The big score came from one of our food purveyors who came through with a shipment of fresh Russian Sevruga Caviar of great quality. Susan whipped up some buckwheat blinis and we had these straight up with creme fraiche and the bubbly -give me the simple life!
Next came the Spanish style mariscos and a main course of Copper river salmon served in a Japanese style fish broth with udon and jelly fish garnish- for more food notes see day 2

The main event new year's day dinner:
Appetizers.
Deviled Eggs made with crème fraiche, a hint of lemon oil, white pepper and white truffle salt. The eggs were finished with a decor of red onion and capers.

Basque Maricso: Poached baby octopus and shrimp in olive oil infused with Navarrico piquillo peppers and caramelized chorizo and finished with Piment du Pays Basque. The oil was fragrant and as red as the peppers. The participants practiced marisco diving by scooping up all the heavenly oil on pieces of fresh baked slow rising artisan bread from our own kitchen.

Pallard of chicken breast rolled around fresh cheese delicately turned with buttery fried shallots, marsala soaked currents, capers and pine nuts. The roulades were wrapped in pancetta. The little gems were sautéed, thin sliced and served in their own au jus.

A platter of smoked duck breast and jamon served with banderillas en vinegre.

A selection of cheeses. We even raised the bar by putting out the Epoisse. No one was brave enough to take a knife to it fearing the cheese would strike back.

Trimmings: Little treats of quince past, fig jam, dried fruits and roasted nuts, Castelvetrano olives

Small Dishes (okay not so small but at least medium)

Sexy oysters: Naked oysters swimming in a sea of crème pastis sauce finished with a dollop of crème fraiche and a teaser of caviar

Bubby's blinis: Yeast risen buckwheat pancakes just like your Bubby made (if she was Russian) hot off the butter soaked grill, served with 2 ounces of Russian caviar and as much crème fraiche as you could stand

Scuba scallops: Forget the diver scallops. We had average man's scallops that ascended to stardom. Sautéed to create a crisp and caramelized crust yet soft, sweet and tender inside. Served with a sweet roasted corn sauce that was rich with butter, cream and pieces of pancetta that had dissolved into the mélange. It is winter so we kept each scallop warm with a tiny hat of caramelized foie gras.

Lobster tails: Quick grilled and finished in buerre monte infused with lemon, thyme and garlic. Each tail was served with caramelized shallots, more butter and passion fruit sauce.

Frogs legs: For the absolute Francophile; frog legs sauted in oodles of butter and garlic, finished with a touch of sea salt

Main Course

Venison Wellingtons served with grilled asparagus. Tenderloin of venison crowned with black truffle duxelles, caramelized onions and a generous serving of foie gras; nestled in a package of puff pastry. Served in a juniper infused Perigourdine sauce.

Desserts

Pears poached in a vanilla infused syrup served with toasted panettone. Everyone turned down the panettone to make room for the next dessert.

Delicate cake: Two layers of French sponge soaked in a rum syrup and stuffed (just like our guests) with a thick layer of vanilla and rum pastry cream and finished with a hint of Weiss chocolate

A selection of buttery cookies that no one could eat cause we were all too stuffed