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New Years Eve 2006 We Offer Two Seatings For Your Pleasure 5:30 or 8:45pm - 3- Course Prix Fix $39.95 per person Salad/Appetizer, Entree, Dessert Add a flight of specially selected paired wine for $15 Add a flight of brewmster paired beer for $125 Course Prix Fixe $59.95 per person Salad,Appetizer, Fish, Meat, Dessert Add a flight of specially selected paired wine for $25 Add a flight of brewmster paired beer for $18***TBD - these are the 2006 menus to give you an idea of what to expect. Menus for 2007/08 will be posted soon!** 3-Course Menu First Course Winter Greens, carrots, cucumbers, tomatoes dried cranberries, balsamic vinaigrette Roasted Beet Salad, goat cheese, salsify, toasted pecans, mustard vinaigrette Escargot, toasted brioche, lemon garlic butter Classic Caesar Salad, roasted garlic croutons, Parmesan, lemon garlic dressing Wild Rice Stuffed Quail, cranberry compote, honey almond glaze Porcini Mushroom Risotto, truffle scented butternut squash broth, Parmesan
Second Course Sautéed Lump Crabcake, spaghetti squash, smoked tomato vinaigrette Olive Oil Poached Salmon Fillet, roasted vegetable timbale, beet reduction Sautéed Beef Tenderloin, Brussels sprouts, roasted chestnut whipped potatoes, demi-glace Grilled Pork Tenderloin, sweet potato hash, caramelized apples, cider stout glaze Sautéed Sea Scallops, braised leeks, blood orange verjus Roasted Chicken Breast Medallion, goat cheese and spinach croquette rosemary jus
Third Course Pumpkin Cheesecake, spiced cookie crust, eggnog crème anglaise Mocha Porter Chocolate Mousse, cinnamon whipped cream, shaved chocolate Champagne Marinated Strawberries, whipped cream, vanilla sponge cake Chocolate Layer Cake, warm chocolate sauce, fresh berries White Chocolate Raspberry Napoleon, lemon curd, crushed pistachio
5-Course Menu
First Course Winter Greens, carrots, cucumbers, tomatoes dried cranberries, balsamic vinaigrette Roasted Beet Salad, goat cheese, salsify, toasted pecans, mustard vinaigrette Classic Caesar Salad, roasted garlic croutons, Parmesan, lemon garlic dressing
Second Course Porcini Mushroom Risotto, truffle scented butternut squash broth, Parmesan Escargot, toasted brioche, lemon garlic butter Wild Rice Stuffed Quail, cranberry compote, honey almond glaze Baked Wild Mushroom Strudel, port reduction
Third Course Sautéed Lump Crabcake, spaghetti squash, smoked tomato vinaigrette Olive Oil Poached Salmon Fillet, roasted vegetable timbale, beet reduction Sautéed Sea Scallops, braised leeks, blood orange verjus Butter Poached Half Maine Lobster, sautéed spinach, lobster mash, champagne buerre blanc
Fourth Course Grilled lamb loin chop, roasted Kennebec potatoes, curried ratatouille, lamb demi Roasted chicken breast medallion, goat cheese and spinach croquette rosemary jus Sautéed Beef Tenderloin, Brussels sprouts, roasted chestnut whipped potatoes, demi Grilled pork tenderloin, sweet potato hash, caramelized apples, cider stout glaze
Fifth Course Pumpkin cheesecake, spiced cookie crust, eggnog crème anglaise Mocha porter chocolate mousse, cinnamon whipped cream, shaved chocolate Champagne marinated strawberries, whipped cream, vanilla sponge cake White chocolate raspberry napoleon, lemon curd, crushed pistachio Champagne Toast at midnight!
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