Today we are beginning some of the preparation for the New Year’s Eve dinner this Thursday. This year we are offering three courses in a reservation only format. You can choose two seatings, at 6PM or 8PM. Call 402-438-2255 to hold a place.

So you’ll have a good idea of what we are serving, below is our menu, true to our simple food and drink form.

To start:

Beef Consomme with Wilted Spinach

We are making traditional beef stock from roasted bones and mirepoix and later clarifying it with a raft of egg white and ground beef. The resulting clear broth is served at your table over fresh spinach leaves and minced green onion.

Spinach Salad with Clementine and Almond

Staying with the fresh spinach as the foundation, it is dotted with fresh Clementine. Clementine is a variety of mandarin orange readily available now. Add to the mix lightly smoked almonds, gorgonzola cheese and vinaigrette made with juiced Clementine and balsamic vinegar

Main Course:

Cultiva Coffee Encrusted Beef Tenderloin with Yorkshire Pudding

We rub the whole tenderloin with a dry mixture of ground coffee from Cultiva, brown sugar, paprika, peppercorn and kosher salt. Roast it to medium rare and serve it with a side of Yorkshire pudding, a side dish of British origin resembling a puffy muffin made from egg, flour and milk. Finish it off with beef jus and sautéed green beans.

Chicken & Chevre Roulade with Malted Wheat Berries

The chicken breasts from Dave Sanders are so big they can be pounded out in to a large thin pieces onto which we can spread goat cheese, roasted garlic and fresh sage and roll it into a round (roulade) shape, seared and baked. It is cut into slices and served over a seasoned pilaf of malted wheat berries. We use malted wheat often in the same way you would use rice. The texture is more chewy and the flavor slightly sweet from the malting process. The dish is finished with sautéed leaves of Brussels sprouts and a chicken stock reduction.

Saffron & Potato Gnocchi with Romesco Sauce {vegetarian}

Fragrant threads of saffron add color and flavor the hand made little dumplings made from Russet potato and tossed in a traditional Romesco sauce, with is comprised of red pepper, tomato, bread, almonds, garlic and olive oil

Finish:

Vanilla Bean Eggnog with Rum

We make this in house, the old fashioned way by starting with the egg custard, with whole vanilla beans steeped and scraped for a rich, aromatic outcome. Egg white and whipped cream are folded in to create a thick texture, and mixed with a shot of spiced rum. Served chilled, but will easily warm you up from the inside.

18 Layer Crepe Cake with Dulce De Leche

Egg crepes are lightly frosted with buttercream and layered 18 high. Dulce De Leche is milk based sauce made from sweetened milk. It takes about 3 hours to make, but slow always wins the race in our minds.

We hope you enjoy eating as much as we enjoy creating. We’ll set the table; you bring the conversation.

New Year’s Eve 2009