New Years Eve Dinner

A sample of New Years 2010:

Dinner seating from 5:30 - 9:30 PM

Reservations recommended

Small Plates

Pan Seared Sea Scallops with turnip puree and a fennel salad - 12

Mini Wild Mushroom and Filet Mignon Wellingtons - 12

Wild Mushroom Gnocchi with manchego cheese and crispy prosciutto - 14

Oysters on the Half Shell with Champagne truffle mignonette - 3 each, or 16 for half dozen

Soup

Roasted Duck Consommé with savory garlic custard and winter vegetables - 10

Butternut Squash Bisque with crème fraiche and candied pine nuts - 8

Salads

Daikon Wrapped Salad with beet Carpaccio and shallot vinaigrette - 8

Salad Lyonnaise with bacon, poached egg and
tarragon cider vinaigrette - 10

Entrees

Filet Mignon topped with lobster and rosemary brie compound butter and finished with a Périgueux sauce - 36 Add whole Lobster Tail - 14

Veal Loin Scaloppini with sautéed wild mushrooms and potato rösti - 29

Seared Duck Breast with parsnip puree, crispy carrots and macerated huckleberries - 26

Vongole con Linguini - Steamed manila clams tossed with linguini pasta, pesto, garlic and white wine - 19

Dungeness Crab Cannelloni with citrus gremolata - 22

Seared Chilean Sea Bass with scallop bolo and winter ratatouille - 28

Vanilla Bean Laced Rack of Lamb with Israeli feta couscous and port wine demi glaze - 31

 

Room prices start a $85 and include
full two course gourmet breakfast