Sheridan Su

Sunday, January 9, 2011

Comme Ca NYE menu

Raw Bar Display in the Dining Room

Amuse: House Cured Salmon Tartar, Chive Creme Fraiche, Crispy Purple Potato

Roasted Chestnut Soup, Foie Gras Terrine, Lemon Creme, Beuree Noisette

Maine Lobster, Salad of Roasted Red and Golden Beet, Upland Cress, Puree of Fennel (Top and Bottom)

Butter Poached Turbot, Celery Root and Truffle Puree, Salad of Apple and Celery, Red Wine Vinegar Reduction

Chorizo Crusted Cod, Stew of Littleneck Clams and Coco Bean, Noilly Prat Sauce

Duo of Beef: Prime Strip Steak, "Bourgignon", Pomme Aligot, Glazed Winter Vegetables

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