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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