New Year's Eve Dinner at La Marea Restaurant

December 31, 2008

Duck Confit and Micro Salad
Tunisian Style Duck Confit, Fine Cucumbers, Watermelon Radishes, Crispy Yucca Citrus and Coconut Water Vinaigrette

Pan Seared Jumbo Diver Scallops
Grilled Mediterranean Scampi with an Organic Heirloom Tomato Salad

Roasted Free Range Palmetto Pheasant
Hudson Valley Foie Gras and Sautéed Wild Mushrooms

Herb Baked Black Cod
Roasted Winter Root Vegetables and Savoy Cabbage Puree

Sable Breton with Market Fresh Raspberries
Cardamom Cream, Macadamia Tuile and Chocolate Hazelnut Ice Cream

Coffee, Decaffeinated Coffee and Selection of Fine Teas