Ring In 2014 With Bar Crudo’s Nye Prix-Fixe Menu

Chef Reto Crafts Out-of-the-Box Six Course Prix-Fixe Dinner for New Year’s Eve

Toast to the New Year at South Point’s neighborhood raw bar, Bar Crudo, where guests are invited to celebrate New Year’s Eve 2014 with a delectable six-course meal crafted by Chef Reto von Weissenfluh. For the first course, enjoy Foie Gras/ Blackberry/ Hazelnut, foie gras farce, blackberry gelee and hazelnut crumble presented “Rocher” style. The second course will be Salmon Roe/Purple Potato/ Crème Fraiche keta caviar, purple potato galette, Bar Crudo crème fraiche with hints of citrus followed by Beet/ Prosecco/ Currant beet sorbet paired with currant- finished with Prosecco. The fourth course is Veal Tenderloin/ Caper Berry/ Anchovy sous-vide veal tenderloin with hearty herbs, flash-frozen caper berries and anchovy espuma or Madagascar Shrimp/ Tomatillo/ Black Truffle court bouillon poached shrimp, tomatillo coulis and black truffle shaving. The next course will be Duck/ Espresso/ Orange duck confit terrine with essence of tandoori spice, N₂O Florida orange supremes and espresso salt. The final course, dessert, will end your meal with a bang; N₂O Limoncello/ Pop Rocks sous-vide limoncello elevated to the texture of sorbet and paired with pop rocks.