Bin 77 offers New Year’s Eve tasting menu

If you want to ring in the New Year with a heaping helping of great food, Bin 77 will host a New Year’s Eve tasting menu next Tuesday. The Perkins Rowe bistro and wine bar (Map it!) will serve six courses in two seatings, the first at 6:30 p.m. and the second at 8:30 p.m. Call 763-2288 to make your reservations.

On the New Year’s Eve menu is Ossetra Caviar for an amuse-bouche, with Yellowfin tuna Carpaccio, garden radishes, Nori crisp, French pickle sauce and wasabi paint, paired with Laetitia Brut.

The first course is a roasted chef’s garden beet salad with red kuri squash purée, roasted heirloom sweet potato hash, local honeycomb, blood orange vinaigrette and pistachio crisp, paired with Honig Sauvignon Blanc.

The second course is Hawaiian hearts of peach palm tartare with Jacobsen Orchard’s Quince “Patę de Fruit,” Sicilian pistachios, Sunchokes and compressed bitter lettuces, paired with Vista Hills Pinot Gris “Rosé.”

Chef David Dickensauge kicks it up a notch for the third course—a sweet onion-crusted Four Story Hills Farm Poularde. The dish features toasted corn “gnocchi” with glazed Cipollini onions, Arrowleaf spinach and black winter truffle sauce, paired with Christophe Cordier Macon Vieilles Vignes.

Course four features a slow-cooked filet of Scottish sea trout with caramelized Brussel sprouts, Musquée de Provence pumpkin purée, honey-poached cranberries and sage jus, paired with Joseph Drouhin Côtes de Nuits-Villages.

The fifth course is a charcoal-grilled Japanese Wagyu beef tenderloin with sweetbread and Foie Gras terrine, candied carrots, rapini, applewood-smoked raisin-bone marrow marmalade, paired with Chateau Carignan Bordeaux.

The sixth and final course is a dessert of chocolate terrine with smoked pistachio brittle, shaved anise, shiso mint and black truffle chocolate caramel, paired with Paringa Sparkling Shiraz.