On Wednesday, December 24, 2014, Restaurant Nicholas, 160 Route 35 South, Red Bank, New Jersey, will be offering diners a three-course menu priced at $80.00 per person; a four-course garden menu priced at $80.00 per person; and a multi-course chef’s tasting menu priced at $100.00 per person; $160.00 per person with wine pairings (plus other beverages, tax & gratuity). A children’s menu will also be available at $32.00 (plus beverages, tax & gratuity).
Three-Course Christmas Eve Menu…
APPETIZERS (Choice of) – Baby Field Greens: Caramelized Hazelnuts, Beaufort Cheese… Pickled Heirloom Baby Beets: Meyer Lemon, Sour Cream, Pistachio… Winter Vegetable Consommé: White Navy Beans, Wilted Escarole & Root Vegetables… Green Asparagus: Trumpet Royal Mushroom Ragout… Crispy Octopus: Fire-Roasted Harissa, Lemon & Yogurt… Wagyu Beef Tartare: Mustard Pudding, Egg Yolk Vinaigrette… Chestnut Agnolotti: Butternut Squash, Brussels Sprout Leaves, Sage Brown Butter Sauce… Foie Gras “En Croute”: Caramelized Apple, Barber’s Cheddar ($5.00 Supplement)… Pan-Seared Sea Scallop: Golden Raisin, Celery Root Purée, Honey Crisp Apple… Slow Poached Hen Egg: Cavatelli, Mélange of Wild Mushrooms
ENTRÉES (Choice of) – Roasted Organic Chicken: Baby Vegetables, Whipped Potatoes… Bacon-Wrapped Monkfish: Duo of Sweet Potato, Maple & Apple cider Gastrique… Pan-Roasted Cod: Confit Yukon Gold Potato, Clam Chowder Sauce… Bell Farms Trout: Cauliflower Purée, Roasted Grapes, Verjus Vinaigrette… Butter-Poached Nova Scotia Lobster: White Georgian Grits, Pickled Green tomatoes ($10.00 Supplement)… Bourbon-Braised Suckling Pig: Parisienne Apples, Toasted Pecans, Maple Jus… Roasted Breast of Pheasant & Sausage: Savoy Cabbage, Brioche Bread Purée… Dry-Aged New York Strip: Maitake Mushroom, Broccoli Purée, Parmigiano Reggiano Crema, Sunchokes ($5.00 Supplement)
DESSERT TO FOLLOW
Four-Course Christmas Eve Garden Menu…
FIRST COURSE (Choice of) – Baby Field Greens: Caramelized Hazelnuts, Beaufort Cheese… Pickled Heirloom Baby Beets: Meyer Lemon, Sour Cream, Pistachio
SECOND COURSE (Choice of) – Green Asparagus: Trumpet Royal Mushroom Ragout… Winter Vegetable Consommé: White Navy Beans, Wilted Escarole & Root Vegetables
THIRD COURSE (Choice of) – Slow Poached Hen Egg: Cavatelli, Mélange of Wild Mushrooms… Chestnut Agnolotti: Butternut Squash, Brussels Sprout Leaves, Sage Brown Butter Sauce
DESSERT TO FOLLOW
Multi-Course Christmas Eve Chef’s Tasting Menu…
FIRST COURSE (Choice of) – Wagyu Beef Tartare: Mustard Pudding, Egg Yolk Vinaigrette; Wine Pairing: 2012 Pouilly-Fuisse, Chardonnay, Domaine Jean Pierre Seve; 2013 Willamette Valley, Riesling, Brooks… Winter Vegetable Consommé: White Navy Beans, Wilted Escarole & Root Vegetables; Wine Pairing: 2012 Touraine, Les Trois Chênes, Vincent Ricard
SECOND COURSE (Choice of) – Pan-Roasted Cod: Confit Yukon Gold Potato, Clam Chowder Sauce; Wine Pairing: 2012 Santa Maria Valley, Chardonnay, Juliana Layla… Bell Farms Trout: Cauliflower Purée, Roasted Grapes, Verjus Vinaigrette; Wine Pairing: 2011 Carneros, Pinot Noir, Juliana Layla
THIRD COURSE (Choice of) – Bourbon-Braised Suckling Pig: Parisienne Apples, Toasted Pecans, Maple Jus; Wine Pairing: 2012 Napa Valley, Cabernet Sauvignon, Fiancetto… Roasted Breast of Pheasant & Sausage: Savoy Cabbage, Brioche Bread Purée; Wine Pairing: 2012 Argentina, Malbec, Fabre Montmayou
FOURTH COURSE – Apple Cider Ice Cream: Caramel Apple, Toffee Sauce; Wine Pairing: 2013 Moscato d’Asti, Elio Perrone
FIFTH COURSE (Choice of) – Dark & White Chocolate Ganache: Coconut Crunch, Toasted Almond Ice Cream; Wine Pairing: 2011 Maury, Mas Amiel… Chocolate & Crimson Beet Cake: Cream Cheese Ice Cream, Sweet Beet Purée; Wine Pairing: 2008 Late Bottle Vintage Port, Fonseca
For more information, or to make reservations for Christmas Eve, please call (732) 345-9977.
Happy Holidays!
TAD
{ 0 comments… add one now }