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| Lodging for: Sugarbush - Mad River Glen - Mad River Valley - Waitsfield - Warren - Area Weddings | ||||
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New Year's Eve Menu 12-31-2010 Glorious Game |
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| Appetizer Medley | ||||
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Charcuterie Platter - a trio of fresh, hand-crafted game sausages - wild boar, rabbit, venison - from NYC's
Salumeria Biellesse and a trio of European cheeses - Ibores (goat, Murcia), Sottocenere (cow, Piemonte), Peperino (sheep, Sicily); accompanied by grainy mustard, plum mostarda and petite dill pickles |
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| Soup Course | ||||
| Roasted Chestnut Soup - freshly roasted chestnuts puréed in a light and flavorful vegetable stock | ||||
| Salad Course | ||||
| Mixed greens and fresh fruit lightly dressed with our homemade raspberry-maple vinaigrette | ||||
| Main Course | ||||
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Basque Rainbow Trout - a traditional preparation from northern Spain...fresh Idaho trout stuffed with Serrano ham and fresh sprigs of
thyme; drizzled with an aged sherry vinegar from Jerez then oven baked or Venison Rib Chops - farm-raised New Zealand venison, encrusted with a juniper & black pepper rub and stone-grilled on the BBQ; served with a spiced cranberry chutney or Chinese Soy Braised Quail - fresh Cavendish quail stuffed with Napa cabbage then braised in a soy-sherry-tangerine-ginger glaze, with hints of cinnamon, anise and clove or Piemonte Braised Rabbit - fresh, local rabbit legs & loins slowly simmered in an herbed wine broth with garlic, olives and pickled sweet cherry peppers Each main course is served with an orzo-stuffed tomato, buttered Brussels sprouts with aniseed and baby carrots in a maple-pecan glaze |
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| Dessert Course | ||||
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Choose from the evening's selection of homemade offerings & freshly-brewed coffee or tea |
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