NEW YEAR’S EVE MENU
APPETIZERS
Crab Cakes
Jumbo Lump Maryland Crab Cake served over Chef’s Signature Champagne Sauce
Escargots de Bourgogne
Snails Baked in Garlic Butter
Saumon Fume
Smoked Scottish Salmon served with Capers and Diced Onions
GRILLED JUMBO SHRIMP
Over a Mango Salsa Dressing
Tuna Tartare
Ahi Tuna Drizzled with a Spicy Asian Dressing
SOUPS
Bisque de Homard
Lobster Bisque with Cognac
SALADS
Grilled Romaine Lettuce with Roquefort
Baby Mixed Greens tossed in a Citrus Vinaigrette Dressing
Tomato Mozzarella with a Basil Vinaigrette
Spinach Salad with Crispy Bacon Bits
Belgium Endive Salad with Apples, Walnuts and Roquefort Crumble
Pasta
Shrimp Pasta
Jumbo Shrimp with a Spicy Saffron Sauce served over Penne Pasta
Pasta Primavera
Artichoke Hearts, Tomatoes, Broccoli, Mushrooms, and Olives sautéed with Garlic and Olive Oil and served over Linguine
Entrées
Filet Mignon Perigourdine
8 oz. Black Angus Filet with a Black Truffles Sauce
Entrecote Bearnaise
14 oz. Black Angus N.Y. Strip served with Bearnaise Sauce
Carre D'agneau
Roasted Herb Crusted Rack of Lamb with a Port Wine Lamb Reduction
Canard Aux Cerises
Roasted Duck Breast in a Cherry Sauce
Seafood Thermidor
Maine Lobster, Scallops and Shrimp Flambé with Brandy and prepared with a Light Cream Velouté over a Pastry Shell
FRESH FILET OF SEA BASS
Pan Seared Sea Bass Provençale
All our Entrées comes with a Mixed Baby Green Salad, House Dressing