New Year’s Eve Dinner

All guests will receive Chef Tiffany Derry’s traditional made Eggnog.

Lagniappe

First Course

Go Fish Salad, mixed greens, candied spicy walnuts, apples, cherry tomatoes, blue cheese and honey whole grain mustard dressing

Mediterranean Salad, Fresh Herbs, Mixed greens, olives, tomato, cucumber, feta cheese & champagne vinaigrette

Oyster Rockefellor on the Half Shell, Fresh shucked oysters, creamy spinach, & broiled hollandaise sauce

Spicy Tuna “Tataki”Roll, Seared “Tataki” Tuna over crunchy Spicy Tuna Roll. Topped with pickled Jalapeno and Ponzu sauce

Pink Pepper Dusted Calamari Strips, Sweet & Spicy chili sauce

Intermezzo

Champagne Sorbet

Entrees

Oven Roasted Seabass, Crispy Roasted Seabass, smashed fingerling potatoes, wilted spinach & Puttanesca sauce

Sweet Pecan Crusted Salmon, Creamy orzo pasta tossed with shitake mushrooms, tomato, spinach & parmesan cheese, Daikon Orange Salad

Seared Scallops, Pan seared jumbo scallops, creamy herbed polenta, and fennel salad & grapefruit beurre blanc

Grilled Lamb Chops, New Orleans style pinto beans, collard greens, and spoonbread

Blue Cheese Crusted Fillet Mignon, 6oz. Filet, jumbo tempura onion rings

Dessert

Dark & White Chocolate Bread Pudding, Dark & White chocolate chunks, cherries, almonds, and crème anglaise

Banana Fosters, Caramel Myers Rum sauce and vanilla ice cream

Key Lime Pie, Honey lime sauce & key lime crème

New York Style Cheesecake, Grilled pineapple passion fruit sauce

Chocolate Torte, Flourless chocolate cake, semi-freddo and fresh berries

EXECUTIVE CHEF-TIFFANY DERRY

GENERAL MANAGER-REX HUTCHISON