Scottsdale Wine-Cowboy Ciao New Year's Eve!

Cowboy Ciao New Year’s Eve 2008 
Wednesday, December 31
$50 per guest
reserve at 480-WINE-111 or www.cowboyciao.com

• craft & classic cocktails

• fun mocktails and interesting no-alcohol options

• peruse the 3,200 bottle list of bubbly, white and red
  or select from Sean's short list of sparklers

select your starter and main
starter
butternut squash soup  with gorgonzola and currants
curried kurabuta pork belly  with spicy cucumber salad and sweet soy
quesadilla  beef tenderloin with tart cherries and smoked chiles
mixed greens with pepitas, gorgonzola, dried cranberries
exotic mushroom pan fry – one of our signature dishes!
Stetson chopped salad
crispy shrimp & grits  buttermilk-marinated and cornmeal-fried,
 served with sweet corn grits and chile sauce

main
espresso-rubbed  filet  cabernet demi-glace, tortilla-smashed Yukon golds, chipotle aioli
pistachio-crusted salmon  amaretto butter sauce, and roasted radicchio
abalone mushroom steak  eggplant pepperonata, grilled rapini, white truffle oil
#1 grade Ahi tuna  orange/soy/chile glazed, grilled to rare,
sesame-smashed fingerling potatoes, cucumber/jicamint salsa
pork rib chop  stuffed with Shropshire blue cheese, grill-seared and oven-finished;
ancho bread pudding, apple jus, raisin/fig compote
pan-seared halibut  sweet corn polenta, confit of tomato, garlic, olives and capers
New Zealand lamb loin  artichoke risotto, cabernet demi, roasted tomato/anise butter

 finale
flourless chocolate torte  vanilla rum crème anglaise and cherries
&
shoyu caramel semifreddo roasted pineapple/ginger/orange compote
and almond shortbread cookies

Chef Bernie Kantak                    Pastry Chef Tracy Dempsey