New Year’s Eve 5 Course Chef’s Dinner Menu 2011
Reservations strongly recommended. Call for per person pricing.
First Course
Microgreens in Champagne vinaigrette with roasted golden and purple beets, goat cheese and pumpkin seeds. *opt wine: Groth Chardonnay
Second Course
choice of:
Lobster Bisque finished with Crab or Potato Leek Bisque with White Truffle Oil and fried leeks. *opt wine: Snoqualmie Riesling
Third Course
choice of:
Gnocchi in Sage Brown butter sauce & shaved parmesan, Proscuitto wrapped prawns in our spicy cocktail sauce, or Beef Wellington empanadas with rosemary demi glace. *opt wine: Meiomi Pinot Noir
Fourth Course
choice of:
6 oz Beef Tenderloin, lightly breaded and pan seared over truffled garlic whipped potatoes with shitake mushroom & black pepper gravy, grilled asparagus and fried leeks. *opt wine: David Bruce Petit Syrah
Sea Scallops seared and served over a crab and prosciutto cousous with baby arugula salad, lemon vinaigrette and lemon parmesan tuile. *opt wine: Matua Sauvignon Blanc
Puttanesca with fried eggplant rings, roasted vegetables, and fresh basil over pappardalle pasta in a zesy tomato sauce, shaved parmesan, and roasted garlic parmesan bread. *opt wine: Predator Old Vine Zinfandel
The Dessert Course
choice of:
Warm Cinnamon White Chocolate Bread Pudding with Huckleberry Compote or Dark Chocolate and Caramel Tart with Sea Salt Flake. *opt wine: Kenwood Champagne Split
