A Celebration to Welcome the Year 2010

This New Year’s Eve, we will be open for brunch from 11 am until 3 pm with our regular menu. In the evening, in addition to some of our regular menu, a special 5-course tasting will be offered, featuring Southern specialties from the humble to the most luxurious. It will be a chance to savor what we can do when we throw caution to the wind and bring in truffles, lobster, rare prawns, and take extra time to make each course both complex and precisely executed. Optional beverage pairings, to be announced soon, will be offered for twenty-five dollars. We’ve ordered in some hard-to-find burgundies, Austrian, and German wines, so it’ll be something to look forward to!

There’s been much talk (including us last year) about the need to eat your black eyed peas on New Year’s in order to ensure good luck in the coming year. Widely unknown is the fact that much longer ago, the Gullah were conjuring up good luck by eating rice with pea gravy on the sea islands off the southeast coast. The local rice was Carolina Gold, and the favored peas were sea island red peas, an ancient relative of black eyed peas. They are both types of crowder peas, the the black eye ultimately winning favor because it fits modern agricultural standards (read: product uniformity and ease of harvest/processing.) Anyone who’s ever tried sea island red peas would wish they had won out. The flavor is rich, smoky like bacon, earthy like a good burgundy, far superior to the black eye. Ah well, by searching around a bit we found the red pea variety favored by the Gullah. We’ll be making a delicious “cappuccino” topped with puffed Carolina gold rice and bacon froth as a luxurious way to enjoy this most humble of holiday dishes, perhaps the oldest in America.

Thursday, December 31, 2009 — 5 pm—12 am

A Gullah Good Luck Charm
Sea Island Red Pea “Cappuccino,”
Puffed Carolina Gold Rice, Bacon Froth

choice of Appetizer
Carolina Gold Rice Risotto,
Tomato Confit, Roasted Cipollini, Black Burgundy Truffles
Faroe Island Steelhead Terrine,
Spinach, Prairie Fruits Chevre, Truffled Corn Sauce

choice of Soup or Salad
Shrimp & Tasso Gumbo,
Popcorn Rice, Duck Cracklin’s
Turtle Soup,
Amontillado Sherry, Poached Quail Egg, Garlic Toast
Living water Farms Lettuces,
Satsuma, pineapple, hearts of palm, ginger vinaigrette

choice of Entrée
Niman Ranch NY Strip,
Butter-Poached New Caledonia Blue Prawns & Potatoes, Mushrooms, Fried Shallots
Lowcountry Bouillabaisse,
Spiny Lobster, Striped Sea Bass, Stone Crab Claws, Florida Clams, Creole Rouille
Winter Vegetable Pot-au-feu, Salsify, Carrots, Endive, Turnips, Porcini Royale, Hand-cut Egg Noodles

choice of Dessert
Bourbon Chocolate Beignets,
Frozen Cherry Salad, Port Wine Hot Chocolate
Red Velvet Cake,
Cream Cheese Semifreddo, Cocoa Nib Brittle, Elements of White Russian
Chilled Cream of Walnut Soup, Lemon Galette, Vanilla Bean Ice Cream, Cafe au Lait Foam

Fifty-five dollars per person