Menu
Wine List
Private Parties
Events and Promotions
Reviews
About Wine Cellar
Mingle
Contact Us
home

NEW YEAR’S EVE WEEKEND 2017
Served Saturday, December 30th & Sunday, December 31st

Prix Fixe & Ala Carte Dinner Menus

Prix Fixe Menu
Four Courses - $65 Per Person

FIRST COURSE

Creole Style Lobster and Crab Bisque

Arugula, Spinach and Fig-Balsamic Goat Cheese Salad
Topped with Fig-Balsamic Goat Cheese,
Walnuts, Strawberries and Dried Figs
Strawberry-Mint Vinaigrette

SECOND COURSE

Pan Seared Scallops*
Pear and Sun Dried Cherry Relish, Gorgonzola Cheese
Finished with Port Wine Reduction

Shrimp Amaretto
Butterfly Shrimp Lightly Tossed in Four, Sautéed in Butter
Finished with Brandy, Amaretto, White Wine and Orange Cream Sauce

Glazed Lamb Chops
New Zealand “Lolli Pop” Duo, Seared Medium Rare
Glazed with Roasted Garlic and Sweet Chili Reduction
Served Over Polenta Cakes

THIRD COURSE

Trio of Lobster Tails
Petite Cold Water Lobster Tails Prepared Three Ways
Lightly Breaded and Deep Fried - Butter Poached - Grilled
Accompanied by Clarified Butter and
Vanilla Bean-Frangelico Cream Sauce
Served with Smoked Potato Mash and Almandine Haricots Verts

Filet of Dover Sole
Dover Sole Lightly Seasoned and Pan Seared
Finished with Lemon Butter
Served with Sweet Basil Risotto and Asparagus

Breast of Duckling*
Pan Seared Duckling Finished with Blueberry Sauce
Served with Basmati Rice Pilaf and Baby Carrots

Grilled 12 Ounce Rib Eye Steak*
Marinated and Grilled, Topped with Vidalia Onion Confit
Served with Bleu Cheese Dauphinoise Potatoes
and Roasted Wild Mushrooms

FOURTH COURSE

Lemon and Lavender Pistachio Cheesecake

Espresso Tiramisu

Cinnamon Pear and Peach Puff Pastry Tart
Salted Caramel Sauce and Whipped Topping

------------

NEW YEAR’S EVE 2017
A la Carte Menu

APPETIZERS

Creole Style Lobster and Crab Bisque    10

Sesame Seared Ahi Tuna*    11
Orange Ponzu, Wasabi Cream and Pickled Ginger

Escargot Sautéed in Butter, Garlic, Shallots and Herbs    12
Served in Saffron Cream Sauce with Grilled Baguette

Seared Peppercorn Beef Carpaccio*    12
Thinly Sliced Angus Beef Tenderloin
Truffle Oil Dressed Arugula, Shaved Manchego Cheese

Grilled Brie    10
Arugula Pesto, Toasted Pine Nuts, Grapes and French Bread  

SALADS

Crispy Iceberg Lettuce Wedge*    9
Served Over Baby Spinach with Chunky Bleu Cheese Dressing
Sprinkled with Applewood Smoked Bacon and Red Onion

Basil Caesar    10
Romaine, Basil Caesar Dressing, Garlic Croutons, Parmesan Cheese

ENTREES

Almond Encrusted Grouper    34
Served with Fresh Asparagus and Risotto du Jour
Finished with Galliano Sauce

Grilled Salmon Filet*    28
Topped with Tarragon, Fennel and Citrus Butter
Served Over Jasmine Rice Pilaf and Garlic Spinach

Breast of Chicken Rollatini    26
Stuffed with Mozzarella Cheese, Prosciutto and Asparagus
Lightly Breaded and Deep Fried, Finished with Red Pepper Sauce

New Zealand Lamb Chops*    32
Walnut Crusted, Oven Roasted
Served with Potato Mash and Baby Carrots,
Finished with Blueberry Demiglace

“Trio of Flavors”    37
Gulf Shrimp Stuffed with Lump Crab Meat – Beurre Blanc
Grilled 4 Ounce Filet Mignon – Béarnaise Sauce
Sea Scallops Over Roasted Red Pepper and Bacon-Cream Corn
Served with Potato Dauphinoise and Baby Arugula

Grilled Filet Mignon*    34
Served with Potato Dauphinoise an Asparagus, Finished with Béarnaise Sauce

With Fried or Poached Petite Lobster Tail    44

 Gluten Free*
18% Service Charge Added to All Checks

-------------------------------

DECEMBER LUNCH MENU SPECIALS
Served 11:00 - 2:15 Monday - Friday

Roasted Red and Yellow Beet Salad*    12
Served Over Baby Spinach and Arugula
with Walnuts and Goat Cheese
Sherry Vinegar and Dijon Vinaigrette

Pan Seared Herb Encrusted Mahi Mahi    16
Served Over Crab Meat, Andouille Sausage
and White Bean Cassoulet

Barbeque Chicken Wrap    12
Grilled Breast of Chicken with House Made BBQ Sauce
Served in Flour Tortilla Wrap with Napa Cabbage Slaw
Roasted Red Pepper and Onion
Rosemary Fries

Black Angus Tenderloin of Beef Tips Marsala*    14
Sautéed with Wild Mushrooms, Onion, Garlic and Marsala
Served Over Linguine

Fromage    13
Brie, Manchego and Pecan Crusted Warm Goat Cheese Ball
Fresh Fruit Selection and Bread

Vegetarian Available Upon Request – Gluten Free*

View The Full Lunch Menu

Make Reservations at (904) 398-8989
Online Reservations