New Year's Eve 2017

Happy New Year 2018!

Seatings From 5:00 PM – 10:00 PM

Includes Soup, Second Course, Entrée, Dessert Selection, A Glass of Premium Champagne and Non-Alcoholic Beverages
$95 Per Person. Price does not include beverages, tax or gratuity.

Soup Course

Shellfish Bisque
Lobster, Shrimp and Crab Meat in a Creamy Bisque with Sherry

Roasted Butternut Squash Soup
With Maple-Cinnamon Crème Fraîche


Second Course

Chilled Jumbo Gulf Shrimp
With Cocktail and Louis Sauces

Baby Arugula Salad
Belgian Endive, Poached Pears, Caramelized Walnuts, Parmesan Cheese and Lemon-Olive Oil Vinaigrette

Escargots Bourguignonne

Roasted Beet & Fig Salad
Boston Lettuce, Goat Cheese and Citrus Vinaigrette

Scallops & Wedge Salad
Iceberg Lettuce, Smoked Applewood Bacon, Roquefort Cheese and Champagne-Tarragon Vinaigrette

Crispy Fried Angry Bird
Marinated Quail Tossed with Spicy Chili Sauce, Caramelized Smoked Applewood Bacon and Chopped Salad with Peanut Vinaigrette

Baked Oysters
With Lemon Garlic Butter and Bread Crumbs

Burrata Cheese
With Roasted Beets and Grapes, Toasted Hazelnuts and Aged Balsamic

Smoked Salmon Garni
With Sautéed Purple Potatoes, Onions, Bacon, Chopped Hard Boiled Eggs with Horseradish Cream Sauce




Pan-Seared Chilean Sea Bass
With Winter Squash Medley, Wilted Greens and Champagne Beurre Blanc

Surf & Surf
Baked Lobster Tail with Lemon Butter and Jumbo Lump Crab Cake, Served with Sweet Potato Fries and Green Beans

Roquefort-Crusted Filet Mignon
With Risotto Croquette, Tomato Provençale, Green Beans and Merlot Sauce

Veal Tenderloin Neptune
Veal Medallions Topped with Crab Meat, Shrimp and Béarnaise Sauce with Grilled Asparagus, Carrots and Risotto Croquette

Grilled New Zealand Lamb Chops
With Whipped Sweet Potatoes, Sautéed Spinach and Rosemary-Cabernet Sauvignon Sauce

Grilled Cowboy Steak
Bone-In Ribeye, Green Beans, Garlic Mashed Potatoes and Wild Mushroom Sauce

Vegetable Plate
Stuffed Artichoke with Spinach and Pomodoro Sauce, Tofu Risotto with Coconut and Red Curry Sauce, Sautéed Greens with Olive Oil and Ginger, and Grilled Beets with Butter Nut Squash Purée





Dessert Selection Available