New Years Eve Special Menu 2014!!!! First Course Lobster and Shrimp Bisque Shrimp and lobster in a seasoned blend of cream and house-made lobster consommé. Heirloom Tomato & Fresh Prosciutto-Mozzarella Salad Artisan blend of lettuce, house made prosciutto rolled fresh house-made mozzarella, heirloom tomatoes, roasted red peppers, kalamata olives, red onion marmalade, extra virgin olive oil and a drizzle of balsamic reduction. Lobster and Avocado Salad Fresh Maine lobster meat, Haas avocado, supreme mandarin oranges stacked on a bed of baby field greens, finished with vanilla bean vinaigrette, parmesan crisp. Iceberg Wedge Salad Fresh wedge of crisp iceberg lettuce topped with diced tomatoes, red onions, crispy bacon, creamy and crumbled blue cheese, finished with fresh cracked black peppercorn. Pear, Goat Cheese and Roasted Beet Salad Port Wine poached Bartlett Pears, roasted candy cane & gold beets, hazelnut-fresh goat cheese, “Truffles”, yellow and gold heirloom tomatoes and crisp carrot chips over a bed of baby arugula and served with spiced port wine balsamic vinaigrette. Second Course Shrimp Cocktail Four jumbo Black Tiger shrimp, chilled and served in a martini glass, with our own Champagne cocktail sauce and lemon wedges. Utica Style Greens Sautéed with prosciutto, hot peppers, garlic and onions finished with toasted bread crumbs and Romano cheese. Goat Cheese Fritter A panko crusted goat cheese fritter served with spicy marinara and garlic crostini. Scallop and Ravioli Two house-made pumpkin and mascarpone ravioli, topped with a seared U 8 dry boat scallop served with a roasted exotic mushroom and pancetta brandy sage cream sauce. Three-Cheese Stuffed Meatballs Two mozzarella, parmesan and ricotta stuffed tenderloin meatballs paired with two goat cheese arancini, served with FraDiavlo sauce and crispy basil. Ahi Tuna “Chimichangas” Sushi grade big eyed tuna flashed fried in a flour tortilla, served with ginger guacamole, pico de gallo and finished with a honey-wasabi sour cream. Third Course U 8 Jumbo Scallops Pecan crusted jumbo U-8 day boat sea scallops served over a cranberry and lively run goat cheese risotto, wilted spinach, and finished with a spiced butternut cream sauce. Whale Cod Oscar A/la Francesca’s Whale cod sous vide in a champagne truffle vinaigrette, shaved asparagus and jumbo lump crab salad, roasted tomato herb Sabayon, jasmine-wild rice and orzo pilaf. Bone in Dry Aged NY Strip Au Poivre Black peppercorn seared bone-in house cured 28-day dry aged 16-oz. Angus New York strip steak accompanied with roasted heirloom potato medley, sautéed sunshine green bean blend; finished with a bourbon brown sugar green peppercorn demi. Rack of Lamb Chili, honey, and rosemary marinated pan seared New Zealand rack of lamb (prepared Medium Rare) served over a North Woods wild rice blend, roasted baby carrots and broccoli; finished in a dried cherry-mint-port wine demi glace. Veal Chop Cracked pepper, sage, and dijon marinated 14-oz grilled frenched veal rib chop, served with a white truffle porcini mushroom risotto, roasted Brussels sprouts and root vegetable gratin, topped with a three-cheese stuffed prosciutto wrapped Italian long hot; finished with Chianti wine demi glace. Surf and Turf 9-oz fillet mignon grilled to perfection with classic red wine Bordelaise, boursin butter, paired with a broiled 6-oz. Maine lobster tail served with warm drawn butter and roasted garlic mashed potato, and a sunshine green bean blend. Filet of Beef A grilled 9-oz CAB fillet of beef tenderloin with a classic red wine Bordelaise, boursin butter, roasted garlic mash potato and sautéed sunshine green bean blend. Braised Short Ribs 72-hour sous vide Braised Boneless short ribs with smoked Gouda polenta and roasted acorn squash spears, apple cider & Cabernet braising reduction. Phyllo Wrapped Stuffed Chicken Chicken breast stuffed with spinach, fontina cheese, and wild mushrooms wrapped in phyllo dough. Baked and served with roasted garlic mashed potatoes and a roasted red pepper cream sauce, basil oil. Lobster Raviolis Six raviolis filled with Maine lobster meat, ricotta and parmesan cheese, and tossed with our homemade vodka sauce.
Posted on: Fri, 26 Dec 2014 18:20:31 +0000
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