Enjoy our 4 course New Year's Eve Dinner menu. Plenty of delicious selections at each course for you to choose from and enjoy.
Our Jazz Trio will play throughout the evening beginning at 6:00pm
$99 per person plus tax and gratuity. Tickets and reservations for dinner are only available by calling or emailing the restaurant. We ask that Dinner tickets be prepaid and can be picked up at anytime or the evening of this event.
FIRST COURSE
Choice of two delicious starters
Caprese Tomato Bisque
Slowly oven roasted Roma tomatoes simmered in duck stock with fine herbs, red wine and roasted garlic. Pureed and finished with depp fried basil, Bocconcini cheese and a drizzle of balsamic reduction.
Frisee Tower
Red and yellow beets layered between goat cheese, topped with frisee and finished with thyme herb oil.
SECOND COURSE
Delectable choice of 3 very different appetizers for you to choose from.
New Year's Tart
A flakey puff pastry tart filled with homemade pesto, topped with roasted mushrooms, carmamelized onions and walnuts. Baked and finished with parmesan shavings.
Bocconcini Bites
Bocconcini wrapped in prosciutto and baked. Served with pomodoro sauce and finished with a balsamic reduction.
Swiss Rosti
Dill potato rosti pan fried, topped with a caper and lemon cream cheese and smoked salmon rosettes. Finished with preserved lemon zest.
THIRD COURSE
Fantastic variety for all to choose from for their entree.
Wild Boar Tenderloin
Wild boar medallions, served on creamy roasted garlic and celeriac puree with fresh market vegetables and topped with apple and dried cranberry chutney.
Merlot Mignon
Fresh 'AAA' tenderloin steak marinated in merlot, olive oil and fine herbs, then grilled to your liking and finished with a merlot compound butter and a drizzle of horseradish aioli. Served with pave potato, green beans and grilled tomato.
Ratatouille
Wild mushroom and leek risotto cake on a bed of ratatouille, topped with an asparagus arugula salad and finished with parmesan shavings.
Seafood Delight
A succulent 3oz Canadian lobster tail, seared large sea scallops and char broiled oysters, served with clarified butter, pave potatoes and market fresh vegetables.
Branzino "Farci"
European sea bass filled with shrimp and scallops then grilled with oregano, olive oil, garlic and white wine. Finsihed with caper lemon butter sauce on a bed of couscous and market fresh vegetables.
Coq au Vin
A classic French dish of chicken, pancetta, procini mushroom, garlic and fresh pearl onions. Slowly braised in a Burgundy wine and duck stock. Served with pave potato and market fresh vegetables.
FOURTH COURSE
We save the most tantalizing treats for last.
Your choice!
Swirl Tart
Dulce de leche swirled together with white chocolate and ruby chocolate ganache in a flakey tart shell.
Passion Fruit Eclair
Pate de choux pastry filled with passion fruit custard cream, topped with Italian meringue and served with pistachio brittle.