NYE 2008

First Course
Soup
Wild Mushrooms ala Crème
Shitake, Portabella and Oyster mushrooms, garnished with Amontillado cream.

Prime Beef Brochette
Skewered prime tenderloin tips served over caramelized onions
with bourbon–Dijon sauce.

Crab Cake
Asian slaw, apricot and mustard sauces.

Scallops
Sautéed U-10 “dry” day boat scallop served with
smoked tomato beurre blanc

Second
Tuna and Micro Greens
Slices of rare tuna with micro greens, wakami salad and ginger dressing.

Boston Wedge
Bleu cheese dressing, smoked bacon, vine ripened and hard boiled eggs.

Spinach and Prosciutto
Fresh baby spinach served wit a warm prosciutto dressing with
toasted pine nuts and Parmesan crisp.

Third
Filet of Beef
Béarnaise, demi-glace and Wisconsin cheddar mashed potatoes with chives.

Chicken Ballantine
Boneless chicken stuffed with roasted vegetables, goat cheese and cornbread. Served with chicken demi-glace and French green beans.

Cedar Roasted Grouper
Roasted on a sheet of cedar and topped with Burgundy truffle butter. Served with potato croquettes and French green beans.

Lobster Dumplings
Shitake-mirin sauce with sautéed spinach.

Roast Vegetable and Polenta Lasagna
Natural Ricotta and goat cheese.

Fourth
Chocolate Decadence
Flourless chocolate cake with crème Anglaise and raspberry sauce.

Pumpkin Maple Flan
“Upside down” crème brulee, morello cherry sauce and caramel.

Berries and Sabayon
Fresh berries in a chilled light custard.

Sorbet and Pastry
Green apple, mango and raspberry

For the comfort of all our guests seating are limited to two hours.