The holiday season is in full swing. It’s time to get working on your shopping list and time for great food. Make Bistro 72 be a part of your holiday memories. We’ve created three unique and mouth watering menus to light up your holiday season. Later in this post we’ve got a recipe for your own table from our Executive Chef James Junk.
On Christmas Eve, we’ll debut our Feast of the Seven Fishes menu. Taking a spin on the Italian tradition, the menu features a seafood lover’s dream with a tower of seafood draped over a bed of linguine. We close out the meal with a choice of desserts that would even make Santa and his elves happy. The menu is $55 plus tax and gratuity and $22.50 plus tax and gratuity for children 12 and under. The great food doesn’t stop there.
Our Christmas menu is like a gift waiting to be wrapped by every tastebud. We have Roasted Turkey Breast, Filet Mignon and a Murph’s Marinated 16oz Rib Eye Steak and those are just a few of the entrees to choose from. The desserts are just as varied and flavorful. The Christmas menu is $53 per person, plus tax (gratuity not included) and $22.50 per child, kids menu available.
2016 is upon us, so ring in the New Year at Bistro 72. We have a special evening planned with an amazing roster of musicians to help us bid farewell to 2015. There are two seating times, 5pm and 8pm. From 5pm-8pm, local pianist Arthur Pitts will entertain us on the baby grand piano, with favorites from his Great American Songbook. From 8pm-1am, Jesse Barnes & Friends will perform, and this year his friends include Lauren Henderson, one of the best young jazz vocalists in NYC, and Sylvester Onyejiaka on tenor sax. Sylvester is a talented horn player, who you might have caught playing alongside Taylor Swift in Times Square. Most recently, he’s been working on an orchestral tribute to prepare for an epic evening. That is just a sampling of the music for the evening, and there will of course be a Champagne toast at Midnight.
Our New Year’s Eve menu features a four course meal, guaranteeing that your first meal of 2016 will be just as epic as the evening. The dinner is $75 per person, with tax and service not included. After rocking out through the night on New Year’s Eve, wake up from a restful night’s sleep at Hotel Indigo, or stop by after your night out elsewhere. We have a New Year’s Day brunch menu (ala carte) to start your first day of 2016 in a great way. Someone pass the eggs and Bloody Mary’s!
As a gift to you, our very own Chef James is sharing a recipe of a Duck a l’Orange. A sweet and tasty recipe great for anytime of the year. To view any of the menus that we shared, visit our menus page. For reservations to any of our dinners please call us at 631.369.3325.
Duck à l’Orange
1.Using a sharp knife, score the 8 oz Crescent Farms duck, skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
- Heat a non-stick skillet over medium-high heat.
- Add duck, fat side down and cook until crispy, about 5 minutes. Place 3 sliced fresh orange wheels on top of duck before placing in the oven
- After the 5 minutes, carefully pour the rendered fat from the pan and wipe the outside of the pan of any grease that may have dripped there before placing back on the stove.
- Turn the duck breasts over and continue to cook: about 5 minutes more for rare, 8 for medium rare, and 10 minutes for well, but of course depending on the size of the duck breasts.
- Remove duck from pan, deglaze with port wine, reduce by half add orange juice reduce by half and finish with 4 tablespoons whole unsalted butter.
- Let the duck breast rest about 4 to 5 minutes, and then slice thinly against the grain.