New Year's eve at The Stripped Pig -12/31/2016

Made reservation for our group at the Stripped Pig in Redwood City for our last dinner of the year.  The restaurant had two-seatings for the evening, one at 6:00PM and the second at 9:00PM.  We selected the 9:00pM so that we can do the count down at the restaurant.

The table is nicely decorated and the men were given a New year black velour fedora and a festive tiara for the ladies...

The hats remind me of the French movie Borsalino with Alain Delon and Jean Paul Belmondo.

Very happy!

 

 

Starting out with a Rose champagne and then we also opened a Moet and Chandon champagne.

1st COURSE: OYSTER

CAVIAR, HUCKLEBERRY/ABSINTHE GRANITA, CHIVE

 

Beautifully decorated!

The caviar added a bit of saltiness, and the granita added a bit sweetness to the fresh oyster.  It was an interesting dish.

2nd COURSE: ONION SOUP

BRIOCHE, FENNEL/PEPPER SOFRITO, FRIED OLIVE

 

The soup was served luke warm and I think it would be better if it was piping hot.

It did not really taste like a traditional onion soup but more like a bisque.  It was creamy and was just okay for me.

 

3rd COURSE: LETTUCE

CILANTRO GRIBICHE, BOQUERONES, BOTTARGA, CANDIED HAZELNUT

 

We all like it a lot and is was a big surprise that Hoa and Phuc enjoyed this dish. They usually nibble when salad is served.

 The sauce, the candied hazelnut and the compress caviar, and boquerone were a great combination.

 

Opening a Kistler Chardonnay 2014 for our next course.


4th COURSE: RICOTTA GNOCCHI

 SEA URCHIN CREAM, PORK BELLY, PARMESAN, RADISH

 

Homemade Gnocchi was served with a sea urchin cream sauce ( some of us like it and some of us was just okay with the sauce), but we all loved the crispy pork belly.

overall it is still a success dish.  Somehow I tasted a hind a citrus in the dish.

CLEANSE PALET: BERRY SORBET

 CHAMPAGNE, BASIL OIL

Opening a Caymus, Cabernet Sauvignon 2013 for our next course.

 


5th COURSE- SMOKED PRIME RIB

RACLETTE ALIGOT POTATOES, ROASTED CRIMINI MUSHROOM, AND BONE MARROW SAUCE

 

The prime roast was really delicious, the meat was smoke and you can definitely taste it.

Everything on this plate was just perfect.  We all enjoyed this dish a lot.

 

DESSERT COURSE: BUTTERMILK PANNA COTTA

PASSION FRUIT CURD, WHIPPED MASCARPONE, THYME

 

The panna cotta here is always delicious.  I am not sure if they use yogurt or not but it has a nice consistency, a bit tart and sweet at the same time.

 

HAPPY NEW YEAR!

File under : BBQ, Thanksgiving, Christmas, Holidays Parties

 

 

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