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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.

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
Chocolate Decadence

Christmas Eve Dinner Menu

Wednesday, December 24, 2008
David Scales, Executive Chef

To Reserve 6:30 Seating Call 1-800-385-4936

First Course:
Oyster and Salsify Bisque

Second Course:
Seared Scallop with Parsnip Puree,
Red Wine Beurre Blanc and Salted Sesame Brittle

Third Course:
Triple Bird:
Roasted Goose and Blackberry Sauce
Seared Foie Gras with Balsamic and Pistachio
Squab with Sweet Pea Shoots and Bird Reduction

Hot Butter Rum Cider

Smoked Short Ribs with Potato Puree,
Roasted Spinach and Red Velvet Demiglace

Dessert Course:
Thirty-Six Layer Gateau with Peppermint Chocolate Curls

Seventy-Five Dollars per Person
(Not inclusive of alcohol, taxes and gratuity)

One Hundred and Ten Dollars per Person with Suggested Wine Pairings

(Not inclusive of taxes and gratuity)