Fine Dining Menu For New Year’s Eve

We are BOOKED for New Year’s Eve and if you are lucky enough to have a reservation here’s how the fine dining menu is shaping up…

BIGA ON THE BANKS

New Years Eve 2017
 

Amuse Bouche

Goat cheese truffle and grapes

Appetizers

Cured organic Scottish salmon, pickled celery, ravigote sauce, horseradish creme fraiche

Lentil mushroom soup, foie gras essence

Beef tenderloin tartar, capers, pickle, beer mustard, toast points

Berkshire pork Spring rolls (2) cilantro, mint, peanut sauce

Chicken Fried Oysters (3) squid ink linguini, Swiss chard, pancetta, mustard Hollandaise

Grilled TX gulf shrimp (2) hummus, preserved lemon, chermoula

Maine lobster & lump crab salad, potato, peas, porcini aioli, Meyer lemon thyme vinaigrette

Selection of Artisan Cheeses,

with marcona almonds, date walnut cake, honey comb, quince paste, toasted bread

Farm raised Shassetra caviar 1oz. service (95. supplement)

 Soup and Salads

Lentil mushroom soup, foie gras essence

Berkshire pork Spring rolls (2) cilantro, mint, peanut sauce

Crispy Brussels and arugula, lardon, blue cheese, balsamic

Frisee and Endive, TX grapefruit, Shaved Whey creamery cheddar, lemon honey vinaigrette

Baby greens, tomato, cucumber, roasted peppers, grain mustard sherry dressing

Romaine Leaves, red pepper Caesar dressing, tiny croutons, parmesan tuile

Entrees

Grilled yellow fin tuna, green beans, peppers, potato, egg, tomato, olives, anchovy remoulade, truffle “caviar”

Baked red American snapper, vermouth, caviar

Smoked duck breast and braised leg, corn pudding, wilted greens, cranberry compote,

Molasses Duck reduction

Texas red deer and Bandera quail, butternut squash puree, roasted parsnips, cherry jam,

Juniper sauce

Grilled Beef Tenderloin, potato cake, arugula, stilton, sweet onions, tangy mushrooms, red wine and bearnaise sauces

Roasted Australian Lamb Rack, polenta cake, charred broccoli, goat cheese, Balsamic mint jus

Vegeterian Option tbd

Desserts

Chocolatier, molten chocolate cake, triple chocolate mousse, Mexican chocolate ice cream 

Drunken Berry, mimosa sorbet, Champagne gellee with last years berries, Biga bourbon and blackberry pudding

Islander, coconut tapioca, pineapple carpaccio, mango mousse ~

Totally Nuts, pecan creme brulee, hazelnut semifredo, pistachio financier 

$100 per person (Seating after 8pm)

Guests seating before 8pm will have a slightly smaller 3 course menu to choose from for $65 per person.