Ok heres where we all get to put what we love doing so posts your new years menus and be ready for critiques.
Amuse : Balck eye pea spoon with French feta and fresh mint

Choice of..
1st course,
Yukon pom fondant with Gratinee raclette ,current presurve.
Cripsy sweetbreads over pecan -molasis risotto and port wine redux.
venison carpaccio with caper berries ,shaved assiago and juniper essence
2nd course
Arugula salad ,dulche gorganzola ,and poached pear
iceberg wedge ,duck proschiutto and truffle ranch
crawfish bisque with crem fraiche
3rd course
Pan seared duck breast with morracan couscous -mushroom flan ,arugula puree finished with rootbear and duck proschiutto emulsion.
braised short ribs with merguez sausage ,warm fingerling potato -kentucky ham salad ,vodka beet presurve and mint yogert.
porcini and tallegio stuffed filet mignon with potato pave ,roasted carrot and apple ,rosemerry demi.
pan seared red fish with blackened scallop mousse ,crawfish gumbo sauce and okra jelly.
butter poached loin of rabbit with cannelloni ,black bean ,proischiutto ,fried okra and lentil ragu and corriander orange glaze.

so lets here everyone elses menus.