NEW YEAR'S EVE MENU

SOUP

FRENCH ONION SOUP. Pearl onions, shallots and leeks in a rich beer broth
topped with baguette and gruyere cheese

SALAD

Pears, apples, walnuts and cranberrie's on a bed of organic arugula and spinach

MAIN COURSE

PRIME RIB with a horseradish jus, celery root & potato mash,
served with roasted root vegetables

MUSTARD GRILLED WHOLE RED SNAPPER served with a citrus infused risotto

HERB CRUSTED LEG OF LAMB with a mint demi glace, new potato chevre mash
and roasted root vegetables
 
VEGETARIAN LASAGNA with layers of grilled vegetables, noodles, ricotta cheese
and smoked mozzarella cheese

SELECTION OF DECADENT DESSERTS

COMPLIMENTARY CHAMPAGNE TO BRING IN 2010!

Open Weekdays 5pm • Weekends 10am