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Posh chef-owner Joshua Hebert has more than just New Year’s Eve to celebrate on December 31. It also happens to be his restaurant’s first anniversary.
Situated on the ground level of the Optima Camelview condos, the fine-dining spot is known for its lack of a traditional menu. Instead of ordering a la carte, you select your likes and dislikes on a checklist, and the kitchen dreams up fanciful tasting menus accordingly.
For New Year’s Eve, though, there will be menus — one, a greatest-hits rundown of favorite dishes from the past year, and the other, a completely vegan dinner.
Vegan cuisine from a chef who excels at exotica like kangaroo meat? Believe it.
It’s “so that our friends the vegans can enjoy a civilized composed meal on a night they are often forgotten,” Hebert explains.
5 course $55 w /wine…$94…cellar selections…$120
7 course $75 w /wine…..$125……cellar selections…$160
Amuse Bouche
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Apple Wasabi Leather, goat cheese
Brut Dargent Rose or 1998 Piper Heidseick
1st
Baby Octopus salad, frisee, potato, Bacon, ginger
Az Stronghold TAZI, or Scarpetta, Tokai Friulano
2nd
Shrimp Chorizo, Potato chip Pasta, Crème Fraiche Scallion sauce
3rd
Porcini dusted skate, Pomegranite glaze, confit shallots
Liocco “Stuhlmuller” or Litterai May’s Canyon
4th
Wild Boar Bacon, Smoked blueberries, avocado
Pio Caesare “dolcetto” or Turley “rattlesnake Ridge” Zin
5th
Mesquite Braised Veal Cheeks, Maple, peas and carrots
Rodano IGT, or 2001 Rodano Chianti Classico “Viacosta”
6th
Global Artisan Cheeses
Broadbent Malmsey 5 yr madiera , Or 97 Corison Cabernet
7th
Duo of Desserts
Pastry Chef Melissa chooses
Quady Elysium, or Royal Tokaji Co. 5 puttyones Tokaji AszuRead on for the vegan menu:
Vegan Menu Amuse Bouche Coconut Milk Ricotta, confit of Preserved Plum D’argent Brut Rose Or Mountadon Brut Rose 1St Buluga Lentil “veloute”, braised endive Ch. Ducasse Bordeaus Blanc or Huet Vouvray, “Le Mont” 2nd Blood orange and avocado salad, hazelnuts and roquette Boutari “kretikos” or Fevre 1er cru Chablis “Fourcharme” 3rd Toasted Soy TOFU, Soy mustard glaze, ginger, scallion, kimchee crackling FST Riesling, or Dom. Weinbach Sylvaner 4th Black Truffle and wild mushroom risotto, Mango yolk, iitio onions. I sistri Chardonnay, ’04 or Dom. Raveneau Chablis, ’06 5th 2 Way “Filet” Purple Potato and Butternut Squash, sage “gravy” Poppy Pinot Noir or Turley “Rattlesnake Ridge” Zin
