A Celebration of the New Year

As 2014 draws to a close, we reflect upon what an amazing year it’s been, and our thanks go to you for helping make it happen. This year as always, we are throwing a special dinner party to close out the year, and as always it is a unique one. We let loose a little bit and indulge in a way that we don’t normally on a daily basis.

If you’re a regular guest at Big Jones, you know ingredients like truffles, steak, and black trumpet mushrooms don’t show up on the menu very often. Neither does a 5-course tasting menu. We save these indulgences for just this kind of occasion, and while heirloom receipts are most often at the forefront of our cooking, here we let our creative juices flow a bit and explore the possibilities of the future, even as Southern culinary tradition informs us every step of the way. This is a time to look ahead, Auld Lang Syne.

The tasting menu includes fish, shellfish, and meat, however there is a convenient option for the fish and and meat courses to make a vegetable tasting menu if you prefer.

The tasting dinner menu is available from 5 p.m. until midnight. Our regular dinner menu will be available for seatings from 5:00 p.m. until 6:30 p.m. for families. Our regular menu will not be available after 7:00 p.m., thank you for not asking.

Please join us for a special evening, be safe, and best of luck and fortune in the new year!

A Celebration of the New Year
December 31, 2014  7 pm – midnight

A Gullah Good Luck Charm
Sea Island Red Pea “Cappuccino”
puffed Anson Mills Carolina gold rice, minced turnip greens in apple cider vinegar, bacon froth

Chatham Artillery Punch

Appalachian Roasted Blue Barley Perlau
celery root puree, melted leeks,  black trumpet mushrooms

Bread Service
Awendaw Spoonbread
Three Sisters Garden corn mushrooms, house-cultured butter,
huckleberry conserves

Tempel Farms Rutabaga Bisque
Perigord Truffle, Candied Johnathan Apple, Pumpernickel Croutons, Toasted Fenugreek

2013 Domaine de Bila-Haut Cotes-du Roussillon Blanc

Wild Louisiana White Shrimp
Slow-poached in shrimp butter, Sea Island White Flint Grits cooked with LaClare Chandoka, crackling, scallions, piccalilli
Salsify “Oysters” ca. 1840
Pernod-creamed spinach, sweet potato puree, pickled peach

2012 Eola Hills Chardonnay, “La Creole,” Rickreal, Washington

Wood-grilled Hoosier Grassfed Flatiron
Crawfish Newburg, fire-roasted mustard greens, crispy confit rose finn potato, Marchand-du-vin
Pan-fried Red Fife Wheatberry Chop
Curried cauliflower confit, fire-roasted mustard greens, pickled beet beurre rouge

2011 Pilizota Babic, North Dalmatia, Croatia

Chocolate Chess Pie cream sherry banana sabayon, chocolate chile ice cream, candied peanuts
Meyer Lemon Tart salted sorghum ice cream, torn meringue, young coconut, coffee

L. Mawby Brut Blanc de Blanc, Leelenau Peninsula, Michigan

Seventy-five dollars per person
Listed beverage pairings, optional, thirty dollars

Last year’s seared amberjack, rum-glazed plantains, fire-roasted chickory, and pineapple chutney was a salute to the gulf coast
flatiron nye
A Slagel Family Farm flatiron steak was served with confit rose finn fingerling potatoes, Crawfish Newburgh, charred mustard greens, and Marchand-du-vin, a classic Creole sauce a week in the making with veal jus, ham, truffles, and wine
oat pilau nye
The art of vegetables shows up in a black barley pilau with creamed cauliflower, melted leeks, and garlicky roasted black trumpet mushrooms