Ring in the New Year at The Boarding House.
We are offering 2 prix fixe menus with optional wine pairings.
For Reservations from 5 – 8 pm there is a Four Course menu at $65 per person * Wine Pairings $40 per person
For Reservations from 8 – 11 pm there is a Six Course Menu at $85 per person * Wine Pairings $60 per person
FOUR COURSE MENU
(offered 5 pm – 8 pm)
FIRST COURSE (choice of)
Chilled Vegetable Terrine, shaved winter vegetables, champagne vinaigrette
Parsnip Soup, Duck Confit, Basil, Garlic
*Perrier Jouet Grand Brut, Champagne, France
SECOND COURSE (choice of)
Seared Pork Belly, Kumquat Marmalade, Apple & Arugula
Seared Foie Gras & Scallop, French green Lentils, Bacon
American Sturgeon Caviar (supplement $20), Warm Blinis, Creme Fraiche
*Domaine Foussier, Sancerre, Loire Valley, France
THIRD COURSE (choice of)
Quail, Seared Breast, Confit Leg, Wheatberries, Spiced Persimmon
Scottish Salmon, Fregola Sarda, Spinach, Roasted Carrots
Braised Short Rib, Celery Root, Wild Mushrooms, Black Radish, Garlic Confit
*Ostatu, Crianza, Rioja, Spain
FOURTH COURSE
Julia’s New Year’s Eve Dessert Celebration
*Saracco Moscato d’Asti, Piedmont, Italy
SIX COURSE MENU
(offered 8 pm – 11 pm)
FIRST COURSE (choice of)
Chilled Vegetable Terrine, Shaved Winter Vegetables, Champagne Vinaigrette
Parsnip Soup, Duck Confit, Basil, Garlic
*Perrier Jouet Grand Brut, Champagne, France
SECOND COURSE (choice of)
Seared Pork Belly, Kumquat Marmalade, Apple & Arugula
Seared Foie Gras & Scallop, French Green Lentils, Bacon
Kobe Beef Tartare, Pickled Pearl Onions, Quail Egg (supplement $13)
American Sturgeon Caviar, Warm Blinis, Creme Fraiche (supplement $20)
*Domaine Fouassier Sancerre, Loire Valley, France
THIRD COURSE (choice of)
Seared Monkfish, Braised Chestnut, Porcini & Sherry Ragout
Scottish Salmon, Fregola Sarda, Spinach, Roasted Carrots
Burgundian Escargot Ragout, garlic, white wine, persillade (supplement $13)
*Talley Pinot Noir, Arroyo Grande, California
FOURTH COURSE (choice of)
Quail, Seared Breast, Confit Leg, Wheat Berries, Spiced Persimmon
Berkshire Pork Tenderloin, Creamy Polenta, Ratatouille, Truffle
Braised Short Rib, Celery Root, Wild Mushrooms, Black Radish, Garlic Confit
*Chateau du Cedre, Malbec, Cahors, France
FIFTH COURSE
Cheese Duo, Delice de Bourgogne, Raspberry Bella Vitano
*Fiddletown Cellars, Zinfandel, Amador County
SIX COURSE
Julia’s New Year’s Eve Dessert Celebration
*Saracco Moscato d’Asti, Italy