On Saturday, December 31st, the Peacock Inn in historic Princeton, New Jersey, will entice New Year’s Eve revelers with two outstanding dining possibilities.
Reservations for the early dinner seating will be accepted between 5:30 p.m. – 6:30 p.m. and will feature a two course menu plus dessert priced from $75.00 per person (plus tax & gratuity). Diner may choose from the first and third course items noted below.
Reservations for the late dinner seating will be accepted between 9:00 p.m. – 10:00 p.m. This three course menu, including a Champagne toast, is priced from $125.00 per person (plus tax & gratuity), and will feature choices from the following menu…
FIRST COURSE (CHOICE OF):
Arc Greenhouse Mixed Green Salad, English Cucumber, Pickled Fennel, Swiss Gruyère, Banyuls Vinaigrette
Piment d’Espellete Spiced Bison Carpaccio, Endive & Bartlett Pear Salad, Parmesan Biscotti, Violet Mustard Aioli
Yellowtail Sashimi, Edamame, Compressed Pineapple, Crispy Rice Noodle, Miso Vinaigrette
Roasted Parsnip & Pear Soup, House Granola, Cinnamon-Spiced Mascarpone
Pan-Roasted Sea Scallop, Hazelnut Purée, Lardons, Apple Cider-Maple Gastrique
Seared Hudson Valley Foie Gras, Cranberry Purée, Five Spiced Pain Perdu, Candied Walnut
Ricotta Gnocchi, Tomato Confit, Asparagus, Wild Mushrooms, Mushroom-Parmesan Butter
SECOND COURSE (CHOICE OF):
Slow-Poached Local Egg, Smoked Potato Purée, Black Truffle, Toasted Marcona Almonds
Braised Short Rib “Wellington,” Parsnip Purée, Black Truffle, Port Wine Verjus
Warm Shrimp Crepe, Roasted Fennel, Sweet Organic Carrot, Black Truffle, Brown Butter Sauce
THIRD COURSE (CHOICE OF):
Dry-Aged Sirloin, Duck Fat “Frittes,” Braised Local Greens, Bone Marrow Béarnaise Sauce
Seared Yellowfin Tuna, Quinoa “Sushi,” Fennel-Wasabi Purée, Citrus Compote, Yuzu Vinaigrette
Roasted Loin of Domestic Lamb, Chickpea Polenta, Date-Pear Purée, Moroccan Glacé
Butter-Poached Main Lobster, Celery Root Tagliatelle, Rutabaga Purée, Carrot-Shellfish Butter
Seared Berkshire Pork Loin & Crispy Belly, Braised Red Cabbage, Walnut-Chestnut Purée, Autumn-Spiced Jus
Organic Salmon “En Croute,” White Asparagus Purée, Pickled Red Onion, Red Wine Reduction
Caramelized Onion Agnolotti, Roasted Winter Root Vegetables, Garlic Confit Emulsion
DESSERT TO FOLLOW
Reservations for the early and late New Year’s Eve dinners are required and may be made by calling (609) 924-1707.
Bon Appétit!
TAD
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