Restaurants & Bars


Our Binkley's NYE 10 Course Menu!


More from Restaurants & Bars

Restaurants & Bars Phoenix

Our Binkley's NYE 10 Course Menu!

ejs1492 | | Jan 1, 2008 06:58 AM

Thought everyone might enjoy reading the menu from our 10 course tasting menu from New Year's Eve at Binkleys. We're usually stuffed after their five course tasting menu, so we weren't sure how we would fare with 10 courses (and wine pairings), but as usual they paced it extremely well and kept portion-sizes moderated so that 10 courses was filling but not ridiculously so. We were seated at 9 pm and our final course was served precisely at midnight. Last time we had the five course menu they served us no fewer than 7 amuse bouches, but last night they only did the duck and sherrry consomme to start, an amuse bouche of five different items second, a fruit cocktail and an extra dessert with the check. The menu is as follows; it was a spectactular meal and I do not think that anything compares to Binkley's. This meal was a bargain at $200 per person plus $75 for the wine pairing. New Year's Eve is usually a rip-off but this meal was worth every penny and the service was nothing short of spectactular yet unpretentious. The food was free of molecular gastronomy gimickry and instead focused on great ingredients creatively prepared.

Citrus Cured Salmon Roulade w/ osetra caviar, shaved baby fennel, toast point, sauce vert

Mache & Black Truffle Salad w/ heirloom potatoes, proscuitto, shaved red onion, baby artichokes (note: they were VERY generous with the truffles)

Crispy Seared Foie Gras w/ red wine poached pear, cashews, baby arugula and port glaze

Lobster Ragout w/ gnocchi, pearl onions, fava beans and lobster bisque

Olive Oil Poached Swordfish w/ white bean puree, pattypan squash, oven dried tomatoes, balsamic, and olive oil (note: neither my wife or I particularly care for swordfish and were looking forward to this course the least, but this was unlike anything we have had before. It was slightly pink in color and had the softest texture we've ever seen...almost like sashimi)

White Truffle & Porcini Agnolotti w/ hedgehog & clamshell mushrooms, purple scallions (note: Chef Binkley bought one pound of white truffles for last night's meal at a cost of $5,400 per pound; they were half the cost last year!)

Duck Squared - seared breast, rillette, huckleberry crepe, sugar snap peas

Japanese Wagyu New York Strip w/ mustard Brussels sprout leaves, creamy cauliflower (note: this was the REAL Wagyu beef from Japan and so soft that it literally melted in your mouth like seared foie gras)

Freezing Pineapple Water w/ pineapple, blackberries, blueberries, pomegranite, braised pistachios. (note: served in a bowl in which they poured liquid nitrogen to flash-freeze the fruit)

Chocolate Bread Pudding w/ rasberries, cocoa nib flortentine, candied mint, chocolate sauce

Then I went to bed very very very full and sleepy! Happy New Year!

More posts from ejs1492