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First Course

Your choice of one of the following:

Cinnamon scented quail breast served over sweet potato croquet with pear chutney

 OR

Bacon wrapped jumbo shrimp presented over parmesan polenta with a roasted tomato and leek butter sauce   

Second Course

Your choice of one of the following:

Boston bib lettuce toasted almonds, julienne red beet, crumbled goat cheese, golden raisins, and apple cider clover honey vinaigrette to finish

OR

Sherry infused lobster bisque with sweet Maine lobster accented by fresh chive

Third Course

Your choice of one of the following:

Garlic herb roasted tenderloin of beef with traditional veal-glace, paired with Springer Mountain breast of chicken, pesto cream

OR

Garlic herb roasted tenderloin of beef with traditional veal-glace, paired with seared rack of lamb, prosciutto mint glaze

OR

Garlic herb roasted tenderloin of beef with traditional veal-glace, paired with seared black grouper, cucumber coulis

All three entrees served with truffle infused mashed red potatoes and buttered tiny French green beans

Fourth Course

Your choice of one of the following:

Chocolate torte, white chocolate mousse, shaved Callebaut chocolate with vanilla crème anglaise and fresh seasonal berries   

OR

New Year’s Eve crème brulee cheesecake with vanilla crème anglaise and fresh seasonal berries  

$99 ++ a person

Reservations required

Executive Chef Deron Little, CEC

Executive Chef Austin Altena

General Manager Megan Hipsher

The Team of Seasons Cafe