THE LATEST FROM KITCHEN ON CARY

Kitchen on Cary announces 2017 New Year’s Eve Menu

RICHMOND, Va. – December 11, 2017Kitchen on Cary is pleased to announce their dazzling 2017 New Year’s Eve prix fixe menu and invites guests to reserve today. Crafted by Executive Chef Michael Macknight, the holiday dinner will be locally focused and offer a variety of delectable choices including vegetarian and gluten-free options, as well as traditional favorites like Champagne-poached Oysters.

 

WHAT: New Year’s Eve Prix Fixe Dinner

WHERE: Kitchen on Cary – 1331 East Cary Street; Richmond, VA 23219

WHEN: Sunday, Dec. 31, from 5 -10 p.m.

COST: $55 per person – Call 804-643-1315 for reservations or book online using Open Table at www.kitchenoncary.com.

 

“Celebrating the season with the best in regional food is always a delight, especially during the holidays,” says Macknight. “We have so many patrons, new and old, who enjoy ringing in the New Year at Kitchen on Cary. It’s an honor to offer our 2017 farm-to-table New Year’s Eve menu for their enjoyment.”
“We’re looking forward to a wonderful New Year’s Eve at Kitchen on Cary,” notes Bill Greco, Kitchen on Cary’s General Manager. “Macknight’s style of cuisine unites global and Southern regional flavors, and is beautifully grounded in both modern and classic French cooking techniques that our guests so enjoy.”

Kitchen on Cary

2017 New Year’s Eve Menu

First Course

Lobster Bisque (GF)

Vanilla Bubbles / Tarragon

Champagne Poached Chapel Creek Oysters

“Green Eggs & Ham” / Griddled Buckwheat Cornbread

Roasted Brussels Sprouts

Pancetta / Caramelized Shallot / Firefly Bleu-Veined Goat Cheese / Pomegranate

Salad of Manakintowne Winter Lettuces (V, GF)

Roasted Squash / Shaved Fennel / Pepita Brittle / Whole Grain Mustard Vinaigrette

Duck Confit Egg Roll

House Kimchee / Hardywood I.P.A. Thai Chile Glaze / Hub’s Peanuts from Sedley, Va.

 

Main Course

Pan-Seared Local Rockfish (GF)

Maine Lobster Risotto / Powhatan Fava Greens & Rainbow Chard / Saffron Butter Sauce

72 Hour Beef Short Rib (GF)

Beef Cheek & Foie Gras Bourginon / Truffle Potato Dauphonioise / Tiny Green Beans

Grilled Terrine of Lamb, Veal And Pork (GF)

Bacon-Wrapped / Crème Fraiche Whipped Potatoes / Marsala Gravy / Crispy Onions / Tiny Green Beans

Grilled Loch Duart Scottish Salmon Fillet (GF)

Beluga Black Lentils / Celery Root Puree / Osetra Caviar Butter / Tiny Green Beans

Roasted Beet Gnocchi (V)

Dave & Dee’s Oyster Mushrooms / Sunchokes / Viognier Cream / Shaved Monterrey Dry Jack

Dessert

“Coffee & Doughnuts”

Espresso Mousse / Brioche Doughnuts

Bourbon-Pecan Bread Pudding

Eggnog Anglaise

Gold Rush Apple & Cranberry Crumble

Rolled Oats Streusel / House-Churned Confit Orange Ice Cream

 

Kitchen on Cary will serve exclusively from this menu on New Year’s Eve. For reservations, visit www.kitchenoncary.com or call 804-643-1315. Free validated parking for the parking deck at Cary & 14th Street. (Valid with dine-in dinner entree.) Please note: Kitchen on Cary will be closed for Sunday Brunch on New Year’s Eve.

 

About Kitchen on Cary

Located in Richmond, Va., Kitchen on Cary was recently ranked as one of the region’s best by Richmond-area diners. The restaurant was named to the 2017 list of OpenTable Diners’ Choice restaurants and received the “People Love Us on Yelp” award. The restaurant features locally sourced and seasonal American dining and is owned by Education Corporation of America which operates Virginia College in Richmond, along with 72 ground locations nationwide. Additional restaurant locations include Kitchen on George in Mobile, Ala.

 

Kitchen on Cary supports Culinard, the Culinary Institute of Virginia College, where a team of professional staff and chefs provide a learning lab environment for culinary and pastry art students. For more information on Kitchen on Cary or to make a reservation, please call (804) 643-1315 or visit www.kitchenoncary.com.

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