New Year’s Eve Menu
2008

Salade Composee

with Walnut Vinaigrette

Cream of Chestnut Soup

Savory Wild Mushroom Tart

Nantucket Bay Scallop Gratinee

Smoked Salmon

with Black Caviar

Terrine De Foie Gras (Pear Compote)

Grilled Red Snapper

with Raspberry Beurre Blanc

Lobster & Sea Scallops

with Lobster Sauternes

Duck Magret

with Sour Cherry Sauce

Rack of Lamb

Au Jus

Filet Mignon Rossini

Fig Soufflé

with Walnut Crème Anglaise

Lemon Soufflé

with Lemon Coulis

Hazelnut & Chocolate Dacquoise

Raspberry Napoleon

Warm Poached Pear

with Spiced Red Wine