New Year's Eve Dinner
December 31, 2018

Prepared by Chef Jeff Woolley

Below is Sample New Year's Eve menu from 2017.  Menu items subject to change.

Amuse Gueule

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


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


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


Crab Cakes
Shrimp | Andouille Sausage | Vermont Cheddar Cream

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


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


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


Banana Foster Bread Pudding
Rum-Raisin Glaze | Whipped Cream | Caramelized Bananas
Black Forest Torte
Dark Cherries | Chocolate Sauce | Whipped Cream
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.