News

The last meal you'll eat in 2016... (aka: New Year's Eve menu!)

Friday, December 16, 2016
 

If you're going to be raising a glass to the passing of another year, it might as well be a complimentary glass of champagne. Right?? We're excited to announce the return of our annual New Year's Eve Prix Fixe dinner, featuring three- and four-course options loaded with downright delicious fare. Oh, and a complimentary glass of champagne.

Check out the menu below and then make your reservation – we're already filling up! We will also be serving a limited version of our regular menu, so there will surely be something for everyone at the table...


 

 

New Year’s Eve Prix Fixe Menu

Three Course $45 / Four Course $55
Includes a complimentary glass of champagne.

First Course

Pear Salad
Poached Pears, Spiced Pumpkin Seeds & Crumbled Goat Cheese over Mixed Greens and tossed with Orange Pomegranate Vinaigrette.

Spinach Salad
Baby Spinach, Crumbled Blue Cheese, House-made Maple Pepper Bacon, Red Onion, Hard Boiled Egg & Balsamic Dressing on the side

Corn & Crab Chowder

5 Onion Bisque

Second Course

(‘Four Course’ option only ~ choose one)

Shrimp Cocktail
5 Jumbo Shrimp, served chilled with Cocktail Sauce

Crab Dip
Served with Warm Pita and Crackers

Charcuterie Plate

Chef’s choice of assorted Artisan Meats and Cheeses
Served with Spicy Stone-ground Mustard, Sundried Tomato Tapenade & Toasted Ciabatta.

Main Course

Prime Rib
12 oz. cut of Prime Rib served with Au Jus, Long’s Horseradish, Chive Whipped Potatoes & Haricot Verts

Sword Fish
Lightly Blackened 8 oz. Grilled Sword Fish Filet topped with Cajun Langoustine & Andouille Scampi Butter. Served with Quinoa Rice Pilaf & Grilled Asparagus.

Pork Tenderloin
8 oz. Grilled Marinated Pork Tenderloin, sliced and served medium-well, with Wild Mushroom Tullamore Dew Demi-glace, Whipped Sweet Potatoes & Bacon-braised Brussel Sprouts

Stuffed Chicken
Lightly Breaded 8 oz. Chicken Breast stuffed with Brie, Prosciutto & Figs and topped with Basil Beurre Blanc & Aged Balsamic Reduction. Served with Chive Whipped Potatoes & Haricot Verts

Seafood Risotto
Lobster, Crab, Shrimp, Scallops, Melted Leeks, Sundried Tomato & Sweet Corn, tossed with Aged Parmesan Risotto

Dessert Course

Crème Brulee
Baileys Irish Cream Crème Brulee, topped with Caramelized Sugar and served with Fresh Berries & Whipped Cream

Strawberry & White Chocolate Bread Pudding
Topped with Jameson Crème Angaise