New Year's Eve at Wente Vineyards

Executive Chef Matt Greco and the team at Wente Vineyards have created a delicious New Years Eve menu. For $95 per person, diners are invited to indulge in dishes like, cured tuna crudo with kumquat vinegar, fennel marinated castelvetrano olives, celery root with anise and grilled hawaiian prawns with garden pea tendrils, avocado and persimmon.

NEW YEARS EVE MENU
2013

AMUSE

FIRST COURSE

cured tuna crudo with kumquat vinegar, fennel marinated castelvetrano olives, celery root and anise

rabbit saddle ballotine with black truffles, savoy cabbage and truffle mustard salad

roasted artichokes with black trumpet mushrooms and fontina


SECOND COURSE
grilled hawaiian prawns with garden pea tendrils, avocado and persimmon

chestnut ricotta ravioli with brown butter and white truffle

spaghetti with smoked gaunciale and uni carbonara


THIRD COURSE
half smoked salmon with olive braised artichoke, garden leeks, sunchoke and meyer lemon nage

veal in four preparations with savoy cabbage, black trumpet mushrooms and madeira

roasted duck with cider braised endive, hickory nuts and mustard pear


DESSERT
gingerbread pain perdu with molasses anglaise and calvados apple ice cream

chestnut panna cotta with milk chocolate and caramelized bananas

chocolate bourbon cheesecake with salted peanut semifreddo


MIGNARDISES

Four Courses $95 per person, plus tax and gratuity