New Year's Eve Menu

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NEW YEAR’S EVE MENU SOUP & SALAD DUCK SOUP A L’OIGNON | rich duck stock, caramelized onions, brandy, fresh thyme, melted Brie toast topper - $12 LOBSTER BISQUE | creme fraiche, lobster, crispy leek garnish (gf) - $15 CHÈVRE SALAD | warm chèvre goat cheese, crispy bacon, tomatoes, walnuts, croutons, bitter & spring mix, Dijon-walnut vinaigrette - $13 BITTER & BLUE SALAD | arugula, radicchio, shallot, endive, fennel, gorgonzola, pecans, orange marmalade vinaigrette (v, vP, gf) - $12 TO START & SHARE OYSTERS ROCKEFELLER | 1899 New Orleans recipe of and butter baked oysters with spinach, shallots, pernod and parmesan (gf) - $14 THE DATES | Portuguese chorizo stuffed dates wrapped in bacon, caramelized tomato-fennel purée -$9 THE FIGS Gorgonzola and spiced walnut stuffed figs, honey-butter glaze $8- BRANDIED CHICKEN LIVER PATÉ | rich and buttery spread, raspberry jam cap, pickled red onion, toast points - $10 FARISH HOUSE TERRINE | duck and pork country terrine seasoned with baking spices, cornichons, brandied figs and shallots, served with house made pickles and toast points. - $10 CHEESE & CHARCUTERIE PLATE | prosciutto, chorizo, aged gouda, manchego, fruits, nuts, pickles and crackers - $17 ROASTED DUCK FAT FINGERLING POTATOES | no explanation necessary (vP, gf) - $10 “FOUTINE” | our play on Poutine, c’est fou! Duck fat fingerling potatoes lathered in duck gravy, topped with duck rillettes and blue cheese - $15 BRUSSELS SPROUTS | roasted with caramelized onion, bacon, cranberries and walnuts - $12 ROASTED BEETS | atop arugula, seasoned with pomegranate vinaigrette, pinenuts and Crow’s Dairy goat’s Quark (v) - $11 ENTRÉE TRUFFLED RICOTTA GNOCCHI - $28 with crab, bathed in lobster butter & duck stock, pecorino SEARED SCALLOPS - $32 atop gremolata infused risotto with roasted beets and greens (gf) MONKFISH ÉTOUFFÉE - $30 delicate pan seared fish, creamy grits, langoustine étouffée sauce, charred greens LEG OF DUCK CONFIT CASSOULET - $30 Tarbais beans twice baked with sausage and pork shoulder ragout, topped with duckfat breadcrumb crust, crispy duck leg confit and Farish House gravy (df) PORK BELLY - $28 slow roasted with date and maple truffle glaze, hazelnuts, chives, corn cake, lemongrass pickled radish salad PRIME FILET OSCAR - $50 with crab and lobster studded Bernaise sauce, potatoes dauphinois, roasted Brussels sprouts (gf) CHIANTI BRAISED BONELESS SHORT-RIB - $35 Farish House gravy, balsamic reduction, duck-fat fingerling potatoes, chili and garlic broccolini (gf) EGGPLANT “LASAGNA” - $21 Layered roasted eggplant, squashes, artichoke puree, fresh tomato sauce topped with Crow’s Dairy Quark (v, vP, gf - not a pasta dish) DESSERT - $9 HONEY ALMOND CAKE (gf) | TIRAMISU BITTERSWEET CHOCOLATE TARTE (gf) | CARAMEL BRIOCHE BREAD PUDDING v = vegetarian | vP = vegan possible | gf = gluten free | gfP= gluten free Possible *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. +Please inform your server if you have allergies or dietary restrictions prior to ordering..

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