Manor on Golden Pond
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New Year's Eve Dinner
December 31, 2013


Amuse

Shared Vegetable Mezze
Grilled, Marinated Vegetables ~ Grape Leaves ~ Olives ~ “Eggplant Caviar”
(V, WF)

Second

Vegetable Bhaji
Mango-Chile Sauce ~ Shaved Cucumber ~ Mint
(V, WF)

-or-

Roasted Oysters*
Charred Kale ~ Linguica Sausage ~ Lemon ~ Roasted Garlic Oil
(WF)

Third

Lobster Bisque
Maine Lobster Tortellini ~ Lemon Oil ~ Minced Chive

-or-

Carrot-Ginger Soup
Brown Sugar Caramel ~ Ginger Pearls
(V, WF)


Fourth

Roasted Beet Salad
Baby Arugula ~ Lemon ~ Artisan Olive Oil ~ Fennel Pollen ~ Toasted Hazelnuts
(V, WF)

-or-

Baby Spinach Salad
Crumbled Bacon ~ Blue Cheese ~ Chopped Egg ~ Roasted Cashews ~ Creamy Lemon & Poppy Seed Dressing

Fifth

Diver Scallop Crudo
Sliced Raw* Scallops ~ Radish ~ Nappa Cabbage ~ Blood Orange ~ Artisan Olive Oil ~ Smoked Salt ~ Lime
(WF)

-or-

Meatless Lettuce Cups
“Beyond Meat” Chicken ~ Bean Sprouts ~ Bell Peppers ~ Carrots ~ Scallions ~ Peanut Sauce
(V, WF)

-or-

Pâté de Campagne
Country-Style Pâté ~ Grainy Mustard ~ Cornichons ~ Crostini


Sixth

Chateaubriand
Roasted, Carved Beef Tenderloin* ~ Truffled Potato Gratin ~ Asparagus Tips ~ Sauce Béarnaise*
(WF)

-or-

Root Vegetable Mole
Crispy Roasted Sweet Potato, Carrot & Parsnip ~ Beluga Lentils ~ Quinoa ~ Shredded Red Cabbage ~ Fresh Coriander ~ Lime
(V, WF)

-or-

Smoke-Roasted Duck
Maplewood Smoked, Then Pan-Roasted Duck Breast*~ Apple-Caraway Braised Cabbage ~ Crushed Winter Squash ~ Truffle Vinaigrette
(WF)

Final

Vegan Chocolate Semifreddo
Crushed Pecan & Cocoa Crust ~ Dark Chocolate “Mousse” ~ Vanilla Syrup ~ Chocolate Decorette
(V, GF)

-or-

Goat’s Cheesecake
Caramel & Raspberry Sauces ~ Whipped Cream

-or-

Sorbet Selection
Mango ~ Passionfruit ~ Champagne
(V, WF)


(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.

 

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