New Years Eve 2017

New Years Eve, Sunday, Decemeber 31, 2017
Chef’s Three Course Menu

Amuse Bouche


Lobster Chestnut Bisque

fire roasted chestnuts / Madeira wine / buttered claw / chives


Dungeness Crab Salad

avocado / watermelon radish / blood orange / watercress


New England Clam Chowder

smoked bacon / leeks / manila clams

Beef Wellington

painted hills filet of beef / duxelle / peppercorn sauce / roasted fingerlings / winter vegetables


Moonraker Surf & Turf

petite wellington / duxelle / peppercorn sauce / twice baked fingerlings / winter vegetables / garlic studded lobster tail


Twin Maine Lobster Tails

garlic studded twin Maine lobster tails / drawn butter / winter vegetables / twice baked fingerlings


Chocolate Pave

chocolate & creme fraiche mousse / caramel truffle gelato


Tiramisu Therapy

italian espresso soaked lady fingers / kalua / mascarpone cream

.No Substitutions Please.

Served: 6PM-10PM
$89 Per Person
$125 Per Person with Wine Paiting
(not including tax, beverages or gratuity)

Executive Chef: Jason Yeafoli / Sous Chef: Joel Perez

Vegetarian Menu Available Upon Request

please note that Happy Hour and other promotions will not be available on this date