The New Year's Eve Menu

Kevin has been working on the New Year's Eve menu pretty much since Thanksgiving. It's almost finished - there's just the preparation of the Shrimp dish to be determined. So far, it looks like this:

Happy New Year!
Brooks Tavern New Year's Eve 2008

Canapes

Duck Pate with pickled cherries and watercress
Winter greens with roast garlic vinaigrette
and goat cheese in a Parmesan basket
Sliced rare yellow fin Tuna with sesame crackers
and spicy cucumber sauce
Oysters baked with country ham dumplings and herb butter

Shrimp bisque
Mixed greens with champagne vinaigrette

Pan-grilled prime Ribeye Steak with a stuffed portabello mushroom
Roasted half Duck Bigarade with wild rice and chestnuts
Lamb two ways: seared loin and braised breast,
with polenta and roasted vegetables
Honey glazed wild Maine Salmon, lobster egg roll
Shrimp and Scallops (preparation TBD)

Dessert Selection

After the past three days of pretty much non-stop eating and drinking (Happy New Year, Diet!), it's almost hard to imagine a meal like this, but it's going to be pretty good I think. There is a lot of prep work involved; Kevin and his crew will begin to do that tomorrow. The desserts will include a vacherin with roasted pineapple and dulce de leche sauce, a chocolate torte of some kind, and a seasonal ice cream sundae.

Last year was our first New Year's Eve at Brooks Tavern, and hopefully I can find my notes from then, and prepare to avoid any of the mistakes we made... Meanwhile, the reservation book is filling up for the big night, with a couple of time slots already closed out. We'll keep you informed, via photos and words, as the preparations get under way in a serious fashion.

And I even managed to get a link to the menu on the web page!

And then it will be on to 2009...hope it's fine, because 2008 was not so great!