NEW YEAR`S EVE - Bistro du Midi
Transcription
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.