New Years Eve Menu


It’s the end of another year and we’re planning a blow out new years menu to end 2012

at Dressel. With all the “end of the world” forecasts we thought it might be a good idea to cook

like it’sour lastmeal!  If you joined us last year for 12 dishes from around the world you won’t

want tomiss this either.Pretty decadent stuff but super yummy and prepared with all the love

from ourkitchen crew; Chef’s Mike, Derek, sous Travis and Pastry free lancer Josh Poletti

Limited numbetr of reservations welcome-5:30-10pm

314 361 -1060 or email ben@dresselspublichouse.com

Starters

Caviar -Blini, hard boiled egg, onion

Oysters offered three ways

-Half shell with mignonette  – Grilled  w/chimichurri

Royster creamed kale, house  cured chorizo

Torchon de foie gras -figs, pickled grapes, farro, pink peppercorn vin

Fried marcoot cheese curds -smoked tomato salsa

What’s Next

Sweet bread dumplings -pork consume , charred edemame, carrot diamonds

Hearts of palm salad -Marinated beach mushrooms, gilledtreviso, radish confit, chili lime citronette

King crab salad -Avocado, oranges, olives, endive, brown butter, balsamic vin

Escargot -Parsley, garlic, lemon butter, brioche

Entrées

Lobster cannelloni -ricotta, black trumpet mushrooms, uni buerre blanc

Potato gnocchi-with creamed greens, Caciocavallo, shaved  truffles

Prime rib –Duck fat fried fingerlings, frizzled brussel sprouts and sauce béarnaise

Cast Iron Duck Breast – Rutabega risotto, kumquat marmalade, braised pistachios

Desserts

Gooey Butter Cake – Pomegranate seeds, pomegranate reduction, mimosa granite,                                                            orange micro basil

Chocolate SouffleWhiskey crème anglaise –

Cheese board –Delice De Bourgogne (triple cream brie), dried fruit, local honey, apple, toast