New Year’s Eve 2016

New Year’s Eve

Saturday December 31, 2016

Chef’s Three Course Menu

Amuse Bouche

Lobster Chestnut Bisque
fire roasted chestnuts / Madiera 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 / roasted fingerlings / winter vegetables / garlic studded Maine lobster tail


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

Chocolate Pave
chocolate & crème fraiche mousse / caramel truffle gelato             


Tiramisu Therapy
Italian espresso soaked lady fingers / kalua / mascarpone cream

No Substitutions Please

6pm – 10pm – $89 per person / with optional wine paring $125 per person             (Not including tax, additional beverages or gratuity)

please note that happy hour is not offered on this day

credit cards are required for all reservations / 24 hour cancellation notice or $100 cancellation fee charged to card

Executive Chef: Jason Yeafoli / General Manager: Gary McNamara