HAPPY NEW YEAR
NEW YEAR'S EVE 2018 LATE SEATING MENU - 6:15 PM to 9:30PM
Jump to: First Course | Second Course |Main Course | Dessert Course
First Course
LOBSTER CREPE
Mushroom Beurre Blanc, Fresh Herbs, White Truffle Oil
HOME MADE SHORT RIB RAVIOL
I Stuffed Short Ribs, Shallots, Celery, Carrots, Red Wine,
Wild Mushroom Sauce
ANCHO GRILLED JUMBO SHRIMP
English Cucumber Slaw, Lemon Basil Aioli
CRAB CAKES
Chick Peas, Roasted Peppers,
Cilantro, Aioli Drizzle
YELLOW FIN TUNA
Light Black Pepper Crust, Seared Rare,
Roasted Pineapple Salsa, Wasabi Drizzle
Second Course
BUTTER LETTUCE
Heirloom Grape Tomatoes, Cucumber, Gorgonzola Cheese,
Pistachios, Garlic Crouton, Creamy Peppercorn
MOZZERALLA BURRATA
Hand pulled Mozzarella filled with Fresh Mozzarella and Cream,
Roasted Peppers, Garlic Confit, Pignolis, Pedro Ximenex Vinegar
LOBSTER BISQUE
Lobster Meat, Brandy Cream
Main Course
PAN SEARED SALMON FILLET
Baby Vegetables, Tricolor Potatoes,
Tarragon Dijon Vinaigrette
NORTH ATLANTIC COD
Butternut Squash Risotto, Coconut Red Curry Sauce
1½ LB LOBSTER
Taken from its shell and placed in a crispy eggroll basket over Crab Cake and Fresh Spinach, Mashed Potatoes, Saffron Beurre Blanc
GRILLED FILET MIGNON
Baby Carrots, Haricot Verts, Potato Cake,
Green Peppercorn Demi
RACK OF LAMB
Asparagus, Yukon Gold Mashed Potato,
Whole Grain Mustard Demi
BRAISED SHORT RIBS OF BEEF
Homemade Pappardelle Pasta, Short Ribs,
Mozzarella Burrata, Tomato Ragu
Dessert Course
Chocolate Ganache Cake
Pecan Tart
Ultimate Cookie Cake
Fig & Walnut Gelato
Triple Chocolate Treat
(Chocolate ice cream dipped in dark chocolate,
sprinkled with chocolate cookie crumbs)
NINETY-FIVE DOLLARS PER PERSON PLUS TAX & 20% GRATUITY
Jump to: First Course | Second Course |Main Course | Dessert Course