderloin, bacon, potatoes fondant, asparagus, lobster fritter, veal jus Sorbet Lamarca Prosecco, cloudberry jus Dessert Sticky Toffee Pudding, “the Kracken” ice cream, tuille -or- Lemon Meringue Piejar, house curd, flaky pastry, Swiss meringue -$75- Chef Nathan Hornidge Sous Chef Jason Whittle

Madison's NYE Menu 2013

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New Year’s Eve

Amuse

Candied salmon rillettes, fried caper, preserved lemon crème fraiche

Appetizers

Seared Smoked Scallops, grilled romaine hearts, reggiano, “Kung Fu Girl” sabayon, pork belly -or-

Black Bear Pate en Croute, dark rye mustard crackers, black plum jam, mustard pickle -or-

Lamb 2 Ways, grilled chop, partridge berry mint relish, shank ravioli, arugula, stilton

Entrées

Crispy Skinned Salmon, English pea purée, roasted cauliflower, quinoa, bacon tomato jam -or-

Duck Breast, white bean and duck confit cake, beet and cranberry purée, brussels sprouts, foie gras mousse -or-

Smoked Tenderloin, bacon, potatoes fondant, asparagus, lobster fritter, veal jus

Sorbet

Lamarca Prosecco, cloudberry jus

Dessert

Sticky Toffee Pudding, “the Kracken” ice cream, tuille -or-

Lemon Meringue Piejar, house curd, flaky pastry, Swiss meringue

-$75-

Chef Nathan Hornidge Sous Chef Jason Whittle