NEW YEAR`S EVE - Bistro du Midi

NEW YEAR’S EVE
AMUSE BOUCHE
Beausoleil oyster, winter black truffle “caviar”*
NV DOMAINE COLLIN, TRADITION, CREMANT DE LIMOUX, BRUT
FIRST
Yellowtail crudo, ink chips, bottarga consome*
or
Nantucket bay scallops, meyer lemon, citrus coriander, crispy sunchoke
or
Duck & lardo terrine, Etna Salumi, espresso, spicy mustard *
2013 ELK COVE, ESTATE RIESLING, WILLAMETTE VALLEY
SECOND
Prawns, winter squash soup, fougasse, aged balsamic
or
Spanish octopus, Iberico ham, basquaise, aged sherry vinegar
2013 DOMAINE DE PIAUGIER, SABLET, COTES-DU-RHONE VILLAGES
or
Foie gras terrine, chocolate foie gras truffle, macerated cherries
2013 DOMAINE DU FENOUILLET, MUSCAT DE BEAUMES-DE-VENISE
W HITE TRUFFLE COURSE (OPTIONAL)
Fresh Alba white truffles, parmesan gnocchi, black trumpets
2013 LES HERITIERS DU COMTES LAFON, CLOS DE LA CROCHETTE, MACON-CHARDONNAY
(supplement 30, wine pairing 10)
THIRD
Loup de mer, chorizo, romanseco, blood orange-sauce vierge
2014 CLAUDE RIFFAULT, LES BOUCAUDS, SANCERRE
or
Venison, lentilles du puy, winter black truffle, celery root, venison jus*
or
Duck breast, sweet potato, baby artichoke, almonds, duck jus
2008 LABEGORCE-ZEDE, MARGAUX
FOURTH
Celebration dessert trio
2012 CHATEAU BEL-AIR, SAINTE CROIX-DU-MONT
PER GUEST 95 OPTIONAL WINE PAIRING 65
Executive Chef: Robert Sisca
Head Sommelier: Todd Lipman
*Consuming raw or undercooked meat, poultry, seafood or eggs may increase your risk of food borne illness.
Before placing your order, please inform your server if a person in your party has a food allergy.