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By CINDY MAHAN
Rappahannock N*w» Staff Writer
The chefs of Rappahannock are offering scrumptious and ambrosialfare to those who visit their restaurants this New Year’s Eve.
Here’s what you can expect to dine on while celebrating the birth of 1993 at Four & Twenty Blackbirds in Flint Hill at the intersection of U.S. 522 and Route 647.
The restaurant will have two seating on New Year’s Eve. The cost will be $60 per person at either seating.
Chef: Heidi Morf
MENU • Blackbird Whimsies • Thai lobster and Oriental noodles in a banana leaf • Smoked duck and pheasant in shiitake mushroom consomme • Mesclun garden salad with blood orange, grapefruit and avocado • Passion fruit sorbet
Choice of: • Lamb medallions with red wine, mint and sour cherry preserves • Red snapper stuffed with shrimp and toasted pistachio mousse served with curried buerre blanc • Beef filet Choice of: • Raspberry shortcakes with framboise
• Vanilla ice cream with winter fruit • Blackbird chocolate New Year’s surprise
Following is the recipe for the Thai lobster and Oriental noodles in a banana leaf:
3 T. butter
3/4 cup half and half
1/41. nutmeg
3/41. five spice powder
1 T. brown sugar
1/2 -11. matsaman curry paste
Melt butter, stir in next four ingredients. Stir a bit of the liquid into the curry paste to thin it a bit and then stir it back into butter and half and half mixture. Set aside.
1/4 lb. rice noodles (thin)
Two 1 1/2 lb. lobsters, cooked, shredded and cut into 1-inch pieces
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