New Years Eve at the Charleston

I went to the Charleston with Jim and Dan for New Years. Kathy did my hair and makeup. Yay!




Here we are at the bar at the restaurant.





The Menus: The Sea and The Season



Course 1
Sea: Tiny Lobster Cake, Napa Cabbage Slaw Roederer Estate Brut (Anderson Valley) NV
Season: Sliced Magret, Spiced Wine Pears Champagne, Deutz "Brut Classic" NV


Course 2
Sea: Cauliflower Bisque with Pan-Roasted Sea Scallop Chablis Grand Cru "Les Clos" Josephine Dubois (Burgundy) 2005
Season: Potato-Truffle Soup, Bobos Farm Chicken Confit Ladoix Premier Cru "Les Grechons" Bertrand Ambroise (Burgundy) 2005


Course 3
Sea: Fingerling Potato Salad, Parsley Oil, Crispy Bacon, Micro Celery Soave, Pra (Veneto) 2006
Season: Salad of Rosted Beets, Blood Orange, Chevre & Baby Arugula Sancerre (Cuvee Tradition) H. Brochard (Loire Valley) 2006


Course 4
Sea: Gulf Shrimp, Andouille Sausage & Real Grits Pinot Gris, Jean-Baptiste Adam "Reserve" (Alsace) 2006
Season: Grilled Rabbit Loin, Truffle Risotto, Foie Gras Butter Chianti Clissico Riserva, Felsina "Berardenga" (Tuscany) 2003


Course 5
Sea: Ran-Roasted Wild Rockfish, Pinot Noir Butter, Potato Puree Pinot Noir, William James Cellars "Gary Ranch Vineyard" (Santa Maria Valley) 2005
Season: Grilled Rack of Lamb, Slow Cooked Golden Beets, Cippolini Onions, Carrots, Parsnips Syrah/Cabernet Sauvignon, L'Aventure "Optimus" (Paso Robles) 2004


Cheese course Did nobody get a picture of the cheese?!

We pass the time waiting for fireworks and 2008 to arrive.








Time for the fireworks!



Fireworks at the Inner Harbor



Dan celebrates the New Year



Look at me!!!



The 20-minute fireworks show ends with a Big Finale



Course 6
Sea: Bittersweet Chocolate-Almon Marjolaine, Almond Meringue, Passion Fruit Sorbet Banyuls, Chapoutier (France) 2003
Season: Lemon Creme Fraiche Cake, White Chocolate, Cranberry Sorbet, Candied Kumquat Cuvee Beerenauslese, Alois Kracher (Austria) 2006


and some extra desserts to taste.


Happy New Year!