On New Year’s Eve, Tuesday, December 31, Maritime Parc Restaurant, 84 Audrey Zapp Drive, Jersey City, New Jersey, will host two seatings with special prix fixe menus…
Reservations for the first seating will be accepted between 5:30 p.m. – 7:00 p.m. and will feature a three course prix fixe, priced at $65.00 per person (plus tax & gratuity):
First Course (Choice of): Foie Gras Torchon: Toasted Peanuts, Sauterne Jelly, Brioche Toast; Chilled Smoked Golden Trout: American Sturgeon Caviar, Shallot-Caper Mascarpone, Horseradish Vinaigrette; Wagyu Carpaccio: Grilled Beech Mushrooms, Baby Arugula, Aged Gouda Dressing; Sea Scallops: Ginger Beurre Blanc, Heirloom Carrots, Toasted Sesame; White Truffle & Chestnut Gnudi: Fontina Cheese; Crab Agnolotti: Swiss Chard, Hazelnut & Mustard Seed Emulsion
Second Course (Choice of): Duck Breast: Honeyed Figs, Leg Confit Dumpling, Spiced Pumpkin Seed Sauce; Halibut: Roasted Sauce Vierge, Winter Vegetables à la Grecque; Lamb Chop: Smoked Eggplant, Heirloom Bean Cassoulet Flavors; Pan Roasted Lobster: Bruleed Acorn Squash, Sea Urchin Sauce; Venison Loin: Mustard Spaetzle, Brussels Sprouts Hash, Sour Cherry Reduction; Duo of Beef: Braised Short Rib, 45-Day Dry-Aged Ribe Eye, Creamed Winter Greens, Bordelais
Desserts (Choice of): Caramelia Banana: Caramel Soft Ganache, Banana Purée, Chocolate & Strawberry Pearls; Cranberry-Cassis Semifreddo: Cranberry Compote, Cinnamon Crumble, Amaranth; Apple Textures: Mascarpone, Ginger Beer Foam, Champagne Gelée
Reservations for the second seating will be accepted between 8:00 p.m. – 9:30 p.m. and will feature a five course prix fixe priced at $110.00 per person (plus tax & gratuity):
First Course (Choice of): Foie Gras Torchon: Toasted Peanuts, Sauterne Jelly, Brioche Toast; Chilled Smoked Golden Trout: American Sturgeon Caviar, Shallot-Caper Mascarpone, Horseradish Vinaigrette; Wagyu Carpaccio: Grilled Beech Mushrooms, Baby Arugula, Aged Gouda Dressing
Second Course (Choice of): Sea Scallops: Ginger Beurre Blanc, Heirloom Carrots, Toasted Sesame; White Truffle & Chestnut Gnudi: Fontina Cheese; Crab Agnolotti: Swiss Chard, Hazelnut & Mustard Seed Emulsion
Third Course (Choice of): Duck Breast: Honeyed Figs, Leg Confit Dumpling, Spiced Pumpkin Seed Sauce; Halibut: Roasted Sauce Vierge, Winter Vegetables à la Grecque; Lamb Chop: Smoked Eggplant, Heirloom Bean Cassoulet Flavors
Fourth Course (Choice of): Pan Roasted Lobster: Bruleed Acorn Squash, Sea Urchin Sauce; Venison Loin: Mustard Spaetzle, Brussels Sprouts Hash, Sour Cherry Reduction; Duo of Beef: Braised Short Rib, 45-Day Dry-Aged Rib Eye, Creamed Winter Greens, Bordelaise
Desserts (Choice of): Caramelia Banana: Caramel Soft Ganache, Banana Purée, Chocolate & Strawberry Pearls; Cranberry-Cassis Semifreddo: Cranberry Compote, Cinnamon Crumble, Amaranth; Apple Textures: Mascarpone, Ginger Beer Foam, Champagne Gelée
For more information, or to make reservations for either seating, please call Maritime Parc at (201) 413-0060.
Bon Appétit!
TAD
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