New Year’s Eve
Appetizers
4 MALPEQUE OYSTERS BAKED WITH A CRUST OF BOURSIN CHEESE, BACON AND PARMESAN CHEESE
PANKO CRUSTED LOBSTER & CRAB CAKES SERVED WITH SAVOY CABBAGE AND A WASABI DILL AIOLI
JUMBO SCALLOPS, SHRIMP, HADDOCK, SALMON AND LOBSTER IN A SEAFOOD AND POTATO BROTH
CRISP ROMAINE, PARMESAN CHEESE, PROSCIUTTO AND CHERRY TOMATOES WITH A ROASTED GARLIC DRESSING.
MESCULIN GREENS, RED ONION, CHERRY TOMATOES, PICKLED BEETS & GOAT CHEESE WITH A HONEY BALSAMIC VINAIGRETTE
PORTOBELLO MUSHROOM, ZUCCHINI, ONION, TOMATO, ASPARAGUS AND GRANA PADANO CHEESE DRIZZLED WITH A BALSAMIC REDUCTION
JULIENNE VEGETABLES WITH BASIL AND LEMON GRASS SPICED CHICKEN IN A CRISPY SPRING ROLL WRAPPER AND SERVED WITH A SOY VINAIGRETTE
Entrees
6 OZ. ORGANIC ISLAND FILET SERVED WITH A CABERNET DEMI-GLAZE AND BLUE CHEESE CROSTINI
ISLAND PRIME RIB OF BEEF SERVED WITH A PORTOBELLO MUSHROOM AND CRAB BÉARNAISE SAUCE
GRILLED SALMON FILET PREPARED WITH A MANGO CURRY SAUCE AND SERVED WITH CAJUN SPICED WONTONS
TENDER LAMB RIBS GRILLED MEDIUM RARE AND SERVED WITH A GREEK YOGURT SAUCE
SCALLOPS SAUTÉED AND BLACKENED WITH CAJUN SPICES, AND SAUTÉED SHRIMP SERVED WITH A MANDARIN ORANGE SALSA
BREAST OF CHICKEN STUFFED WITH PROSCIUTTO AND SWISS CHEESE, BAKED, AND FINISHED WITH A ROASTED RED PEPPER CREAM SAUCE.
Desserts
WITH BLUEBERRY COULIS & RUM SAUCE
WITH A CHOCOLATE DRIZZLE AND FRESH WHIPPED CREAM
WITH A VANILLA BEAN CRÈME ANGLAISE
WITH GRAND MARNIER & WALNUTS
WITH FRESH WHIPPED CREAM