Editor’s Choice
By Nicole Wroten
Ring in the New Year with Chef Anne Kearney and Tom Sand with Rue Dumaine’s exclusive New Year’s Eve menu. Kearney is well-known for using ingredients that are bought locally and seasonally used. For New Year’s Eve, there will be one seating at 7:00 p.m., $125/person. The menu will include seemingly endless menu options, including: Venison Daube Glace with Pickled Carrot Relish; Lobster Sausage with fresh Herb Salad and Smoked Paprika; Cured Duck Breast wrapped around a tasty Kumquat Compote; Pan-seared Jumbo Sea Scallops atop Golden Potato Galette; Madeira-Thyme slow roasted Veal Shoulder, Veal Sweetbreads, Wild Mushrooms and Jerusalem Artichokes; and for dessert, your choice of Caramelized pear Fer, “20 hour” pear quenelle with brandy caramel sauce, Chantilly cream and Seckel pear crisp, or Chocolate Mignardises, chocolate macaroons with Bittersweet Ganache Filling. Their bartender will also be offering the perfect wine pairings to accompany each menu option. Call (937) 610-1061 to make reservations, or visit their website at www.ruedumainerestaurant.com.
