New Years Eve 2008

Chef Daniel Powerful Nourishment Menus

Aperitif

Dom Perignon upon arrival

Appetizers

Clams Casino
Baked with bacon, onions, garlic, minced red bell pepper and Monterrey Jack Cheese

Lobster Purse & Caviar
Lobster in a crepe purse with accompaniment of American Caviar on blini with crème fraîche

Ballotine of Pheasant with Truffle Foie Gras
Served with chutneys of parsnip and apricot

Butternut Squash & Pecan Bisque
Made with a touch of maple syrup and
Garnished with crisp potato hay

Spicy Cream of Oysters & Scallops
In a base of coconut milk, cream & lemongrass
With potato and hint of Thai chilies

Cardini’s Delight
Crisp Romaine lettuce with white anchovies,
Parmesan lace and crisp sourdough wafer

Rainbow Micro Greens
With a seared Shitake mushroom caps, crispy glass noodles and sesame vinaigrette

Lemongrass & Ginger Sorbet

Veal Chop & Lobster Tail Grilled, naturally-raised veal with butter-poached lobster tail, Porcini mushroom gnocchi in cream and braised spinach with spice-infused veal broth	Japanese Sea Bass Crusted with pink peppercorns and black sesame seed with edamame custard, stir-fry of Enoki mushrooms and mustard greens, finished with sweet & savory plum glaze
Lacquered Duck Roasted well in soy and spice with glass-like skin, served with scallion chow mein and Chinese broccoli with black mushroom	Rib Eye Studded with green peppercorns accompanied with potato-leek tart, chard pouch filled with wild, seasonal mushrooms and veal & mushroom broth

Molten Core Chocolate Cake with Vanilla Bean Ice Cream
Decadently rich chocolate with a molten center

Grand Marnier Cheesecake Brûleé with Candied Orange Bottom