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Cafe Flora Celebrates the New Year 12.15.11
Cafe Flora is celebrating the New Year in two delicious ways!
First, end 2011 with a beautiful four-course dinner in Cafe Flora’s atrium on December 31st. Cost is $45 per person, reservations required and run 5-10 p.m. Add wine pairings for each course or sip on signature cocktails and bubbly to ring in 2012!
On January 1st start the New Year with a hearty vegetarian brunch buffet including a variety of house-made Bloody Mary’s! It’s the only buffet Cafe Flora offers all year. Cost is $25 per person, $12.50 for kids under 12, reservations required for large parties only, brunch offered from 9 a.m. – 2 p.m.
Call 206-325-9100 for reservations or visit CafeFlora.com
Key
V – Can be made Vegan
GF – Can be made or is Gluten Free
New Year’s Eve Dinner Menu – Dec 31st
1st course
Celery Root soup with truffle oil and a petite celery & parsley leaf salad
2nd course
Gougere stuffed with garlicky escarole and roasted root vegetables. Served with black trumpet mushrooms over a Jerusalem artichoke sauce
Or
Persimmon and quinoa gyoza with quince cake, sautéed wild mushroom, rapini, and a ginger carrot sauce (v,gf)
3rd course
Red wine poached pear with frisee salad, champagne vinaigrette and toasted Marcona almonds (v,gf)
4th course
Lucky Orange Cake
Citrus, almond and olive oil cake, honey balsamic roasted figs, goat milk ice cream with a cateja ribbon
New Year’s Day Brunch Buffet Menu – Jan 1st
Starters:
Fresh fruit platter (v)
Candied orange espresso coffee cake (v) and Cinnamon sugar doughnuts (v)
with cranberry jam and spiced mascarpone
Salads:
Caesar- crispy romaine, fried capers, parmesan, caesar dressing (v,gf)
Winter slaw- cabbage, apples, fennel, almonds tossed in a champagne cider creme fraîche (gf)
Kale- Wilted kale, roasted beets, crunchy red onion, fresh pomegranate seeds in a cayenne orange cumin vinaigrette (v,gf)
Grilled vegetable platter- assorted grilled vegetables, balsamic reduction, gorgonzola crumbles
Entrees:
Root vegetable latkes- Root vegetable latkes, spicy applesauce, chive sour cream (v,gf)
Forager scramble- Eggs or tofu scrambled with roasted butternut and delicata squash, crimini mushrooms, seasonal foraged winter mushrooms, and fresh sage (v,gf)
Bread pudding french toast- Cubed brioche baked in rich custard, topped with rum raisins and salted maple caramel
Spanish Fritatta- Potato, spinach and onion fritatta topped with olive tapenade, smoked tomato coulis and shaved manchego
Sides:
Roasted potatoes (v,gf)
Cheesy grits (gf)
Collard greens (v,gf)
HoppinJohn stew (v,gf)TAGS: Brunch, Buffet, Dining, Gluten Free, New Year's Day, New Years Eve, Vegan, Vegetarian
