2009 New Year's Eve Dinner Menu
Seafood Appetizer
Jumbo Shrimp with tomato horseradish sauce, Salmon mousse and assorted crackers and crostini’s
Salad
Exotic mixed baby greens and seasonal garden vegetables with Feta cheese and toasted Pita points tossed with a Champagne vinaigrette
Entrees
Hand – carved garlic encrusted Beef Tenderloin slow roasted to perfection accompanied by Cabernet Demi Glaze and chilled horseradish cream sauce
Wild Rice and Mushroom Stuffed Chicken topped with a Morel Sauce
Dill herb Seared Salomon on a bed of baby Spinach topped with a Classic Beurre Blanc Sauce
Vegetarian Pasta – Gemmeli and Bow Tie Pasta with, Roma Tomatoes, Artichokes, Olives, Sautéed with fresh herbs, garlic, white wine and virgin olive oil
Compliments
Asparagus tips with hollandaise Sauce
Mesquite roasted baby red bliss potatoes
Dessert
Chef’s Special New Year’s Sampler
Menu is subject to change |