Flagstaff’s Tinderbox Kitchen wants the last meal of 2018 to be a memorable one. Chef Mike Schmitz three-course meal and dessert gives revelers much to think about choosing from course to course. The seasonally focused prix-fixe menu offers 4 dishes to choose from on courses 1 and 2 and six protein focused entrees.
A favorite dish is the pate Schmitz learned to make when working with Chef Jessica from Big Grove. “From start to finish it’s a beautiful dish both in its complete form and in the process,” which Chef describes as a two day process, breaking down the whole duck and using it across the menu and marinating the liver for the pate. He says it’s a joy to make and consume.
The menu is vegan friendly with Schmitz recommends the Fig & Brie Bruschetta and the Mushroom and Black Truffle Risotto. He considers the risotto the “dark horse” of the menu.
NYE menu at Tinderbox Kitchen
Each dish offers a suggested pairing of an optional glass of wine or classic cocktail. The menu is as follows.
COURSE ONE
Lobster Bisque
tomato, saffron, sherry
French 75 or 2015 Pouilly Fuissé
Butternut Squash Soup
apple, maple, sage, nutmeg
Old Fashioned or 2015 Pinot Noir
Pear and Pomegranate Salad
baby greens, brie, candied pecans
Regina George or 2015 Cinsaut
Beet and Citrus Salad
baby greens, fennel, goat cheese, pistachio
Turmeric Tonic or 2015 Grenache Blanc
COURSE TWO
Fig and Brie Bruschetta
hazelnuts, vanilla bean, orange
Spiced Grapefruit Negroni or Sparkling Rosé
Duck Liver Paté
port geleé, red onion marmalade, grilled bread
Ruby Manhattan or 2016 Malbec
Sea Scallops
parsnip puree, baby carrot, brussels’ sprouts
Turmeric Tonic or 2017 Riesling
Blue Point Oysters in Shell
shallot, cracked pepper, red wine vinegar
Hummingbird or Sparkling Brut
COURSE THREE
Roasted Duck Breast
orzo, butternut squash, pomegranate, elderberry molasses, pecan
San Francisco Street or 2015 Red Blend
Lobster Tail
angel hair pasta, sun-dried tomato cream, lemon, parsley
White Negroni or Pouilly Fuissé
Filet Mignon
roasted garlic mashers, blistered green beans, mushroom demi-glace
Black Manhattan or 2014 Syrah
Mushroom and Black Truffle Risotto
parmesan, garlic, thyme, poached egg
The Old Man & The Sea or 2015 Pinot Noir
Rack of Lamb
smashed yukon potatoes, broccolini, red wine demi-glace
Barrel Aged Vieux Carre or 2015 Merlot
Grilled Swordfish
roasted garlic mashers, braised rainbow chard, tomato saffron broth, crispy leek
Vesper Martini or 2014 Chardonnay
DESSERT COURSE
Double Chocolate Brownie Cheesecake
oreo cookie crust, raspberries, chocolate sauce
Don Ciccio or 2014 Dessert Wine
White Chocolate Mousse
caramel apple compote, pomegranate
White Russian or 2010 White Riesling
The dinner is $85 per person ++ and wine and cocktail pairings are additional.
To make your reservation call 928-226-8400 or go to their website.
Tinderbox Kitchen is at 3 S. san francisco St. Flagstaff AZ. 86001
Follow me.
