New Year’s Eve Menu

I’m still getting caught up from the holidays, so I don’t yet have the photos from the big night. For your culinary reading pleasure, here is the menu Chef Matt and the crew put together for our annual Progressive Dinner on skis and sleigh. It was a cold night, but the warm stops and great food and drink kept us all going strong.

New Years Eve
December 31st 2010

Kids Hut Menu- 1st course
Arugula salad with goat cheese, dried cranberries, roasted chestnuts,
and a white balsamic vinaigrette
House wine pairing
Bogle Pinot Noir

Hors d’oeuvre
Yukon potato chips topped with a grilled pineapple relish, crème fraiche, and golden reserve white sturgeon caviar
House wine pairing
Tangent Sauvignon Blanc

Kid Friendly Option
Artisan cheese tray with crackers
Beverage Pairing
Cranberry orange juice

Home Stead Menu-2nd course
Canadian lobster and vanilla bisque with sautéed lobster tail meat,
sherry wine crème fraiche, and petite chives
House Wine Pairing
Spiced Mulled Wine

Kids Option
Mini peanut butter and jelly sandwiches
Beverage Pairing
Spiced Apple Cider

Riding Arena Menu-3rd course
Seared foie gras served on toasted brioche topped with blackberry
preserves and micro basil
House wine pairing
Blue Moon Winter Ale

Kids Option
Fresh mozzarella and tomato sandwiches on French bread
Beverage pairing
Henry Wienhard’s Root Beer

Dining Room Menu-4th Course

Champagne Sorbet with a strawberry lime relish

Port Salut cheese roasted pheasant breast, pecan risotto, sautéed royal trumpet
mushrooms, roasted pheasant jus, butternut squash and micro orach
House wine pairing
Bogle Pinot Noir
Chef’s cellar pairing
Antica Terra, Pinot Noir, Willamette Valley, Oregon, 2008

Tasmanian salmon
Baked Tasmanian salmon atop a bead of fava beans, grape tomatoes, and roasted peppers, classic buerre blanc with dill, steamed sugar snap peas, and micro basil
House wine pairing
William Hill Chardonnay
Chef’s cellar pairing
Shafer, Chardonnay, Red Shoulder Ranch, Napa Valley, California, 2008

American Kobe Flat Iron
Grilled Kobe flat iron steak, parsnip and potato puree, black truffle red wine demi glace, roasted cipollini onions, micro mustard greens, and wilted spinach
House wine pairing
Sebastian Cabernet Sauvignon
Chef’s cellar pairing
Shafer, One Point Five, Napa Valley, Stags Leap District, California, 2007

Assorted mousse in mini chocolate cups