Presenting - New Year's Menu (first draft)

Happy New Year

Brooks Tavern 2007!

Marvesta Farm shrimp consommé

Oysters baked with lobster-spinach sausage and herb butter

Duck beignet, duck foie gras, roast shallot, mushroom and cider glaze

Goat cheese and sundried tomato terrine, candied pecans, fig vinaigrette

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Potato Watercress soup

or

Mixed winter salad with pomegranate vinaigrette

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Sea scallops, seared, with sun chokes, country ham and blood oranges

Noodle wrapped Maine salmon, stir-fried vegetables,

clams, ginger and black beans

Duck breast, wild rice black-eyed pea custard,

braised endive, juniper berries

Lamb loin, sliced, roasted with Dijon breadcrumbs, potatoes au gratin,

broccoli rabe and roast garlic

St. Brigid’s Farm dry aged beef steak,

stuffed Yorkshire pudding, shiitake mushrooms

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Pear gingerbread upside -down cake, custard sauce

Vanilla ice cream, sea salted nut brittle, coconut dulche de leche sauce

Grand marnier chocolate sauce

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Champagne

Gruet Rose …………………………glass $6.....bottle $22

Henriot Brut…………… $37

We'll see how it goes...