Thinking that this year calls for a little comfort and a little familiarity to ring in the New Year?  At Marjorie, we think so too.  Paul Hyman has created a lovely, simple menu that is sure to delight!  Are you looking for something a little extra special?  You can select a extra special menu with a few fancy additions, or opt to have wine paired with each course.  Donna and Ben have been tasting wine all year to bring you a few special treat as 2011 winds down!

The Menu:

 

New Years Eve Menu

First Course

Olympic Peninsula Oyster Veloute

Leek, Pernod, Fines Herbes

or

Gargouillou

Beet, Fig, Salsify, Radish, Pistachio, Saba, Horseradish

Second Course

Sashimi Grade Crudo

Avocado, Coconut, Pumelo, Pearl Onion, Cilantro

or

Arborio Risotto

Foraged Mushrooms, Castelfranco, Pecorino Toscano

Add French Black Truffle + 10

Third Course

Painted Hills Short Rib

Bone Marrow Custard, Bloomsdale Spinach, Smoked Onion Broth, Pommes Anna, Persillade

Add Hawaiian Blue Prawns+

or

Silk Handkerchiefs

Pesto Bianco, Radicchio, Hedgehog Mushroom, Pinenuts, Sage

or

Olive Oil Poached Hawaiian Escolar

Tokyo Turnip, Crisp Fingerlings, Buerre Rouge, Thyme

 

Supplemental Course + 20

Hudson Valley Foie Gras

Salt Roasted Pear, Quince, Bacon, Brussels Sprouts, Balsamico

 

Fourth Course

Dessert Selection

Paul Hyman, Chef 

Jenae Christiansen, Sous Chef 

Menu w/out Supplements  $50

Wine Pairing  $40

Reserve Now!  As always, we look forward to hosting you!