New Year’s Eve: Corner Table, Saffron, Heartland

Heavy Table has received a trio of interesting notices about special dinners on New Year’s Eve. In the interest of helping our readers plan fabulous evenings, we present the original notes for your consideration.

Here’s a quick guide to the three options that this post includes:

Corner Table: Five-course farm dinner with beer and wine; $150 a person.

Saffron: $65 a person for a five-course meal plus an optional wine pairing for $25 more.

Heartland: Choice of one of three menus (each consisting of an amuse + four courses), $75 a person.

CORNER TABLE’S FARM DINNER

New Year’s Eve at Corner Table this year is going to be a bit different. We are bringing the farm to you! Over this past year we have had a great time with our Tour de Farm dinners so for New Year’s we are going to create a “Farm Dinner” in the city. We’re closing off 43rd Street and setting up a farm style dinner table in a big tent. If you attended the dinners – this is a great way to end the year! If you missed out, this could be the best dinner yet!

New Year’s Eve
December 31st, 2009
Reception starts at 6pm
Dinner at 7:00pm
$150.00 per person
5 course with beer and wine

Tickets only available online at tourdefarmmn.com

SAFFRON’S NEW YEAR’S EVE

Saffron Restaurant will be offering a special menu for the evening. A five-course tour of some old favorites and some new dishes. The menu is available on Thursday December 31st, from 5pm-8pm. The cost is $65 per person with an optional wine pairing for $25. There will be a similar vegetarian menu available by request for $55 per person.

This menu will be available ala carte at the bar only, as we will not be offering the regular menu.

Reservations are highly recommended as we usually sell out several days prior. (Bar is walk in only)

New Year’s Eve 2010
Tasting Menu

Veal Carpaccio
tuna bottarga, brown butter, chives and preserved lemons
Inama, Soave Classico Foscarino ‘06
Veneto, Italy
Crispy Prawn
phyllo, basil and white curry sauce
Handly, Gewürztraminer ‘07
Anderson Valley, California

Taleggio Cheese Ravioli
white asparagus, mushrooms and black truffle sauce
Montes Alpha, Pinot Noir ‘06
Leyda Valley, Chile

Lamb Chop
potato gratin, blue cheese, preserved tomato and cured black olives
Biscegila, Aglianico del Vulture DOC ‘06
Basilicata, Italy

Salted Caramel Crunch
chocolate, almonds and tarragon
Lustau, Pedro Ximènez
Jerez, Spain

For more info or reservation call 612.746.5533 or visit
www.saffronmpls.com/reservations.html

HEARTLAND’S NEW YEAR’S EVE

FROM THE FOREST AND PRAIRIE
AMUSE-BOUCHE
Juniper berry-cured magret duck prosciutto
with high bush cranberry-sweet pepper cider jelly and fried leeks

FIRST COURSE
Au Bon Canard foie gras sausage
with braised cabbage, house-pickled heirloom pears and rosemary mustard

SECOND COURSE
NorthStar Farm bison prime rib roast
with Minnesota heirloom tomato catsup, Wisconsin button mushrooms
and red thumb potatoes roasted in rendered duck fat

CHEESE
Carr Valley Cheese Company “Apple Smoked Cheddar” paprika-rubbed Wisconsin cow milk cheese
with apple butter tartlets and Ames Farm prairie flower honey

DESSERT
Flourless chocolate gâteau
with tricolor chocolate bark, Champagne sabayon
and sorghum syrup glazed roasted Iowa chestnuts

FROM THE RIVERS AND LAKES
AMUSE-BOUCHE
Buckwheat blini
with black pepper-vodka crème fraîche and Grand Marais lake cisco caviar

FIRST COURSE
Smoked sturgeon
with warm heirloom potato salad, radish sprouts and dill vinaigrette

SECOND COURSE
Pan-roasted lake trout
with winter vegetable ragoût and red wine vinegar butter

CHEESE
Star Thrower Farm “Farmstead Tomme” cellar-aged Minnesota raw sheep milk cheese
with sweet potato-apricot chutney and a cornmeal crêpe

DESSERT
Minnesota Regent apple galette grantinée
with apple cider reduction, English walnut-crusted chèvre and apple chips

FROM THE FARMS AND FIELDS
AMUSE-BOUCHE
Wisconsin parmesan cheese-pumpkin gougère
with honeycrisp apple-wild mushroom relish, DragSmith Farms microgreens
and Montmorency cherry-port wine syrup

FIRST COURSE
Heirloom bean stew
with winter leeks, preserved tomatoes and roasted garlic-hazelnut pistou

SECOND COURSE
Iowa chestnut-sheep milk ricotta cheese ravioli
with butternut squash brunoise, golden chanterelle mushroom conserve and brown butter sauce

CHEESE
Reny Picot “St. Rocco Triple Crème Brie” cellar-ripened Michigan cow milk cheese
with fried green tomato and smoked chili pepper-tomato jam

DESSERT
Wild black raspberry-Ohio pawpaw semi-freddo
with gingered winter fruit paste, a white pepper-pumpkinseed tuile
and cinnamon caramel sauce

Heartland requests that you please inform your server of any dietary concerns or constraints.

$75 INDIVIDUAL FIXED PRICE   TAX AND GRATUITY ADDITIONAL
651.699.3536 RESERVATIONS SUGGESTED