We are excited about New Year’s Eve at PRINT. In addition to our seasonal a la carte offerings, Executive Chef Charles Rodriguez and Pastry Chef Emily Wallendjack have created a special 4-course tasting menu filled with festive and seasonal treats.
- Oysters on the half-shell, yuzu mignonette
- Short rib ravioli, black trumpet mushrooms, brussels sprouts, pickled squash
- Grilled lobster, parsley potatoes, lemon-herb butter, chicory salad
- Trio of French macaron
Oysters are a traditional holiday food, and East Coast oysters are at their firm and flavorful best in the winter months. They also pair particularly well with Champagnes and sparkling wines. We use Wellfleet Oysters from Island Creek Oyster Company, an oyster farm and distributor based in Duxbury, Massachusetts who supply some of the best restaurants in the country. Plump, clean, and creamy Wellfleet oysters are considered some of the world’s best. The cold waters of Wellfleet’s estuaries slow down the metabolisms of the growing oysters, helping them store glycogens, which makes the oysters sweeter tasting, and the salinity of the waters allows for a clean sharp flavor. Chef Charles likes to serve Wellfleets because of their medium size, and balance of just enough brininess with subtle sweetness. The mignonette sauce features aromatic Meyer lemons which we get from Bernard Ranches in California.