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Showing posts from November 27, 2011

New World Home Cooking New Years Eve Menu

The menu has many international good luck foods!  Best to you in 2012!

Soups  7/4
Deep Forest Mushroom, cashew crema, pickled Hon Shimenjis  gf/vv
She Crab Bisque, cauliflower espuma, tarragon

Chilled, Raw, Sushi
Hog Island Oysters, golden trout caviar, lime creme fraiche   1/2 dozen  15  gf
Ice Cold American Shrimp with caper-cilantro cocktail 12  gf
 Snapper Cruda, crunchy “three seed” dusting, Greek olive oil, honey, Meyer lemon  10  gf
Escolar Tartare  lemon-lime-chili aioli, kombu jello, spicy banana chips and upland cress 12 gf
Surf and Turf in the Raw  short rib carpaccio in shiso leaves topped with sea urchin roe, sweet ginger-chili dressing and long pepper dust  12 gf
S.O.B. Roll  brown rice, avocado, charred poblano, pumpkin, mango, Habbie “mayo”  9   gf/vv

Good Luck New Years Snacks
Hoppin John Fritters - fried black eyed pea and rice with horseradish dip and celery salad 9
Short Rib and Leek Stuffed Cabbage Rolls with root beer sweet and sour  10 gf
New Year’s 3 Cheese Tam…

12.16 15th Annaul Champagne Dinner Menu

New World
Bubbles Dinner 2011
Friday, December 16th   Arrive at 6:30
It is that time of year again.
The New World  “Champagne” dinner is a 15 year tradition that truly Launches the holiday season!
I am pulling out all the stops, creating a tasting  menu that rocks the wine!
My good friend and Professor Of Wines, Michael Weiss is our guest speaker for the evening!

1st course
Spain
Tapas and Cava 
Neo-Classic Andaluz Tapas - charcuterie, offal, seafood, vegetables
Pares Balta Cava, Spain

2nd course
New York
Montauk Monkfish Ossobuco with vindaloo potatoes, curry leaves, apple chutney
Chateau Frank Celebre Sparkling Riesling, Finger Lakes

3rd Course 
France
Endive and Raspberry Salad,  liver mousse toast, crispy duck skin
Pierre Sparr Cremant d’Alsace

4th Course
California
Wild Boar Confit, Kombocha SquashTamale, roasted tomato-maple salsa,
preserved beech mushrooms
Iron Horse Wedding Cuvee Blanc de Noir, Sonoma Coast

5th Course
Australia
Parfait of Venison Shank, parsnip mash, m…

Bubbles Dinner 2011! Shut Up and Celebrate!

December 2011.
It is that the time of year again, time to celebrate our good fortune and bounty with friends and family.
It is time for our 2011 Champagne Dinner!
I know, I know. not NOW, we are very busy commiserating with our comrades about the end of the world as we know it.
But you must listen, you must, you must!....
The holiday season is actually a great time for very real therapy.  Celebrating together, giving, hugging, splurging, eating and drinking a lil to much all make us whole and real human beings. If there is one thing to be learned from History, it is that we need to fight the good fight AND we need to live for the satisfied belly simultaneously.  What do you think makes It's a Wonderful Life and A Christmas Carol continue to breathe on year after year.
Ok, I'll admit, this December things seem very weird in America and indeed the world round us too.  But taken in context, weirder than what? Today's gloomy news is dispersed with spots promoting village hol…