Sneak Peek at Abacus’ New Year’s Eve Selection

abacusby Steven Doyle

New Years Eve 2015 is so very close and the very best restaurants are filling quickly. We have it on good authority that one of Dallas’ best fine dining establishments has some openings. Abacus, owned by chef Kent Rathbun, has been one of our very favorite restaurants in the city. It opened 16 years ago and ages like a fine wine. Many of our very top chefs have worked at Abacus, and Rathbun himself comes with an amazing pedigree. You may also know him from his winning stint on Iron Chef where he slayed Bobby Flay in an Elk challenge.

It isn’t very often that you are able to get a sneak peek at a New Year’s dinner as we have for you today. Abacus invited us in to taste and give a foreshadowing of the many dishes that will be offered New Year’s Eve. What a joy this was as the food that the chefs have prepared for the big night are all simply amazing. Each course you will have a choice of offerings that range from Naked Cowboy oysters with a Cava Mignonette, Blood Orange, Creme Fraiche and Sturgeon Caviar, to a delicious Golden and Red Beet dish heavy on Jumbo Lump Crab, a Meyer Lemon Creme Fraiche with Chicory and Chives.

Other fond selections include a Miso Butter Poached Main Lobster with a Shiitake Mushroom Dashi, Crispy Pork Belly, Fresh Ramen Noodles, Edamame and a Farm Fresh Egg. Talk about a flavor bomb.  

kentRathbun in his family garden

We didn’t sample the entire list of dishes, but we do have some photos of some of the exciting offerings we selected that Executive Chef Rathbun and Chef de Cuisine Chris Patrick have prepared. We also sampled a few pastries created by Pastry Chef Chris McCord. We also have a very special cocktail to share with you created by one of our very favorite barmen, Jason Long.

The experience is just as you would expect for this Dallas favorite, Abacus. The service and selections are above most others, and an excellent selection for New Year’s Eve.  Please call 214-559-3111 for required  reservations. Cost is $125 per person.

DSC09920Roasted Golden Beets and Large Lump Crab Salad

DSC09911Red Wine Poached Pears, Rogue Creamery Caveman Blue, Arugula, Golden Rasisins, Pecans and a Champagne Vinaigrette 

DSC09913Mini Ahi Tuna Tacos

DSC09924“Smothered” Texas Bob White Quail, Cornbread Waffle, Smoked Mushroom Gravy

DSC09926Hand Cut Chive-Pappardelle, Wild Boar Ragu, Whipped Chevre 

DSC09930House Smoked Rabbit Sausage, Puffed Wild Rice, Sour Apple-Fennel Fritter

DSC09932Roasted Maple Leaf Farms Duck Breast, Chestnut Puree, Parsnip, Celeriac, Bacon Marmalade

DSC09939Hickory Grilled Cervena Venison, Grilled Asparagus, Black Trumpet Mushroom Risotto, Huckleberry-Port Demi (NYE Menu this will be a chop)

shooter

Besides the lovely menu, which is far more extensive than shown here, there will be sides available such as the signature Rathbun Lobster Shooters. These have a marvelous history, and certainly a must-try when in Dallas. The shooter was originally created for Julia Child during a visit to Dallas.  The entire menu is listed below.

DSC09940

We had a great time chatting up Abacus barman Jason Long. He was selected as bartender of the year in year’s past, and is extremely knowledgeable behind the stick. We always enjoy a new concoction that he creates, and today he is offering us a recipe for his latest holiday drink, the Feliz Navi-Nog. It is ever so smooth and creamy, and not heavy in the least. This is actually a drink that could be enjoyed year round.  Recipe below:

DSC09942

Feliz Navi-Nog

2 oz fig & cinnamon infused Avion Reposado

1\2 oz Brown simple syrup

1\2 oz St. Elizabeth allspice dram

1\2 oz heavy cream

1 whole egg

Fresh grated cinnamon

Dry shake all ingredients then add ice and shake until frothy, then double strain into a chilled coupe or snifter and garnish with fresh grated cinnamon

The Details

Enjoy your New Year’s Eve, and be sure to make whatever reservations you want immediately. Check out this wonderful selection found at Abacus this New Year’s Eve.

Cost: $125 per person plus tax and gratuity.

Reserve: Reservations are required. Please call 214-559-3111.

Where: Abacus 4511 McKinney Ave., Dallas, TX 75205

First Course

  • Naked Cowboy oyster with cava mignonette, blood orange, crème fraiche and sturgeon caviar
  • House smoked rabbit sausage with puffed wild rice, sour apple-fennel fritter and red currant gastrique
  • Smothered” Texas bobwhite quail with cornbread waffle, smoky mushroom cream and balsamic-honey reduction
  • Hand cut chive-pappardelle pasta with wild boar ragu, cipollini onion, cherry mostarda and whipped chevre
  • Hudson Valley foie gras parfait with Madeira gelee, sweet and savory fruits, beet mustard and challah toast
  • Mini wonton trio: salmon, tuna and hamachi with shiso, yuzu kosho, scallion, tobiko and masago
  • Supplemental caviar service by the ounce with traditional accompaniments

Second Course

  • Kabocha squash soup with root vegetables, pomegranate reduction and toasted cashews
  • Red wine poached pear with Rogue Creamery Caveman Blue Cheese, arugula, golden raisins, pecans and champagne vinaigrette
  • Roasted red and golden beets with jumbo lump crab, Meyer lemon crème fraiche, chicory and chives
  • Red and green watercress with radishes and kumquats, pistachio, red wine-dijon vinaigrette and petit camembert

Intermezzo

Raspberry-absinthe sorbet with passion fruit coulis, mint fluid gel and dried meringue

Third Course

  • Pan seared Alaskan arctic char with potato-leek hash brown, “creamed” curly spinach and black truffle-sun choke “soup”
  • Wagyu beef short rib with butternut squash bread pudding, grilled asparagus, sage jus and cranberry gastrique
  • Roasted Maple Leaf Farms duck breast with chestnut puree, roasted parsnip and celeriac, bacon and orange marmalade
  • Beeman Ranch Akaushi NY strip with seared bay scallop, whipped sweet potato, caramelized Brussels and maple butter
  • Hickory grilled Cervena venison chop with crispy artichokes, lobster mushroom risotto and huckleberry-port demi
  • Miso butter poached Maine lobster with shiitake mushroom dashi, crispy pork belly, fresh ramen noodle and farm egg

Fourth Course

Desserts will include an assortment of sweets to be shared.

  • Dreamsicle mousse bombe with white chocolate mousse, vanilla short bread cookie and tangerine-champagne sauce
  • Salted caramel brulee tart with caramelized Fuji apple and spiced Makers syrup
  • Dark chocolate fudge cake with espresso anglaise and peppermint-chocolate milk shooter

Abacus’ delicious sides, including the famous lobster-scallion shooters and truffled pomme frites, will be available for an additional charge.

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