Rough Draft of the 2010 New Year's Eve Menu

Here's what we have so far:

Hors D'oeuvres

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Warm goat cheese souffle with smoked salmon, onions,
capers and pomegranate glaze

Grand Marnier duck pate, pickled cauliflower and cherries

Grilled radicchio, blue cheese fondue, apples and candied walnuts

Beef consomme with St. Brigid's Farm beef tenderloin, seared foie gras

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Oyster chowder

or

Winter salad

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Seven hour braised lamb stuffed with artichoke hearts and
preserved Meyer lemon, flageolet stew

Lobster stuffed chicken breast, noodle pancake,
chanterelle and lobster cream

Roast prime rib of beef, sauce Bearnaise, fried potato cake

Seared sea scallops on sunchoke puree, hominy fritters,
crispy country ham

Griddled Scottish salmon, jumbo Marvesta shrimp, clam risotto cake,
orange butter sauce

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Dessert Selection

Now don't forget, this is the first, very rough draft.  There will be changes.  For one thing, Kevin is dependent on the Holiday Market Place for produce, produce that everyone else demands right about now too.  For another thing, he might change his mind about a few things - he already has wondered where he is going to fit parsnips into the selections.  And time will also play a role- even starting prep on Monday, with some things already under way (like those preserved lemons and the cauliflower pickle), it will take a concentrated effort on the entire Kitchen crew to get everything done to Kevin's standards by 5PM December 31st.  So, there will be some changes.  But at least we've got a first look, and an idea of what's going to be for dinner this New Year's Eve at Brooks Tavern!