Tuesday, January 1, 2008

NYE Menu

We don't get crazy with the NYE menu. Remember it's all about logistics. Plus the crowd isn't really the "foodie" type.

The night went beautifully. We set a new sales record at #1.

New Years Eve 2007 $48.00

~~ First Course ~~
Crab Cakes
Champagne beurre blanc
Caramelized Onion Tart with Goat Cheese
Cumberland sauce
Shrimp Tempura
Kung Pao sauce
Pot Stickers
Asian style pork stuffed dumplings, apricot sauce

~~ Second Course ~~
Lobster Bisque
Rich lobster tomato-cream soup
Walnut, Pear, Gorgonzola
Balsamic vinaigrette
Baby Spinach, Pecans and Goat Cheese
Raspberry vinaigrette
Mixed Greens
Shredded parmesan, herb buttermilk dressing

~~ Third Course ~~
(Add a five oz. lobster tail to any entrée for $14.00)
Lime butter, mango-pepper slaw, wild mushroom risotto
Smoked tomato beurre blanc, wild mushroom risotto
Pumpkin Ravioli
Sage butter sauce, parmesan, asparagus
Lobster Tail
(Additional $10.00)
Nine oz cold water tail, broiled, served with mushroom risotto
Rack of Lamb
Basil demi-glace, gruyere mashed potatoes
Filet Mignon
Béarnaise, demi-glace, gruyere mashed potatoes

~~ Fourth Course ~~
Chocolate Decadence
Raspberry Layer Cake
Baked Alaska


Anonymous said...


Here is a general and specific question. The general part is how PO'ed does the staff and kitchen get when your restaurant serves from say 6 to 10pm and a customer shows up at 9:45 expecting to be seated for a full meal. That is the general part.

Specifically we are going to be at a Saturday high school basketball game close to the IL border in a few weeks and we thought we might stop by at #2. We generally eat 3 - 4 courses and if we show up at 9:15 - 9:30 is that enough time to have a leisurely meal . In NY if you show up at 10:55 to a restaurant that closes at 11 they deal with it. For us in WI that does not seem to be the case. In WI if a restaurant serves from 6 - 10 they almost seems to want you OUT by 10.

Just wondering what your is your take on the situation. (You might want to talk to your wait staff before you make any general pronouncements :) )

Scott said...

First things first. We stop seating at 9:00 pm at #2 on Saturdays, 9:30 at #1.

We have to expect that our servers are pacing any dinner at any time properly. I understand that a less than professional server won't be so graciious. It's also not tolerated.

I'll assume #2 won't work but if you make a reservation at #1 for 9:25 I am confident you will have proper service.

I also must add we don't close early but we will not seat a minute after closing either.

Anonymous said...

Sorry, for some reason I had it in my head that you guys closed at 10:00. Thanks for the info though. It might be a close call for #1 since it is hard to predict when these type of events will end. Some games go fast and others don't. The reason I was thinking of #2 is that we are Southwest suburban Milwaukee and have been to #1 many times but never made the extra trek to #2 and we would be coming from the south.

Chef Forfeng said...

Thank you for linking to my Restaurant Terminology, glad you found/find it useful :) H.K. Turner aka Chef Forfeng

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