Enjoy our 5 course New Year's Eve Dinner menu. Plenty of selections and choices for you to enjoy.
Memory Lane, our jazz trio, will play throughout the evening and will ring in the New Year with Auld Lang Syne. The restaurant will be decorated and for those ringing in the New Year with us, tiaras, top hats and noise makers will be available.
$100 per person plus tax and gratuity. Tickets available by calling or emailing the restaurant.
First Course
Choice of:
Seafood Bisque
Creamy blend of seafood stock, heavy cream and fresh herbs garnished with a medley of seafood, mild chili oil and crostini
Grilled Shrimp Frisée Salad
Jumbo Shrimp marinated in savoury Cajun spices and grilled and presented on frisée and heritage greens with mixed vegetable garnish, balsamic truffle vinaigrette and crostini
Second Course
Choice of:
Escargot Vol au Vent
Large escargot sauteed in brown butter with mushrooms, peppers, shallots and finished with a creamy, peppercorn velouté sauce. Presented in a puff pastry case.
Steak Tartar
A classic blend of beef tenderloin, blended with Dijon mustard, red wine vinegar, Worcestershire sauce, capers, garlic, herbs, and tomato puree. Served on crostinis.
Baked Brie
Half a wheel of triple cream Brie cheese, fire grilled then baked with a pancetta, pistachio compote. Served with pita toast points.
Third Course
Lemon Sorbet
Delicious palate cleanser
Fourth Course
Choice of:
Classic Beef Wellington
A Fresh 6oz Alberta triple A tenderloin, seared then wrapped in pastry with a savoury mushroom duxelles, baked and finished with a traditional demi-glace Dianne sauce.
Chicken Supreme
Fresh Ontario chicken breast stuffed with focaccia, roasted hazelnut, prosciutto, confit garlic and chevre goat cheese. Wrapped in smoked bacon, roasted, and finished with an Asiago mornay sauce.
Baked Salmon Fruit de Mer
Northern Harvest fresh Atlantic Salmon, topped with jumbo shrimp and layered sea scallops.
Baked and finished with a light dill pesto sauce. Served with saffron infused rice pilaf and asparagus.
Lobster Ravioli
Ravioli filled with savoury East Coast lobster. Gently poached and finished with a creamy,
mornay blush sauce. Served with garlic toast.
Fifth Course
Prosecco Mousse
Caramelized white chocolate Prosecco mousse on a hazelnut dacquoise with a praline white chocolate crema, poached apples, and a crispy chocolate praline.
Snow Glove Tart
Snow globe tart with a vanilla pastry cream filling, amaretto soaked winter berries, Italian meringue topped with a delicate sugar dome. Garnished with a berry amaretto reduction, slivered almonds, and meringue.