If you’re like us at Quest—and we’re sure you are, dear reader—the invites for New Year’s Eve have been brimming in your inbox. Some tempt, others terrify. Let’s call the whole thing off?
Hors d’oeuvres include winter squash pudding with granola and ginger and crispy frog legs with watercress purée; appetizers included gateau of Hudson Valley foie gras with pickled mustard seed and hazelnut and quark spätzle with whipped salt cod and black winter truffles; and mains include caramelized diver scallops with tomato pain perdu and celery root and roasted Creekstone Farms ribeye with brisket, French prune, and bone marrow mignonette.
This menu may or may not be the reason that New Year’s resolutions exist, but we’re not upset about it.
For more information, call 212.997.5262 or email firstname.lastname@example.org.