New Year’s Eve Chef Features

Appetizers

Baked Brie

served with blackberry jam and Mache salad

Seafood Trifecta

Fresh oysters and clams on the half shell, Tuna Poke, Gremolata, red wine mignonette, and pineapple curry

Entrées

Surf and Turf

Grass fed beef fillet, Maine lobster, rustic potato puree, Béarnaise sauce

Venison Tenderloin

Coffee Rub, Rutabaga, purple potatoes, heirloom carrots

Black Cod

Bok Choy Kimchi, hoppin’ Johns, miso sauce

Grilled Shrimp and Scallops

Herb couscous, grilled asparagus, blistered cherry tomatoes, bacon and onion relish, champagne cream