New Year’s Eve 2018 Menu

New Year’s Eve Menu

Open From 5pm-9pm

Appetizers

 

Meatball Thai Chili 9

Beef Meatballs sautéed in a sauce that is Spicy & Sweet with the bold flavors of Lemongrass, Garlic, Ginger

Hummus Stuffed Tomato 9

Plum Tomatoes filled with a Mediterranean Staple consisting of Chickpeas, Sesame Oil, Lemon Juice, & Garlic

Fondue Mushroom Toast 11

Sautéed Mushrooms on Toast Points Topped with Melted Vermont White Cheddar

 

Rigatoni Calabrese 12

Rigatoni Noodles with sautéed Pork and Vegetables tossed in silky, rich & delicately spiced Cream Sauce

Shrimp Salad Taco 12

Mexican Street Flair Served in a Delicate fashion; Tender Sweet Wild Caught Diced Shrimp tossed with chopped Plum tomatoes, Olive Oil, Garlic, Lavender, & Caramelized Shallots. Served Cold in a Flour Tortilla

Pulled Chicken Gỏi Gà 11

Vietnamese Cold Pulled Chicken Salad with Cabbage, Carrots, & mixed with Peanut Infused Ginger Soy Sauce

 

Dried Fruit & Nut Trail Mix Savory 14

Figs, Dates, Apricots, Cashews, & Peanuts

Soups

 

Cock-A-Leekie 9

Pulled Chicken, Wild Leeks, in a chicken Broth. Garnished with Prunes                                                      

Consommé Brunsoise 10

Clarified Beef Broth with Diced Carrots, Celery, & Onions

 

Chanterelle Velouté 12

Creamy Chanterelle Mushroom puree

 

Entrees

(Included with all Entrees; Mixed greens Salad with House Vinaigrette, Potato Romanoff Mousseline, & Asparagus with Brown Butter)

 

Prime Rib 34

Boneless 16oz King Cut with Au Jus Sauce

Chicken Kiev 28

Breaded Chicken Breast stuffed garlic butter. Topped with a Mushroom & Ham Velouté

Lobster Francaise 42

Wild Caught Warm Water Egg Battered Lobster Tail in a Rose Burre Blanc

Parmesan Dijon Salmon 30

Parmesan Encrusted Salmon Filet Topped with a Dijon Cream Sauce

 

Duck Breast with a Cherry Demi Glaze 32

Crispy Free-Range Duck Breast with a Rich Sweet and savory Cherry Demi Glaze

Twin Lamb Loin Chops 38

Two Flame broiled 7 oz Lamb Loin Chops Topped with Rosemary Béchamel

Braised Short Ribs 31

7 Bone Rack Braised in Pan Gravy

Vegetable Tagine 30  

Moroccan Style Baked dish with Pickled Eggplant, Prunes, Butternut Squash, Onion, Chickpeas, Potatoes, & Garlic. Cooked with A Blend of spices