"I GENERALLY UNWIND
BY HAVING DINNER
WITH CLOSE FRIENDS"
Nelson DeMille
HOLDIAY MENU SUGGESTIONS
HORS D’ OEUVRES
Hors d’´ oeuvres
Petaluma Duck, fresh Mission figs, blis 25 year aged balsamic vinegar
Seared Sea Scallops, Foie Gras, Celery Root, Truffle Veal Demi-Glace
Colorado Lamb Chops, Jalapeno Mint Gelee
Smoked Salmon, Caviar, chive crème fraiche, buckwheat blinis
Ahi Tuna Tartare, Ginger Geleè, Tamari Sesame, wonton crisps
Hawaiian Snapper Ceviche, Serrano, Cilantro, Avocado Purèe, Yuca chips
Avalanche Ranch Goat Cheese Stuffed Piquillo Peppers
Korean BBQ Beef Short Rib Tacos with Kimchi
Colorado Elk, Roasted Chestnuts puree, Huckleberries
White Bean and Roasted Garlic Puree, Nicoise Olives, Preserved Heirloom Tomatoes, Rosemary Crostini
Jamón Serrano, Midjool Dates, Midnight Blue Cheese
Wellfleet Oysters on the half shell, Champagne Mignonette
Mini Jumbo Lump Crab Cakes, Spicy Aioli, Napa Cabbage
Peeled Jumbo Shrimp Cocktail
Salmon Tartare, American Sturgeon Caviar, Fingerling Potato chips
FIRST COURSES
Soups
Butternut Squash with Confit of Duck
New England Clam Chowder
Lobster Bisque
Beef Pho
Sunchoke Veloute with Black Truffles
Curried Cauliflower with Golden Raisins, Mount Rose Apples
Green Salads
Escarole, Red Leaf Lettuce, Ruby Red Grapefruit, Avocado, Warm Toasted Cumin Vinaigrette
Watercress, Arugula, Baby Beets, Avalanche Ranch Goat Cheese, Beet Chips, Truffle Vinaigrette
Baby Spinach, Asian Pears, Fresh Hearts of Palm, Sweet and Spicy Pecans, Blood Orange Vinaigrette
Small Shellfish Plates
Warm Lobster Salad, Avocado pureè, Grapefruit, Leeks, Citrus Vinaigrette
Steamed Alaskan King Crab, Buerre Fondue
Wild Cape Cod Mussels, white wine jalapeno tomato broth
Seared Sea Scallop, Celery Root Puree, Almond Tuile Huckleberry Sauce
Small Fish Plates
Seared Ahi Tuna, Pickled Ginger, Ponzu, Daikon Radish
Spanish Mackerel, Prosciutto, Piquillo Peppers, Saffron Aioli
Monk Fish, Foie Gras, Lemon Tarragon Beurre Blanc
Hiramasa Sashimi, Asian Pear, Shishito Peppers, Mango lime Sorbet
Small Plates
Veal Sweetbreads, Granny Smith Apples, Black Trumpets, Apple Cider Vinegar
Glazed Pork Belly, Baby Turnips and Carrots, Sweet Soy Glaze
Butternut Squash Agnolotti, Fresno Chilies, Pears, Black Walnuts, Sage Butter Nage
Beef Entrees
Braised Beef Short Ribs, Wild Mushroom Barley Risotto, Blackberry Port Wine Reduction
Grilled American Wagyu Tenderloin, Bone Marrow Butter, Garlic Spinach, Fingerling Potatoes
Prime Rib Roast, Caramelized Cipolini Onions, Brussels Sprouts, Bordelaise Sauce
Local Grass Feed Beef Flat Iron, Sweet Potato Gratin, Swiss Chard, Organic Beef Ginger Broth
DESSERTS
Desserts
Flourless Chocolate Cake, Blood Orange Sorbet,
Madagascar Vanilla Poached Pineapple, Coconut Pana Cotta, Huckleberries
Sable Cookies, Greek Yogurt Sorbet, Bruleed Grapefruit, Balsamic Reduction
Caramelized Bananas, Salted Caramel Ice Cream, Dark Chocolate