Happy New Year!

30 Dec

happy new year

It’s almost time to celebrate the arrival of 2013! I hope everyone’s 2012 was filled with happiness, love and GOOD FOOD! This next year is on track for more of the same, so let’s kick it off right New Year’s Eve with some bubbly and dinner specials.

In this past Friday’s edition of the Oxford Eagle, food columnist Shanna Flaschka revealed five restaurants, which have created special menus for the big night (Thanks, Shanna!). Highlights are below; pick up the paper or call the restaurants for more information/reservations.

 

  • City Grocery, 662-232-8080, $85 (wine pairings included) or $65 (without wine)

Dinner includes an updated version of Hoppin’ John: a blackeyed pea puree, rice cracker, ham “pop rocks” and micro collards. There will also be oysters served with satsuma/champagne sorbet and paddlefish roe, as well as a dish called Green Eggs & “Spam,” which consists of braised collard greens, a 63-degree egg and potted beef terrine. The entrée will be Porchetta, chestnut spaetzle, chanterelle mushrooms and pepper jelly. Dessert is a play on caramel cake: a saffron cake with brown butter gelato, salted caramel, and candied sage.

  • Ravine, 662-234-4555, $85 (wine pairings included) or $65 (without wine)

The first course offers a choice of seared Tennessee Gourmet Farms foie gras with brioche and a maple balsamic reduction, pork cheek ravioli with Dickey Farms mushroom and Parmesan brood, or butter poached Gulf shrimp with blood orange and cilantro and olive oil gelato. The second course offers a choice between lobster bisque with tarragon crema or an arugula and hazelnut salad with goat cheese dumplings and a hazelnut vinaigrette. Entrée choices include veal osso bucco atop gruyere polenta, seared Florida strawberry grouper with pork belly gnocchi, or grilled lamb loin with potato pavé. Dessert is dark chocolate cannolis with white chocolate mousse and milk chocolate ice cream, or apple napoleon with pastry cream, almond cookies and caramel cinnamon ice cream.

  • Snackbar, 662-236-6363, $60 (drinks not included)

This five-course meal features Apalachicola Bay oysters with a ginger/tamarind granita, black-eyed Pea Dal with collard green chips and Ghee-Seared Scallop with mustard oil potato puree and a jaggery glaze. In addition, there will be a Kerala Beef Fry with a Southern version of a traditional Indian breakfast food: Grits Upma. Dessert will be a frozen dessert similar to ice cream: Saffron/ Pistachio Kulfi.

  • Lenora’s, 662-236-1144, $69 (includes drink specials)

Like Ravine, Lenora’s offers a choice of dishes for each of its four courses. The first course features a choice among Fritto Misto — fried shrimp, calamari, oysters, fennel and artichoke hearts with a saffron aioli, Tunno Crudo — seared, rare tuna with eggplant caponata and basil emulsion, Bruschetta — beef tenderloin with oven-dried tomatoes and goat cheese on a toasted crostini with truffle oil drizzle, or Confit d’ Anatra — seared leg of duck confit with a pear and fig compote. The second course narrows the choices down to three with a risotto made with speck (a juniper-flavored ham) and eggs, a butternut squash ravioli with sage brown butter, and a gnocchi with porcini cream sauce and braised veal cheeks. An intermezzo of radicchio salad is followed by a choice among smoked pork shoulder braised in milk with polenta and spinach, a 6-ounce filet mignon with truffle smashed potatoes and a cabernet reduction sauce, or a whole roasted branzino (a European seabass) stuffed with herbs and lemon zest and served with collard greens. Dessert will consist of either lemon sorbet or chocolate cannoli.

  • Honey Bee Bakery, 662-236-2490, $55 (BYOB)

This meal will start with caramelized fennel, apple and Parmesan minitarts before a lobster bisque with leek threads. Next are panseared scallops with orange supremes, baby greens, and a ginger and chili vinaigrette, followed by an unnamed “intermezzo” dish. The entrée will be spoon bread-topped lamb and white bean cassoulet. Then menu then lists a “Dolce Surprise” and a “Lagniappe.” (Vegetarian and vegan options are available).

 

Be safe this New Year’s Eve and keep on Eating Oxford!

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