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

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

Intermezzo:
Hot Butter Rum Cider

Entrée:
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)