Upcoming Events at Golden Fleece Slow Earth Kitchen
Description
You are cordially invited to a New Year’s Eve feast at the fleece! Join us on Monday, December 31st for a culinary experience befitting the final meal of the year.
Event Details
To send off our third year serving our friends and neighbors in the Asheville community, Golden Fleece will offer a sumptuous 5 course prix-fixe menu curated by Executive Chef, George Delidimos. See the full delicious line-up of luxury and lucky flavors below.
Tickets for the evening will be available at 5:30pm & 7:30pm and will be $65 per guest (tax and gratuity not included). Golden Fleece will also offer wine pairings for the 5-course feast for an additional $25 per guest. Availability for this celebratory evening is limited so don’t delay, call (828) 424-7655 or visit our reservation page. We look forward to the opportunity to take care of you one last time in 2018!
First Course
Creamy Lobster Bisque; pine nuts, basil, lobster tail, grilled baguette
Wine Pairing: Sparkling Rosé
Second Course
Warm Root Vegetable Salad; beets, parsnips, carrot, potato, red onion, pomegranate vinaigrette, graviera cheese, walnuts
Wine Pairing: Still Chardonnay
Third Course
Wild Mushroom & Black Garlic Ragout; wild NC mushrooms, black garlic, Madeira, thyme
Wine Pairing: Still Pinot Noir
Fourth Course
Pomegranate-Fennel Glazed Rack of Lamb; cream of corn, spiced-pickled raisin
Wine Pairing: Still Syrah
Fifth Course
Persimmon-Champagne Mousse; caramelized citrus
Wine Pairing: Champagne
Tickets for the evening will be available at 5:30pm & 7:30pm and will be $65 per guest (tax and gratuity not included). Golden Fleece will also offer wine pairings for the 5-course feast for an additional $25 per guest. Availability for this celebratory evening is limited so don’t delay, call (828) 424-7655 or visit our reservation page. We look forward to the opportunity to take care of you one last time in 2018!
First Course
Creamy Lobster Bisque; pine nuts, basil, lobster tail, grilled baguette
Wine Pairing: Sparkling Rosé
Second Course
Warm Root Vegetable Salad; beets, parsnips, carrot, potato, red onion, pomegranate vinaigrette, graviera cheese, walnuts
Wine Pairing: Still Chardonnay
Third Course
Wild Mushroom & Black Garlic Ragout; wild NC mushrooms, black garlic, Madeira, thyme
Wine Pairing: Still Pinot Noir
Fourth Course
Pomegranate-Fennel Glazed Rack of Lamb; cream of corn, spiced-pickled raisin
Wine Pairing: Still Syrah
Fifth Course
Persimmon-Champagne Mousse; caramelized citrus
Wine Pairing: Champagne
