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new years eve menu at weathertop

THE SHAMELESS CARNIVORE

New Year’s Eve

December 31, 2013

 

Appetizer Medley...

 

DUCK & GRAND MARNIER SAUSAGE with a curried fruit chutney
STEAMED ASPARAGUS in a Serrano ham blanket
&
SMOKED SCALLOPS with a spicy horseradish sauce

 

Soup Course...

 

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...

 

Salad Course...

 

BABY GREENS & FRESH FRUIT
Lightly dressed in our homemade raspberry-maple vinaigrette...

 

Main Course...

(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.

 

Dessert Course...

 

Choose from this evening’s selection of homemeade offerings
plus
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.

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