New Year's Eve - 2002 - Blast from the Past

Here's a nice one...a NYE menu I did while Cooking and Teaching at the New England Culinary Institute in 2002.  Times were much richer back then!

First Course

Lobster Bisque, Scallop Sausage and Caviar

Ginger and Lemongrass Consomme with Goose Confit and Vadouvan

Jersualem Artichoke Soup, White Truffle Butter and Parmesan Crisp

Second Course

Smoked Goose Breast and Confit Leg, Roasted Pear and Mache Salad

Lobster and Creme Fraiche Crepe with Warm Carrot, Vanilla and Ginger Emulsion

Day Boat Scallops in Potato Shell, Shiraz Sauce

Intermezzo

Quinine Sorbet with Confit Lime

Third Course

Beef Tenderloin with Duck Foie Gras au torchon, Aged Port

Triptych of Veal - Braised cheek, Grilled Medallion, Roasted Sweetbreads - Madeira Pan Sauce

Stuffed Breast of Pheasant a la Souvaroff, Briased Cabbage, Spiced Sweet Potatoes

Pan Roasted Salmon with Parsnips and Sauce Americaine

Dessert

Mascarpone Ice Cream, Sour Cherry Coulis

Espresso Brownie with Guinness Gelato

Petit Four and Mignardises

Your choice of each course and a glass of bubbly...$72!  And we were booked solid!