New Years Eve Menu

Four Course Dinner

APPETIZERS

Crispy Zucchini Cakes – Served with marinated cucumber & mint yogurt.
Bruschetta – Toasted slices of bread topped with Roma tomato cubes marinated with olive oil, garlic and basil.

 

DINNER SALADS and SOUP

Venti Garden – Organic mix greens, red onion, cherry tomatoes and homemade croutons with champagne vinaigrette dressing.
Beets Salad – Served with arugula, toasted pecans and parmesan cheese with our homemade champagne vinaigrette dressing.
SOUP OF THE DAY – Creamy Roasted Butternut Squash Garnished with Pumpkin Seeds

 

CHEF’S SPECIALS
Signature Entrees

Grilled Rabbit- Served with carrots, fennel in chef’s special sauce.
Seabass Puttanesca- Pan seared seabass served with polenta, asparagus and Kalamata olives in a puttanesca sauce.
Cioppino-Fresh salmon, snapper, clams, mussels, crab legs, and prawns served in a spicy venti tomato sauce.
Pan Roasted Duck Breast and Winter Squash Risotto - Chanterelle mushrooms, pumpkin seed in a red wine reduction sauce.
Grilled Lamb Chops – Served in a lemon vinaigrette sauce with Swiss chard, and roasted potatoes.
Grilled Salmon – Served with sautéed spinach, wild rice and vegetables.
Mushroom Ravioli – With Roma tomatoes and fresh spinach, in a light Marsala cream sauce.

 

DESSERT

Tiramisu
Vanilla or Chocolate Gelato