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    Jax New Years Eve 2012

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    janosmiko
    This document is a menu for a New Year's Eve dinner on December 31st, 2012. The menu includes appetizers of foie gras, salads featuring goat cheese and figs, fried oysters, and hamachi crudo. Main courses are roasted guinea hen, pan seared halibut, and homemade mushroom ravioli. A surf and turf of bison steak and lobster is also available. Desserts are warm brioche French toast and a chocolate torte. Wine pairings are offered with many of the dishes. The chef is listed as Virginia "Ginny" Wooters and co-creator is Peter Davis.

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    Jax New Years Eve 2012

    Uploaded by

    janosmiko
    59 views1 page
    This document is a menu for a New Year's Eve dinner on December 31st, 2012. The menu includes appetizers of foie gras, salads featuring goat cheese and figs, fried oysters, and hamachi crudo. Main courses are roasted guinea hen, pan seared halibut, and homemade mushroom ravioli. A surf and turf of bison steak and lobster is also available. Desserts are warm brioche French toast and a chocolate torte. Wine pairings are offered with many of the dishes. The chef is listed as Virginia "Ginny" Wooters and co-creator is Peter Davis.

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    This document is a menu for a New Year's Eve dinner on December 31st, 2012. The menu includes appetizers of foie gras, salads featuring goat cheese and figs, fried oysters, and hamachi crudo. Main courses are roasted guinea hen, pan seared halibut, and homemade mushroom ravioli. A surf and turf of bison steak and lobster is also available. Desserts are warm brioche French toast and a chocolate torte. Wine pairings are offered with many of the dishes. The chef is listed as Virginia "Ginny" Wooters and co-creator is Peter Davis.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    59 views1 page

    Jax New Years Eve 2012

    Uploaded by

    janosmiko
    This document is a menu for a New Year's Eve dinner on December 31st, 2012. The menu includes appetizers of foie gras, salads featuring goat cheese and figs, fried oysters, and hamachi crudo. Main courses are roasted guinea hen, pan seared halibut, and homemade mushroom ravioli. A surf and turf of bison steak and lobster is also available. Desserts are warm brioche French toast and a chocolate torte. Wine pairings are offered with many of the dishes. The chef is listed as Virginia "Ginny" Wooters and co-creator is Peter Davis.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    new years eve

    monday december 31st 2012

    fun taste from chef + the kitchen


    sparkling wine | pierre chainier seduction brut, loire valley, france

    duo of foie gras


    frisee greens, fresh huckleberries, 25yr. balsamic vinegar

    boston bibb salad


    crusted Humboldt fog goat cheese, brown turkey figs, pistachio brittle + vinaigrette

    fried oyster rockafeller


    bacon hollandaise, sauteed spinach, shallot + lardon

    crudo of hamachi
    orange zest, blood orange oil, over-night dried tomato, green olive tapenade
    white wine pairing option
    or

    red wine pairing option

    roasted guinea hen cacciatore


    creamy polenta, roasted cippolini onions, black kale, eggplant + heirloom tomatoes

    pan seared halibut


    guianciale bacon-wrapped, roasted romanesco broccoli, poached quail egg, shellfish bisque

    home-made mushroom ravioli


    herbed ricotta filled, chantrelle mushroom consomme, shaved black truffle

    bison hangar steak + lobster tail surf n turf


    yukon gold mashed potato, tarragon peas + carrots, veal demi
    white wine pairing option
    or

    red wine pairing option

    warm vanilla brioche pan perdu


    winter berry soup, sparkling rose saballion

    chocolate torte
    home-made biscotti crust, espresso chantilly, hazelnut creme anglaise
    chef + partner | virginia ginny wooters & co-creator | peter davis

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