Special Event Menus

Jujube - Special Event Menus

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make reservations online or call 919.960.0555 1201-L Raleigh Rd Glen Lennox Shopping Center (next to BIN 54) Hwy 54 at 15-501 Chapel Hill, NC 27514

http://www.jujuberestaurant.com/menus/event_menus.php

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Special Event Menus

Private Dinners

New Year's Eve '06 Great American Beer Fest June, July & Aug.'06 Special Menus Movie Night— Tampopo

These are examples of “Ask and you shall receive”. I joked about the exclusive group of people for whom I’m willing to create special dinners and the one thing they all had in common. That is, they all asked me to. Yep, that is pretty much it. These people heard through the grapevine about our willingness to do this sort of thing, and called us up to let us know how ambitious and hungry they were. This is what we came up with…

September 1, 2006 Midnight in the Garden of Sweet and Savory Seared Livers and Brown Turkey Figs with Piquant Dressing, Mint, and Watercress Jujube Surf and Turf Seared scallops and sweetbreads with yam fritters and black vinegar Red-Cooked Kurobuta Pork Cheek with Pungent Jook

December 2, 2006 Jello Salad Sevruga caviar with dashi aspic and cauliflower panna cotta Avinyo Cava “Bacon and Eggs” (sort of) Poached quail egg with crumbled Chinese bacon, and sake emulsion Fish and Chips Oil-poached North Carolina redfish with Asian root vegetable chips Shrimp and Grits Tempura prawn and fried daikon cake Chateau Le Relais de Cheval Blanc 2003 Deconstructed Fresh XO

9/17/2008 8:16 PM

Jujube - Special Event Menus

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http://www.jujuberestaurant.com/menus/event_menus.php

Seared scallop with confetti of white prawn, roasted pork, garlic, and chili Duck, Duck, Goose Crispy sweet potato, duck cake with jujube preserves Vietnamese style herbed duck liver pate with black rice “toasts” Seared foie gras with green pineapple chutney and chestnut honey Domaine Ehrhart Riesling “Vieilles Vignes” 2003 Family Style Entrees Star anise braised beef short ribs Butternut squash, scallion, and roasted pork belly hash with black and white truffles Stir-fried snow pea leaf with ginger and garlic Rotllan Torra Priorat Reserva 2000 Domaine Palliers Gigondas 2001 Cheese Course Stinky and not-so-stinky cheeses with persimmon “snow” and chestnut honey Dessert Assorted sweet things

December 9, 2006

This was an elaborate meal prepared for a small firm’s Christmas party. It was a great opportunity to feature some of our more exotic and special wines, as well as push the envelope a bit on the cuisine itself. Jello Salad Osetra caviar with dashi aspic and scallions Champagne Jean Milan cuvee Jean Charles Milan T Keller’s Bacon and Eggs (sort of) Curious Fritters Snow pea leaf and current Meat-stuffed sticky rice Taro root and goat cheese 2002 Domaine Fournier Sancerre Grand Cuvee Vielles Vignes Beans and Franks Silken tofu and Chinese sausage in truffle-shaoxing broth and smoked paprika oil 1998 Chateau Musar Blanc Duck, Duck, Goose Sweet potato, five-spice duck confit cake with jujube preserves Vietnamese-style duck liver pate with black rice “toast” Seared foie gras with green pineapple chutney and chestnut honey 2002 Nigal Riesling Private Pan-Roasted Duck Breast with Asian Root Vegetables and a Candied Baby Walnut Madeira Glaze 2003 Girardin Santenay 1er Cru Gravieres Star Anise-Braised Short Rib with Crispy Daikon Cake 2002 Hyde de Villaine Syrah Assorted Cheeses with Fig-Star Anise Confiture and Roasted Asian Pear 2002 Domaine Weinbach Pinot Gris Altenbourg Vendage Tardives Cranberry Apple Crisp with Ginger Ice Cream 2004 Peller Estates Cabernet Franc Ice Wine

9/17/2008 8:16 PM

Jujube - Special Event Menus

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http://www.jujuberestaurant.com/menus/event_menus.php

Chocolate Five-Spice Pot de Creme Blandy’s Five year Malmsey Madeira

December 13, 2006 “Bacon and Eggs” (ala T Keller) Poached quail egg with Chinese bacon and sake emulsion Crispy Scallion-Potato Cake with Chinese BaconDaikon Salad and Sriracha Crème Fraiche Duck, Duck, Goose Crispy sweet potato, duck cake with jujube preserves Vietnamese-style herbed duck liver pate with black rice “toasts” Seared foie gras with green pineapple chutney and chestnut honey “Beans and Franks” Silken tofu and Chinese sausage in Sichuan broth with smoked paprika oil Herb-Encrusted Carolina Redfish with Snow Pea Leaf Fritters, Braised Shiitakes, and Grapefruit-Sweet Chili Sauce Braised Short Ribs with Daikon Cake and Tangerine Gremolata

9/17/2008 8:16 PM