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Friday, December 12, 2008

New Years Eve Dinner Menu

Wednesday, December 31, 2008
Executive Chef, David Scales

125.00 per person (not inclusive of tax grauity and alcoholic beverages).
Please call, 1-800-385-4936, to make your 8:00 dinner reservations.


Amuse-Bouche:
Oysters and Caviar

First Course:
Parsnip Soup with a Swirl of Apple,
Pear and Brie Velouté and a Hint of Pomegranate


Second Course:
Fried Striped Bass, Carrot Puree,
Microgreens and Tabasco-Herb Remoulade

Third Course:
Diver Scallops with Foie Gras,
Potato Puree, Ten-Year Balsamic Reduction
and Pistachio-Cayenne Brittle


Fourth Course:
Cumin-Vanilla Crusted Quail,
Spaghetti Squash and Black Truffle Sauce

Fifth Course:
Black Angus Filet Mignon with “True Blood” Demi-Glace and Fried Salsify

Dessert Course:
Amaretto Souffle
or
Chocolate Decadence

1 Comments:

Blogger kturner said...

What a wonderful way to greet the New Year!! We are still talking about it!!

October 24, 2009 6:14 PM  

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