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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