NEW YEARS EVE MENU 2008
Roasted Garlic & White Wine Bisque
Ragout of Wild Forest Mushrooms
or
Blood Orange, Roasted Beet, Mache & Goat Cheese
Balsamic-Port Wine Vinaigrette
Intermezzo
Chef's Choice of Seasonal Sorbet
Entrees
Seared Peppered Tuna with Shallot Jus and Crisp Potato
Roasted Bone in Beef Tenderloin with Black Truffle-Madeira Sauce
Breast of chicken Veronique with Goat Cheese, Fresh Thyme, and grapes
Wild Mushroom Ravioli with Grilled Ratatouille Vegetables, Balsamic Reduction,
and Crumbled Gorgonzola Cheese
(All Entrees served with chefs selection of appropriate sides)
Dessert
Fresh Berries with an orange- champagne sabayon and lace cookie
$60 +tax
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