New Years 2018

New Years Eve Menu

Appetizer

(choice)

Grilled Semi Boneless Quail
Brushed with a balsamic vinegar mustard and served over bacon smoked cabbage

Pork and Duck Terrine
With Pommeray mustard, onion confit and cornichons

Baked Brie
Wrapped in puff pastry with walnuts and fresh thyme

Lobster Bisque

Salad

Caesar Salad
With Stephan’s anchovy based dressing
-or-
Field Greens with Goat Cheese
With pine nuts and mustard vinaigrette dressing

Entrée
(Choice)

Chicken and Shrimp
Misty Knoll boneless breast of chicken roasted with medium sized gulf shrimp, spinachand prosciutto ham; finished with a Marsala wine demiglace

Grilled Meat Duo
Grass fed beef tenderloin and New Zealand lamb chop grilled medium rare andtopped with a red wine goat cheese butter medallion  (Add $5.00)

Swordfish Provencal
Roasted with asparagus, roasted tomato, garlic, capers, white wine and lemon; finished with olive oil

Magret of Duck Au Poivre
Breast of Duck pressed in crushed peppercorns and roasted medium withshiitake mushrooms in a rosemary jus

Layered Vegetable Napolean
Served with a roasted red pepper fennel coulis

 

Dessert
(choice)

Crème Brulee

Mixed Berry Sorbet

White and Dark Chocolate Mousse

4 Courses - Plus Amuse Bouche 

 $60.00 Per Person
(Tax and Gratuity Not Included)
By FINAL Credit Card Confirmed Reservation Only
with $20.00 Per Person Non Refundable Deposit
(Applied to Evening Final Check)