Caffe Niche New Years Eve Dinner

Still looking for something special this New Years Eve? Caffe Niche on 300 South is offering a special four-course New Year’s Eve menu filled with local meats and produce and fresh seafood. Only one seating is being offered with reservations available between 6:00 and 7:00 p.m. Cost is $50 per person. A new classic cocktail menu will be available in addition to a new wine and beer list. On New Year’s Day, Caffe Niche will open for breakfast from 8 a.m. until 1:00 p.m. The lunch menu will start at 11 a.m. and dinner will also be served.

Chef / owner Ethan Lappe has created a special menu for New Year’s Eve with salad or soup followed by appetizer options of stuffed piquillo peppers, Kurobuta pork cheeks, rabbit confit crostini or Hawaiian blue prawns. Entrees include porcini dusted scallops, filet mignon, lamb osso buco or house made ravioli. Desserts include grapefruit brulee, key lime pie, chocolate decadence, pastel borracho or pecan pie. Reservations are being taken for

SALADS/SOUPS

* Thai Butternut Squash Soup
Local Organic Butternut Squash, Coconut Milk, Local Honey, Ginger, Chili Paste, Sweet Soy and Toasted Coconut

* Apple and Blue Cheese Salad
Organic Mixed greens, Local Apples, Point Reyes Blue Cheese, Candied Walnuts, Champagne Vinaigrette

* Crab Louie
“Living” Butter lettuce, Hawaiian Deep Water Red Crab, Avocado, Heirloom Cherry Tomatoes, Shaved Tifie Ranch Hard Boiled Egg, House Made Thousand Island, Champagne Vinaigrette

* Beef Consume
Pleasant Creek Farms Grass Fed All Natural Beef, Farro, and Brunoise Mirepoix

APPETIZERS

* Stuffed Piquillo Peppers
Local Shepard Dairy Goat Cheese and Herb, Balsamic reduction

* Kurobuta Pork Cheeks
Local Snake River Farms Pork Cheeks Dusted with Candy Cap Mushroom, Celery Root and Local Apple Puree, Local Micro Mustard Sprouts

* Rabbit Confit Crostini
Organic Heirloom Idaho Christmas Lima Bean Puree Local Micro Sorrel

* Hawaiian Blue Prawns
Local Tooele Valley Meats Chorizo, Idaho Organic Heirloom White Beans

ENTREES

* Porcini Dusted USA Caught Scallops
Local Winter Squash Risotto, Chive oil, Local Mountain Valley Seed Micro Green Mix

*Filet Mignon
Pleasant Creek Ranch Grass Fed All Natural Beef, Morel Brandy Cream Sauce, Organic Pea Puree, Local Potato Herbed Au gratin

* Caffe Ibis Coffee Braised Lamb Osso buco
Celery Root and Apple Puree, Coffee Demi, Organic Rainbow Chard

* House Made Ravioli
Local Hubbard Squash with Vanilla Bean and Pecorino Cheese, Brown Butter Sage Sauce, Candied Walnuts, Local Mountain Valley Seed Micro Sorell

DESSERTS

* Grapefruit Brulee

* Key Lime Pie

* Chocolate Decadence

* Pastel Borracho

* Pecan Pie

Caffe Niche
779 East Broadway Salt Lake City, UT 84102
(801) 433-3380
www.caffeniche.com

Stuart Melling

Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC.  I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City  dining scene for the better part of seventeen years.

I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV.   Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.    I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.

Want to know more? This is why I am the way I am.