We will have three seatings for New Year’s Eve.
Our first seating will be at 4:30 pm to 6:30 pm, the second seating will be 7:00 pm to 9:00 pm and the last seating will begin at 9:45 pm.
Each seating will feature a multi-course dinner. The cost for either of the first two seatings will be $80/Per Person and $95/per person for the last seating. Tax & Gratuity not included
Our last seating will feature singer/ songwriter Mike Moore. Mike has been in the music business for over 35 years, formerly with Cornwell and Moore, a songwriter for over 35 years, keyboard player, Emcee and outstanding Deejay. Mike creates a great atmosphere for dancing. We have used his services and are always pleased!
Note that availability of the last seating is extremely limited.Share
New Year’s Eve | Sunday, December 31, 2017
Roasted Heirloom Tomato & Goat Cheese Quiche, Traditional Hollandaise Sauce
A flaky pie crust, filled with a savory custard with roasted tomatoes, eggs, cream, shallots and goat cheese with a black truffle Hollandaise sauce.
Woodland Wild Mushroom Strudel, Mornay Comté Cream Sauce
Layered phyllo dough with seasonal wild mushrooms, finished with a classic Comté cream sauce.
Cocotte Potted Gulf of Mexico Shrimp Fondue, Shrimp Crackling
Gulf of Mexico Shrimp, served in a ramekin, filled with Ubriaco cheese fondue and grated Parmesan-Reggiano cheese, topped with shrimp crackling.
Maine Sea Scallops & Lobster Risotto, Herb Butter Sauce
Seared sea scallops served with lobster risotto, topped with herb butter sauce and micro greens.
Lobster Bisque, Fleuron
Rich lobster bisque, flavored with Dry Sack sherry, garlic, shallots, and tarragon.
Erie County greens tossed with a champagne vinaigrette dressing, wrapped in an English cucumber, topped with toasted honey roasted pecans, Asian pears, and dried cranberries.
Char-Grilled Öra King Salmon Filet, Asian Pear & Calamansi Vinaigrette
Grilled “Sushi Grade” New Zealand King Salmon let served over braized baby bok choy and Lyonnaise fingerling potatoes topped with Julianne Asian pears, calamansi vinaigrette.
Australian Rack of Lamb, Roasted Tomato Provençal Herb Crust
Australian rack of lamb, topped with a roasted tomato herb crust, over mousseline potatoes sauced with roasted red tomatoes, braized Cipollini onions, plump raisins, lamb glace de viande.
Roast Tenderloin of Beef, Hickory Smoked Woodland Wild Mushroom Sauce
Tenderloin of beef, herb risotto, hickory-smoked wild mushroom sauce with vegetable.
Chocolate Marzipan Mousse Torte, Berry Coulis
A chocolate mousse torte, layered with a white génoise cake, filled with chocolate mousse, topped with a marzipan chocolate ganache, garnished with seasonal berries and a berry coulis.