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Jujube's New Year's Eve menus

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Tags: Mouthful | Jujube

A few more New Year's Eve menus have come into the inbox:

Chapel Hill's Jujube is offering two seatings at two prices with two menus.

The 6 p.m. seating costs $45 per person. The 5-course menu includes: 

  • Shared Appetizers: octopus soppresatta with arugula, Chinese olives and shaved parmesan; shrimp and scallion fritters with pineapple "kim chee;" duck confit, sweet potato and ricotta spring rolls with persimmon coulis.
  • 1st course: Korean-style tuna tartare with black rice toast and Asian pear; and five-spice boudin blanc with Asian choucroute and Chinese mustard.
  • 2nd course: choice of scallop-stuffed lemon sole, glazed turnips and tangerine-coconut beurre blanc OR grilled beef tenderloin with miso glaze and squash-fennel gratin.
  • Dessert: chocolate-orange mousse with champagne chantilly or New York cheesecake with jujube preserves.

The 9 p.m. seating costs $60 and the 8-course menu includes:

  • Shared Appetizers: octopus soppresatta with arugula, Chinese olives and shaved parmesan; shrimp and scallion fritters with pineapple "kim chee;"  and duck confit, sweet potato and ricotta spring rolls with persimmon coulis.
  • Korean-style tuna tartare with black rice toast and Asian pear.
  • Five-spice boudin blanc with Asian choucroute and Chinese mustard.
  • Sweet soy-braised pork belly and daikon with crispy shitake.
  • Scallop-stuffed lemon sole, glazed turnips and tangerine-coconut beurre blanc. 
  • Grilled beef tenderloin with miso glaze and squash-fennel gratin.
  • Chocolate-orange mousse with champagne chantilly.
  • New York cheesecake with jujube preserves.

Call 960-0555 for a reservation.

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About the blogger

Andrea Weigl has been the food writer at The News & Observer since the summer of 2007. She has won a handful of awards from the Association of Food Journalists and the Society for Features Journalism. Her profile of chef Ashley Christensen titled "A Force of Nature" will be published in the sixth edition of "Cornbread Nation: The Best of Southern Food Writing." She is serving a three-year term on the James Beard Foundation book awards committee. Follow her on Twitter at @andreaweigl.
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