New years eve

The one night in this business when your whole kitchen is cooking a whole menu for the first time. We decided to do a price fix menu this year for 50.oo. The guest picks one dish from each section. We will probaly do around 220 that night times 3 courses each. I am making some items now to make sure they work out that night. Better now than in the rush. Here is our menu

First Course

Point Reyes Blue Cheese
Peanut butter wrapped grapes, Alsace caviar, whipped balsamic
$
Olive oil poached baby artichokes
Warm parmesan mayonnaise, Shrimp “scampi” Elephant garlic chips
$
Wild mushroom Ravioli
“Rockin farms” brown egg, pine nut glass, scallion pesto
$
“Vegetables from the garden”
$
Smoked blue marlin sashimi
Carbonated ginger jelly, frozen wasabi oil, pickled radish
$
Compressed farm tomatoes
Pancetta blue cheese marble, balsamic caviar, Green goddess
$
Smoked Cheddar Broth
Roasted Colorado potatoes, Rosemary Sour Cream Noodle, Crispy chive
$
Organic Greens
Pineapple and ricotta, Grilled almonds, red orchard apples
$
English pea
Rosemary, pepper crème Frâiché
$

Main Course

“Snake River” Pork loin
Grilled apple sauce gelee, Sage spatzel, burnt onion cream
$
King Salmon
Edamame flan, yuzu butter, eggplant
$
“Fulton family farms” Organic chicken
Mustard and Vanilla, Pancetta hash, Rosemary air
$
Buffalo New York
Brussel Sprouts, Rosti potato, matsutake
$
Rainbow Trout Steak

Compressed watermelon, puffed wild rice, papaya
$
“Tuna Casserole”smoked egg noodles, English pea chips, wild mushroom yogurt
$
Smoked Colorado Sirloin
Leek, Crispy cannelloni beans, merlot
$
Shrimp Noodles
Baby artichoke, Shitake, Peas
$
Wild mushroom baklava
Goat cheese grits, Sou-vide garden vegetable quiche
$

Desserts

Rosemary # cake
Chocolate, yogurt, Liquid Nitrogen strawberries
$
Banana crème brulee tart
Hot ice cream
$
Peanut butter and chocolate
10 layers, jelly daqouis
$
Eggnog cheesecake
Cranberry compote, brown sugar whipped cream