New Years Eve 2017

 

Crudo misto: yellowtail, Hokkaido scallop, Alaskan King crab and spot prawn, passionfruit, crab butter powder, fennel

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Acquarello organic carnaroli, Alba white truffle butter, 30 month Parmigiano-Reggiano, chicken skin croccante

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Quince, smoked goats cheese, Bronte pistachio-hazelnut Dukkah, charred cipollini

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Butcher's ravioli sweetbreads, Oregon pork, 30 month Parmigino-Reggiano, Madiera

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Sablefish en cartoccio, taggia olives, citrus, herbs

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A5 Miyazaki Kuroge Wagyu New York, potato ripieno, Steel wheel farm carrots, miso, Black truffle

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Bittersweet chocolate coffee tortino, toasted rice gelato, Fernet hot chocolate

or

Yogurt mousse, yuzu, permisson, white chocolate

$175 per guest

 

a recipe for lentils...  A symbol of good luck in the New Year!

lentils

thyme- 2 teaspoons picked, 2 stems unpicked

garlic - 1teaspoon finely minced plus 1 close whole

mire poix:  2T carrot small dice, 1/4cup yellow onion small dice, 2T celery small dice

1-2 shallots- finely minced

poultry stock or vegetable stock as needed

Sherry vinegar

Butter/creme fraiche/extra virgin olive oil ( to your taste and as needed)

kosher salt to taste

cayenne pepper  ( optional)

pancetta/bacon (optional)

 

Cook lentils with thyme sprig and garlic clove in cold water 1 1/2 inches above lentils.  Bring to a simmer and cook until tender but not falling apart- ideally they should need another 5 minutes or so of cooking in the vegetables below! Drain and cool at room temperature ( you can also take these directly into the sautéed vegetables below). Note* while cooking lentils if water falls below the lentils top off with additional water as needed.

Heat butter and olive oil as needed in saute pan and sweat mire pots until tender, seasoning lightly with kosher salt.  move all cooked mirepoix to one side and add shallots and garlic and saute until tender 3 minutes. stir to combine with vegetables and add half of the picked thyme. Deglaze with Dolin dry vermouth generously.  Add lentils and toss to combine.

Add stock to lentils to finish the cooking.  Taste and season with kosher salt and cayenne.  Cook until liquid reduced by half. Continue cooking and add sherry vinegar to taste and butter.  continue to cook until lentils are "bound" in sauce. Taste and adjust seasoning as necessary with salt, cayenne and Sherry vinegar as desired.

Serve these lentils with roasted vegetable and a root vegetable crema or alongside duck or guinea hen.

Best wishes for a joyous and peaceful New Year.