New Year’s Eve dinner went off without a hitch. Dinner consisted of 10 courses from an amuse of baked brie to homemade chocolates at the end of the evening. Everyone was in good spirits, as you can imagine with that much Champagne, and the plates came back to the kitchen very clean.
At the stroke of midnight we gathered out in front of the Inn as the church bells chimed in the new year. Mary Jo “cut” the top of a Champagne bottle off with my largest kitchen cleaver and we had a New Year’s toast. Following is the menu from the evening. I hope your evening was as memorable as ours. Happy, Happy New Year!!!!
New Years Eve 2007-2008 – Dinner Menu
Amuse – Baked Brie with Frangelico and Hazelnuts
Whole Grain Oak Leaf with a Foie Gras Mousse and Mushroom Duxelle
Maine Lobster Custard with an Arugula Pesto
House Smoked Salmon and Caviar Parfait with Smoked Sturgeon
Australian Lamb Chop with a Grilled Caponata
Crab Bisque with Prosciutto Crisped Monkfish
Blood Orange Sorbet with Champagne
Seared Veal Medallions with a Morel Cream
Eggnog “Baked Alaska”