NAPA 1015
NEW YEAR’S 2008
MENU
1St
Pan Seared Scallops with Herb Saffron Cream on Puff Pastry
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Artichoke, Spinach and Red Pepper Terrine with Avocado Coulis
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Hudson Valley Foie Gras sautéed with Black Walnut Bread & Sour Cherries
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Caramelized Onion and Wild Mushroom Tart with Mont Cabrer Goat Cheese
2nd
Butternut Soup with Gorgonzola Croutons
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Lobster Shrimp Bisque
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Arugula Salad with a Meyers Lemon Vinaigrette and Shaved Parmesan
3rd
Grilled Rack of Lamb with Rosemary Mustard Sauce,
Dauphine Potatoes and Vegetable Du Jour
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Pan Seared Chilean Sea Bass with Blood Orange Chipotle Cream Sauce,
Forbidden Black Rice and Vegetable Du jour
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Roasted Chayote , Peppers, Onions and Eggplant with Roasted Pepper Coulis
Pearl Barley Risotto
4th
Dark Chocolate Pate with fresh Raspberries
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Cheese Board
Fig & Orange Spread, Toasted Almonds, Quince & Red Onion Relish
Abbaye Bellocq Sheep, Mont Cabrer Goat, Stella Gorgonzola
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Mixed Berries with Crème Anglaise
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Almond Crusted Lemon Tart
$60.00 per person
19 comments:
This menu looks great!
$60? That is a crazy good deal.
Already drooling!
"Chilean sea bass" aka Patagonian toothfish are an unsustainable food source. But I guess we'll just eat the rest of them until they're all gone.
Eat em while we got em.
My husband and I have already made our reservations for NYE. This menu is way to good to pass up!
Went to Napa last Sunday for brunch and loved it! The New Years menu looks fantastic.
Hudson Valley Foie Gras? Are they serious? Can't get much more inhumane than that. In case you don't know, producing foie gras involves forcing a metal pipe down the duck's throat and force feeding him a gluttonous amount of food, so much that his liver expands up to ten times the normal size and he develops liver disease...that's what you'd be eating, diseased liver. This cruel treatment of animals has been banned in a number of counties and in parts of this country too. You can learn more at nofoiegras.org.
Producers of Award-Winning Foie Gras
and Other Delectable Duck Products
About Hudson Valley Foie Gras
What is Foie Gras?
Foie gras (pronounced fwah grah) is the fattened liver of a waterfowl (either duck or goose, but in our case, only duck) produced by a special feeding process. It results in a luxurious product that is at once velvety and meaty. Historically, foie gras has been cooked in a paté or terrine and served cold. The last decade has seen the gain in US popularity of serving foie gras seared hot with a sweet and tangy fruit garnish.
Hudson Valley Foie Gras is a grower of the Moulard Duck from which Foie Gras is produced. HVFG is situated on 200 acres in Ferndale, New York, a two hour drive from Manhattan. HVFG is headed by two individuals, Izzy Yanay, a Masters in Philosophy from the Weitzman Institute in Israel, and Michael Ginor, a B.A. from Brandeis University and an M.B.A. from New York University.
Our facility is unique in that all the stages of production, from breeding to packaging, exist in one location. This concept was developed by Izzy Yanay with the advent of the Moulard Duck. The Moulard Duck is a crossbreed between a Moscovy male and a Pekin female, which are artificially bred. This technique was invented in Israel in the mid 1970's and Izzy was one of the first to utilize this technology in the production of Moulard Foie Gras. As a hybrid is more resistant to disease than either parent, it become feasible for the entire production to take place under one roof. In 1982, Izzy introduced Foie Gras into the United States utilizing this plan.
Izzy Yanay, General Manager, along with Michael Ginor, President, formed Hudson Valley Foie Gras in 1989. Currently we distribute nationwide through gourmet and specialty food distributors. Critical acclaim from around the world has placed our company as the premier producers of Foie Gras and Moulard Duck products. Our corporate goals include the stabilizing of Foie Gras prices and the assurance of a steady supply as well as public education and increased product awareness. In keeping with our promise to develop a more economic high quality product, a significant portion of our proceeds is directed toward research and development.
Hudson Valley Foie Gras is just as committed to its role as a food producer and the responsibilities and privileges which that may carry in helping, assisting and feeding the less fortunate. This we accomplish by being involved with several foundations, organizations and individual chefs who are committed to the same purposes.
Bios: Michael Ginor | Izzy Yanay | Awards
So does that PR Spin mean they don't cram food down the duck's throats?
Listen causing and animal to get a fatty liver just so I can spread it on a cracker may not be any more inhumane than tossing a lobster in a pot of hot water, but at least the lobster men don't sugar coat it.
They showed some of this on Sixty Minutes a few years ago. It looked sick, even to a meat eater like myself.
Foie gras is delicious. So is Chilean sea bass. I'll be having both at Napa on NYE. The rest of you can go enjoy some free range tofu with your bongo drums.
The point isn't that it taste good, the point is that it's in humane. I am sure a one year old human child if prepared properly would taste great but morally it's just wrong.
And please don't insult me for thinking that. You will eat what you eat, but perhaps we should protest NAPA. I would love to walk around them with a train of waterfoul.
NAPA is a business, and protests hurt business. It's a risk they should consider.
-Robby
Go Robby, Wrangle those ducks man. This I want to see.
Of course a little research would tell you that Hudson Valley doesn't force feed their ducks.
Actually, a little research WOULD tell you that Hudson Valley does FORCE FEEDS its ducks. They don't deny it. They say it is "humane." I can provide anyone who wants endless resources: video, photos, expert testimony on the cruelty of foie gras production, even tell you about some ducks I know that onced lived on a foie gras farm and now have all sorts of medical problems. Just come by Napa on NYE -- I'll be the one handing out fliers.
Oh goody!!!! Call Fox 5 now !!!
Wow. Who would ever guess that H street would have controversy over this kind of issue?
Did anyone bother handing out fliers at any of the Trinidad murders? Any of the robberies/assults that took place on H street in the past month?
No one Flier at the murders themselves. But CM Thomas and 5D had many events to reach out to the community to help capture the people who committed many of the murders.
LOL, jamie! free range tofu sounds yummy (and healthy) [and humane]!!
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