T. ASHWELL’S                          12.31.09

New Year’s Eve 2009

Prelude

Trio of:

Seared Diver Scallops with a coconut milk lemon grass sauce

Country duck, prune & cognac pate with cherry-peppercorn chutney

Pear & gorgonzola ravioli with mint pesto cream

Soup

Italian pumpkin & seafood bisque

Salad

 Fresh berry & white wine aspic a bed of baby greens with a bacon wrapped date & lavender vinaigrette

Entrée

Choice of:

Proscuitto-Wrapped Sturgeon - Oven roasted with a lemon-sage buerre blanc sauce, sautéed German herbed spatzle & wilted kale, leeks, butter & piquillo pepper pesto

Duet of duck ala Blueberry - White pekin Duck breast grilled until medium rare, paired with a oven roasted ¼ Muscovey duck on a bed of blueberry- herb demi sauce with truffled duck fat fried Yukon Gold potatoes & wilted kale, leeks, butter & piquillo pepper pesto

Vegetarian Tasting - Mediterranean spinach, feta, parmesan & herb phyllo pie paired with a Southwest bean, onion, sweet pepper & cheese tortilla “ lasagna” finished with a sweet & spicy stir fry vegetable with a Mandarin plum-hoisin sauce & fried rice

Bone in filet - 9oz  Angus filet grilled on the bone with a peppercorn, brandy, veal demi cream sauce, with truffled duck fat fried Yukon Gold potatoes & wilted kale, leeks, butter & piquillo pepper pesto

Dessert

Tasting of:

Crunchy peppermint-vanilla bean ice cream

Pfeffernuse Cookies

Crisp Pear with Chili Honey