New Year’s Eve 2015 at Motor Supply

New Year’s Eve 2015 at Motor Supply

posted in Restaurant Happenings

New Year’s Eve 2015 at Motor Supply

Executive Chef Wes Fulmer of Motor Supply Co. Bistro has teamed up with Head Barman Josh Streetman and General Manager & Wine Director Stephanie Heikila to create the holy trinity of New Year's Eve menus: specialty dinner offerings in the theme of 'treating yourself,' each paired with a wine recommendation, and complimented by a specialty cocktail.

(We especially love Head Barman Josh's nod to this year's Famously Hot New Year celebration with Ms. Lauryn Hill in 'Miseducation.')

If you snagged a reservation, kudos to you! The restaurant is currently booked solid for New Year's Eve. The Motor Supply team hopes you'll consider making reservations at the restaurant for your next special occasion.

Limited, first-come-first-serve seating may be available at the bar.

Cheers to the New Year!

 

 

New Year’s Eve 2015

at Motor Supply Co. Bistro

 

COCKTAILS

 

Winner Take Nothing

Bulleit Rye, Amaro Montenegro, Byrrh, Mole Bitters, Lemon Expression

 

Miseducation

Avion Anejo, Pomegranate, Licor 43, Brown Sugar Syrup, Lemon

 

Ricky From The Valley

Apricot Eau-de-vie, Lemon, Lime, Simple Syrup, Soda

 

The Spice With The Flavor

Alipus Mescal, Blood Orange Sour, Chipotle, Cacao Nibs

 

Like Whiskey For Chocolate

Russel's Reserve 10-year Bourbon, Bols Crème de Cocoa, Kahlua, Milk, Aztec Chocolate Bitters

 

Fruitcake Ol’ Fashioned

Virgil Kane’s Robber Barron Rye Whiskey infused with Local Fermented Fruitcake, Creole Bitters, Brown Sugar, Orange Peel

 

Straight A’s From Back In The Days

Copperhorse Vodka infused with Local Berries, Frangelico, Milk, Chocolate-covered Raspberries

 

 

BOARDS

 

Chef ’s Selection of Housemade Charcuterie & Salumi  |  15

with Garnishes, Accompaniments & Toast Points

 

Artisan Cheese Board  |  12

Trail Ridge Farm Goat Chevre, Lindale, NC Gouda, and Bayley Hazen Blue with Tomato Jam & Toast Points

 

 

SALADS

 

Roasted Beet Salad  |  12

Spiced Pumpkin Seeds, Crispy Kale, Trail Ridge Farms Goat Feta, Paul’s Arugula, Preserved Meyer Lemon Vinaigrette

  • Recommended wine pairing: Lovo Sparkling Moscato  |  5

 

Crispy Oyster “Caesar”  |  14

Grilled Romaine, Grape Tomato, House Smoked Bacon, Herb & Parmesan Dressing, Fried Bread Crumble

  • Ameztoi Txakoli Getaria  |  6

 

Roasted Vegetable Salad  |  12

Charred Carrot Mousse, Sweet and Salty Pecans, Salt-cured Farm Egg Yolk, Vincotto Drizzle

  • Ott Gruner Veltliner, Austria  |  8

 

 

FIRST COURSE

 

Foie Gras Two Ways  |  18

Cured Torchon with Bourbon Apple Butter, Sauternes Jelly, Seared with Smoked Bacon & Winter Berry Compote, Toast Points

  • Recommended wine pairing: Louis Jadot Pouilly-Fuisse, Maconnais  |  9

 

Fennel Dusted Scallops  |  15

Roasted Cauliflower, Local Butterbeans & Cochon Andouille, Blood Orange Gastrique, Smoky Hearts of Palm Slaw

  • Chateau Lamothe Sauvignon Blanc, Bordeaux  |  8

 

Braised GA Grass-Fed Beef Cheeks  |  14

Roasted Chestnut Soubise, Pickled Red Onion, Natural Jus

  • J. Lohr Petite Syrah, Paso Robles  |  9

 

 

ENTREES

 

Herb-Crusted SC Wreck Fish  |  32

Butternut Squash Spoonbread, Braised Fennel, Smoked Ham Hock Broth, Black Eye Pea Chow Chow

  • Recommended wine pairing: Bidoli Pinot Grigio, Friuli  |  8

 

18-oz. Bone-In Cowboy Ribeye  |  53

Charred Turnip Gratin, House Smoked Bacon & Brussel Sprouts, Truffle Herb Happy Cow Butter, Shaved Alba White Truffle

  • Bodegas Listan Negro, Canary Islands  |  9

 

NC Free Range Pheasant  |  31

Seared Bone-in Breast, Collard Green & Cornbread Stuffed Thigh, Carolina Gold Rice Grits, Lowcountry-style Tomato Peanut Curry

  • Anne Amie Pinot Noir Blanc, Oregon  |  12 

 

Motor Supply Surf ‘n’ Turf  |  35

Braised Carolina Heritage Farms Pork Belly, Tarragon Poached Lobster Tail, Crispy Sunchoke Hash Brown, Vegetable Ragout

  • Paul Hobbs Felino Malbec, Mendoza  |  9

 

CAB Filet of Beef  |  41

Crispy Potato Bonaire, Ox Tail Marmalade, Porcini Mushrooms & Braised Kale, Sour Cherry Demi Glace, Smoked Marrow Butter

  • Cline Vineyards Merlot, Sonoma  |  8

 

Heritage Raised Pork Osso Buco  |  31

Local Sweet Peas & Guanciale, Housemade Pappardelle, Pumpkin Seed Gremolata

  • Joseph Drouhin Pinot Noir  |  9

 

Citrus Poached White Asparagus  |  23

Watsonia Cabbage, Mepkin Abbey Mushroom Duxelles, Local Butternut Squash, Shaved Asparagus & Candy Striped Beet Salad, Georgia First Pressed Olive Oil

 

 

New Year's Eve 2015 menu at Motor Supply Co. Bistro

 

 

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

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