New Year's Eve Dinner
December 31, 2017

Prepared by Chef Jeff Woolley

Below is Current New Year's Eve menu for 2017.  Menu items subject to change.

Amuse Gueule

Brie Cheese
Local Brie | Fresh Berries Pastry Shell
-or-
Escargot Stuffed Mushroom
Gruyere Cheese | Roasted Garlic | Hollandaise Sauce


First

Oysters  Rockefeller*
Three Premium Atlantic Oysters |   Spinach Stuffing | 
Pernod  |  Sauce Mousseline
-or-
Crispy Pork Belly
Poblano Cream Corn |   Exotic Mushrooms | 
Minced  Herb | Fried Quail Egg

Second

Lobster Chowder
Maine Lobster Fritter  |   Lemon Oil |   Minced  Chive
-or-
Butternut-Apple Soup
Toasted Pumpkin Seeds |   Cracked  Black Pepper


Third

Crab Cakes
Shrimp | Andouille Sausage | Vermont Cheddar Cream
-or-

Roasted Vegetable Napoleon
Eggplant Crisps | Goat Cheese Mousse | Tomato Broth


Fourth

Roasted Beet Salad
Baby Arugula |   Pomegranate |   Toasted Pumpkin Seeds |  
Mustard Vinaigrette
-or-
Kale Salad
Apple | Golden Raisin | Blue Cheese | Candied Walnut |
Thyme Dressing

Fifth

Chateaubriand*
Carved Beef Tenderloin* |   Truffled Potato Gratin |   Broccolini  |  
Sauce Béarnaise
-or-
Maplewood Smoke-Roasted Pork Tenderloin*
Fried Gnocchi | Roasted Brussels Sprouts |
Spiced Maple Demi-Glace
-or-
Pan-Seared Salmon
Charred Sweet Corn & Crab Risotto | Cilantro Beurre Blanc
-or-
Cauliflower Picatta
Mushroom Risotto | Baby Carrots | Preserved Lemon

Final

Banana Foster Bread Pudding
Rum-Raisin Glaze | Whipped Cream | Caramelized Bananas
-or-
Black Forest Torte
Dark Cherries | Chocolate Sauce | Whipped Cream
-or-
Sorbet Selection
Cherry |   Peppermint |   Maple


(V) and (WF) indicate offerings designed for our guests who prefer vegan and wheat-free foods. Items marked with a ^ require slight modification to meet those requirements. Please inform your server of any food allergies or dietary restrictions.

*Please be advised: Raw or undercooked foods increase the risk of foodborne illness, especially for those persons having certain pre-existing conditions.