new years at the lodge…

new-years-eve-londonnye 2008


amuse bouche




american caviar

powdered egg yolk, crème fraiche, soft & crunchy potato


terrine of le belle farms foie gras

smoked brioche, blis maple syrup & candied bacon


assiette of east coast oysters

szechuan pepper mignonette, green apple & aromatic lemongrass




breast of wisconson pheasant

black truffle, mushroom bouillon, pearl barley & garlic confit


caramelized berkshire pork belly

littleneck clams, potato cream & shaved pearl onions


3rd coast shellfish bisque

slow cooked farmhouse egg, gulf shrimp carpaccio, tomato compote & chive puree




tasmanian sea trout

ricotta gnocchi, haricot vert, tomato confit & parmesan broth


pan roasted flounder

baby artichokes, andouille sausage, carrot confit & black olive


atlantic lobster

roasted fennel, hazelnut puree, cipollini & lobster glaze




grilled loin of venison

roasted apple, blackberry mustard & butternut squash


tenderloin of hereford beef

caramelized red cabbage, foraged mushrooms & red wine bordelaise


maple leaf farm’s duck breast

sweet potato, braised endive & smoky honey




chocolate ganache

milk jam, pistachios & vanilla


almond financier

creamy mascarpone, strawberry jam & fresh tarragon


eggnog panna cotta

whiskey & salted caramel popcorn


About greensandbeans

this blog focuses on the trials & tribulations of the culinary evolution and explorations in the kitchen. it is also an open forum to discuss food ideas, techniques & most of all to expose the "happenings" and discoveries that are occurring in our very own backyard. "feedin my dreams by eatin greens & beans"... cheers, randy rucker
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7 Responses to new years at the lodge…

  1. neverfull says:

    menu looks lovely. tried coming in yesterday for lunch with misha, et al. but RL was only open for dinner. we’ll try to come bug you next week.

  2. ruthie says:

    if i was in town for new year’s, i would set up a tent and camp out in that dining room. yum.

  3. Sounds delicious. I need to visit again when I am back in town, as I miss your cooking.

  4. Carlos Testino says:

    That menu sounds pretty good Mr Rucker. I wish i could taste it. Happy new year!!

  5. FoodieFuturist says:

    Chef, my husband and I attended the 7:30 seating, and each dish we had did a superb job of presenting interesting, complex flavors coherently. You especially hit it out of the park with the pork belly and the lobster (Hazelnut puree combined with the sweet, delicate shellfish was so good, I went away inside my head…). Exactly the kind of food we tend to seek out.

    One critique: We’ll certainly be back, but will hope that the service has improved by then. We should not have had to ask for our cutlery to be replaced—twice—during a multicourse meal, nor should our water glasses have gone dry…again, twice! No acknowledgement of either lapse, just water spilled on the table and the bill unceremoniously slapped in front of my husband. We’re not unsympathetic: it was an encouragingly busy night! We just hope you did not lose any new diners through faults at the front of the house.

    Congratulations, nevertheless, on creating such a truly memorable experience!

  6. Ben says:

    I’d like to echo FoodieFuturist’s comments. We attended the 10:00 seating and really loved the dishes we chose. I was especially fond of the venison and the pork belly. My lobster was a little overcooked, but the flavors were great.

    We, unfortunately, also had an issue with the service. We waited 30-45 minutes to get both the 3rd and 4th courses. There were just two of us, and the table of 16 next to us (albeit with a different waiter) had already paid by the time we finished our 4th course. I’ve been in before since Randy took over, and the service has been great.

    Still, we did enjoy the food and just hope that our server can get his performance on par with that of the kitchen.

    Thanks for the great food. We’ll be back soon.

  7. George West says:

    A pal encoraged me to read this post, great post, fascinating read… keep up the cool work!

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