Happy New Year!

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”

Hartstone Chocolates

 
 

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