Ideas for New Year's Eve Menu

Proposed 2008 New Year’s Eve Menu


Amuse Bouche
Wine: Nicolas Fuillette Sparkling Rosé

Salmon Tartare w/ Roasted Red Bell Pepper in Wonton cups
Dungeness Crab w/ Lemongrass Puffs


Salade
Wine: Dutton Goldfield Pinot Blanc

Toasted Hazelnut encrusted Goat Cheese on Butter Lettuce
with Herbs de Provence Vinaigrette


Entrée
Wine: 2006 Moshin Vineyards Pinot Noir – Sonoma Coast

Wild Mushroom, Shallot & Gruyere Tartlette


Plat
Wine: 2006 Perpetual Moshin – Bordeaux Blend

Prime Rib w/ Horseradish Mousse and Thyme Jus
Truffled Quatro Formaggio Mac’n’ Cheese

Fromage
Wine: 2006 Harvest Moon Sparkling Gewurztraminer

Assorted Domestic and Imported Cheeses with Panforte & Local Honey


Dessert
Wine: Moshin Potion No. 6 Late Harvest Semillon / Sauvignon Blanc

Lavender scented Cremé Bruleé
Cardamom & Clove Pumpkin Tartlette