THE SHAMELESS CARNIVORE
New Year’s Eve
December 31, 2013
DUCK & GRAND MARNIER SAUSAGE with a curried fruit chutney
STEAMED ASPARAGUS in a Serrano ham blanket
SMOKED SCALLOPS with a spicy horseradish sauce
DUTCH MUSTARD SOUP
A rich & flavorful specialty from Groningen, Holland which we "rediscovered" on a recent trip to Bonaire;
spicy mustard, bacon, shallots & cream...what's not to love...
BABY GREENS & FRESH FRUIT
Lightly dressed in our homemade raspberry-maple vinaigrette...
(served with roasted Brussels sprouts, maple-pecan glazed carrots & parsnips and creamy risotto)
BRACIOLA DI MAIALE:A Porterhouse chop (14 oz.) of Berkshire Pork (from Baker Farm of Kiron, IA); grilled on the BBQ then topped with a sauce of pickled cherry pepper, onion & white wine.
ELK TENDERLOIN:Tenderloin medallions (6 oz.) of elk (from Blue Mountain Elk Farm of South Ryegate, VT); encrusted with cracked peppercorns then stone-grilled on the BBQ; served with a plum-balsamic vinegar glaze.
STUFFED QUAIL:Two whole quail (from Cavendish Game Birds of Springfield, VT); stuffed with chèvre, wrapped in bacon, then oven-roasted to deliciousness.
PESCE SPADA MESSINA:Fresh swordfish steak (8 oz.), direct from the Boston market; oven-baked in an Agghiotta sauce, featuring fresh tomatoes, green olives, raisins, capers & pine nuts.
Choose from this evening’s selection of homemeade offerings
freshly-brewed coffee & tea
The Vermont Department of Health requires that we advise you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.