New Years Eve

It's been pretty busy around here for the last 3 weeks and the busiest night of the year is fast approaching. Last year we pushed out 597 covers for NYE and we are on the way to do the same with 550 covers on the books. We have tried tasting menus in the past but for some reason around here they don't sell so we are running some specials on top of the a la carte menu this year.
We have a great deal on our Champagne and caviar using Tsar Nicoulai California Estate Osetra by the ounce paired with an awesome array of champagnes. If you wish to go to the russian route we will also be pairing our sustainable american caviar with 2 Stoli Elite martinis if you opt out of the champagne for no additional charge on top of the caviar. You get to choose from an array of champagnes, Mumm Cordon Rouge a mere $6 for two glasses on top of the caviar, Pierre Jouet Fleur de champagne, Tattinger Comtes Rose, or Louis Roederer Cristal(all at a considerable discount from our listed price when you pair it with the caviar).
The entree specials are
John Dory...hammock hollow root vegetables, parsnip butter, root spinach, FORVM glazed pearl onions
Wagyu Shortrib...horseradish creme fraiche, charred chicory, fingerling potatoes

We wanted to do something old school "special occasion" for the pasta this year so I figured why not put the two things that are ordered on special occasions in one dish. So this is what we came up with, foie and truffles. There may have been some inspiration from my "save the foie" stove monkeys shirt I got for christmas as I was wearing it when we came up with the dish(thanks matt). So we will be doing a beurre noisette cauliflower puree, truffle potato agnolotti, foraged mushrooms, and LaBelle Farms Foie Gras topped with a little arugula and baby radish salad. Of course a heavy handed shaving of nice winter truffles is in order to finish. We will be pushing some serious numbers so I had to figure out a way to do my foie quick and consistent. I did a test run and came up with this

1" thick slices of foie gras
1 tbsp J. LeBlanc Extra Virgin Olive Oil
Fleur de sel and pepper to taste

cryovac the foie with all ingredients, sous vide at 65.3C(149.5F), for 5 minutes and put directly in an ice bath.
when ready to use just sear on both sides until warm in the center. The foie retains the fat and is cooked perfectly for pick up.

Tomorrow it all starts, $15,000 of fish, foie, and meat to break down, brine, and sous vide. Braising, blanching, cleaning, juicing, reducing, shaving, dicing, drying, frying, toasting, and trimming of various components. We are attacking NYE, the plan has been set, the stations are stacked with everyone in their strongest positions, most of the cooks know what is coming and the ones who don't are learning fast, we are going to kill this shit. No excuses, just make it fucking happen and it better be right.