NYE dinner, the Puritan + Co. edition

(The menu below was altered from the published menu to reflect what was available at the time of dining.  I forgot to take a photo of the actual menu, so I bet this isn’t 100% accurate since I’m doing it from memory.)

NEW YEAR’S EVE 2015

First

Kampachi Crudo
fennel, orange, olive, fried quinoa

Duck Confit and Sausage
sweet potato, lentils, pistachio

Grilled Mushroom Salad
potato, marjoram, egg yolk caramel

Seared Foie Gras Skillet ($12 supplement)
black pepper gougeres, gooseberries, whipped honey

Second

Cauliflower and Black Truffle Soup
thyme oil, parmesan, salsify

Salt-Roasted Beets
aged goat cheese, hazelnut, rye cracker

Baby Greens and Chicories
avocado, pinenut, grapefruit

Lobster Bisque ($10 supplement)
crab cake, coconut, basil

Main

Potato and Herb Gnocchi
brown butter, chestnut, parmesan

Seared Scallops
parsnip, brussels, pomegranate

Roasted Duck Breast
fennel, spiced carrots, dried fruit jus

40-day Dry Aged Bone-in Sirloin Steak ($15 supplement)
potato mille fuielle, black trumpets, bordelaise

Dessert

beeramisu

Indian Pudding
port, cornmeal, fig

Chocolate Mousse Trifle
hazelnut, brown butter cream, praline

hot apple cider
armagnac, fig, warm spices

might i?
tiki-style rum cocktail

czech & balance 
slivovitz, lillet blanc, burnt orange

church
gin, aperol, lemon

paper plane
bourbon, nonino amaro, lemon

pisticci cocktail
lucano amaro, privateer rum, sweet vermouth

thaw in the straw
bourbon, honey, lemon, ginger beer

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The crudo.  The person who ate this liked the fried quinoa best.

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New Year’s Eve at Harvest, a review

Last night, instead of NYE dinner at The Red House, we changed things up a bit and went to Harvest.  Both restaurants are in Harvard Square, Cambridge, but they are pretty different.  Harvest is fancier, the portions generally smaller, but still every bit wonderful and delightful.

I adore Harvest, even though I don’t eat there too often.  I’ve never been disappointed by their seasonal menus.  Although, I think my opinion of the restaurant is slightly skewed.  I took a special one-time cooking class with Mary Dumont, who is Harvest’s executive chef.  The class had a bonus appearance by Brian Mercury, who is  Harvest’s executive pastry chef.  They were both lovely people with infectious personalities and an obvious love for what they do.  It’s hard to dislike food created by them.

Last year, I had kicked myself slightly for not doing NYE dinner at Harvest.  The menu sounded amazing.  As such, I had my heart set on NYE dinner this year at Harvest from the get-go.  And it did not disappoint.

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