Criolla's New Years Eve

[Indigo Jill]

I have always believed, and still do, that Chefs should not write menus. Although it sounds good, the first impression is.. YUCK. Don't need all the details.

Look great, Criollas

Personally, I love all the detail on a menu in a fine dining restaurant - when you are using high quality produce and products in a dish, it's nice to hear about all that went into it.

 

[Scooter]

Wish I could be there!!!!!!

 

[JB]

Book your reservation now for our New Year's Eve Party. Our menu is listed below:

Happy Holiday's from Criolla's!!


Amuse Bouche:
Two of our favorite things,
Confit Duck and Foie Gras pot sticker with kumquat chutney.
Buckwheat Blini topped with Ossetia caviar and micro chervil.

First Course

Choice of:
Seared Jumbo Georges Bank Sea Scallop on truffled parsnip pur?e and champagne narge.
or
Roasted Golden and Red Beets dressed Fig infused balsamic, Humboldt fog goat cheese and candied walnuts.
or
Flight of Tuna: Calypso seared White Tuna, Yellow Fin Tar Tar and Seared Tataki.

Entr?e

Choice of:
Pan Roasted Barramundi fillet served on braised French lentils with Acorn and Butternut squash. Finished with Baby Arugula and Macadamia Pesto.
or
Oven Roasted Thyme Crusted Australian Rack of lamb. Served with Wild Pacific mushroom ragout, Warm Fingerling Potatoes and Creole Mustard Jus.
or
Slow Roasted Maple Leaf Farms Duck Breast On House Smoked Cedar Duck Risotto, Wilted Baby Greens and a Huckleberry Relish.
or
Oak grilled Fillet of Rib Eye and Jumbo Lump Crab Stuffed Maine Lobster Tail. Garnished with Yukon Potato and Aged Cheddar Gratin, White Asparagus and horseradish Jus. $20 Ser Charge

Dessert
Criollas Chocolate Au Trios,
Three Composed Chocolate inspired Desserts.


$75 per person.

While I'm sure it will be a wonderful evening, that is just too over-the-top for me to even process. And just FYI, ribeye is one word. And it's "surcharge." Sorry to act like the spelling police, but I know you don't want mistakes in your menu.

 

[elgordoboy]

While I'm sure it will be a wonderful evening, that is just too over-the-top for me to even process. And just FYI, ribeye is one word. And it's "surcharge." Sorry to act like the spelling police, but I know you don't want mistakes in your menu.

You forgot tartare and the word relish was used where Hound was intended--Oh my darlin'

 

[scooterbug44]

Menu sounds great, I like to know the details of what I'm eating!

Typos on a printed menu worry me, typos on an internet post, not as much!

 

[Smiling JOe]

KingFishn, you are crazy (as in nutz-O).

Personally, I like knowing all of the little details of the menu items, as they can often make or break one's expectations when the meal is served. As for spelling, I've never known a Chef that was spot-on with spelling, but I think that should be left for other people to double check. What's important is the Chef's ability to ensure that the cooks can cook the food properly.

 

[NotDeadYet]

In Australia, barramundi is a specific fish, Lates calcarifer. I was asking if it's wild Australian barramundi, or farmed.

 

[Roadroo]

In Australia, barramundi is a specific fish, Lates calcarifer. I was asking if it's wild Australian barramundi, or farmed.

The Barramundi is wild caught. It is flown in from Queensland, Australia. Takes 36-48 hours to reach us here. Buckhead Fish in Atlanta is handling the order.

 

[Matt J]

Is Criolla's going Aussie? I dont' have a problem with it, but it seems like there is a lot of Australian theming going on.