MoZaic

  

NEW YEAR'S EVE
A Very Special Wine Dinner
Featuring Wines from the Caymus Family!
                                       
>>> Early Menu <<<
  Reservation from 5 pm until 6:30 pm

Reception Wine:

'Conundrum' by Caymus, California 2009

 

Amuse Bouche

 

Truffled goat cheese goug�re with duck confit rillette

 

First Course

 

Lemon grass poached Maine lobster tail and mache salad with persimmon and fresh Florida heart of palm

Mer Soleil 'Silver', Unoaked Chardonnay, Santa Lucia Highlands, CA 2008

 

Entree Course

Choice of

Jasmine tea smoked Long Island duck breast and quince-crystallized ginger chutney with orange cr�pe and anise saffron coulis

 

Belle Glos 'Meomi' Pinot Noir, Sonoma/Monterey/Santa Barbara, CA 2008

 

Pan-roasted Australian barramundi filet over salsify pur�e with lobster roe beurre blanc and baby parmex carrots

Mer Soleil, Chardonnay,  Santa Lucia Highlands, California 2008

 

Duo of roasted Kob� beef New York strip and charbroiled black angus

 tenderloin with gorgonzola dolc� and foyot sauce

Caymus Vineyards, Cabernet Sauvignon, Napa Valley, California 2008

 Caymus Cab 08

 

Dessert

Triple chocolate panna cotta and candied chestnut ice cream with mille feuille of tapioca and tropical fruit

 

Miniardises ~ Tea & Coffee

Champagne Toast

Louis Roederer 'Brut Premiere', Champagne, France N/V

 

 

Grande Menu

With Wine Pairings

 

$99 per person

(Excluding tax & gratuity)

Click here to reserve a table at Mozaic!

                                       

>>> Late Menu <<<
  Reservation from 7:30 pm until 9:30 pm

RECEPTION

 

Pheasant saltimbocca in sunburst squash

Limoncello-cured Scottish salmon gravlox blinis

'Conundrum' by Caymus, California 2009

 

Amuse Bouche

 

Truffled goat cheese goug�re with duck confit rillette

 

First Course

Lemon grass poached Maine lobster tail and mache salad with persimmon and fresh Florida heart of palm

Mer Soleil 'Silver', Unoaked Chardonnay, Santa Lucia Highlands, CA 2008

 

 

Second Course

Velout� of Jerusalem artichoke and black trumpet mushroom custard with curry oil and applewood smoked bacon chips

 

 

Third Course

Homemade truffle tagliatelle and saut�ed fresh porcini mushrooms in a hazelnut-camembert cream

 

Belle Glos 'Meomi' Pinot Noir, Sonoma/Monterey/Santa Barbara, CA 2008

 

Entremezzo - Campari and rosemary granit�

 

Fourth Course

Choice of

Jasmine tea smoked Long Island duck breast and quince-crystallized ginger chutney with orange cr�pe and anise saffron coulis

 

Belle Glos 'Meomi' Pinot Noir, Sonoma/Monterey/Santa Barbara, CA 2008

 

Pan-roasted Australian barramundi filet over salsify pur�e with lobster roe beurre blanc and baby parmex carrots

Mer Soleil, Chardonnay,  Santa Lucia Highlands, California 2008

 

Duo of roasted Kob� beef New York strip and charbroiled black angus tenderloin with gorgonzola dolc� and foyot sauce

Caymus Vineyards, Cabernet Sauvignon, Napa Valley, California 2008

 Caymus Cab 08

Dessert

Triple chocolate panna cotta and candied chestnut ice cream with mille feuille of tapioca and tropical fruit

 

Miniardises ~ Tea and Coffee

 

 Champagne Toast

Louis Roederer 'Brut Premiere', Champagne, France N/V

 

Late menu with wine pairings $145 per person (excluding tax & gratuity)

Click here to reserve a table at Mozaic!
Click here to see our gift certificate selection!

Season's Greetings
from your friends at MoZaic!
 
1377 Main Street
Sarasota, Fl 34236
941.951.6272