Menu for New Years Eve

Hello Everyone,

Please note: this menu was for New Years Eve only. We may have a return of some items as specials due to the positive response we received.

Marc and Phil just finished up creating the menu for New Years Eve.

The menu has some favorites on it as well as a some really special dishes. Dan will be happy to see the Lobster Bisque with Grand Marnier.

The Chateaubriand is for two and Marc is serving it with three sauces which will make something great even better.

The Veal Porterhouse and Lobster Thermidor sound really good and I am sure that once Marc does his magic they will be fantastic.

The Buche De Noel is a holiday cake shaped like a log full of chocolate and cream.

We have a full liquor license for the evening and will be offering a complimentary glass of Champagne.

Your dinner will include our bread tray, an appetizer, an entree, dessert and coffee or tea.

New Years Eve Menu

Bread Tray
with Poultry and Truffle Pate, Artichoke, Calamatta Olive and Goat Cheese Tapenade,
Butter and sliced Radishes

Choice of one the following Appetizers:

Mescalin Salad
Oysters Mignonette
Pan Seared Scallops served over a Leek Sauce
Lobster Bisque with Grand Marnier
Escargot A La Bourguignonne
Lump Crab Cake with Lobster Sauce & Remoulade

Choice of Entree:

Crispy Duck
Half duck served with a Creme de Cassis and Raspberry Coulis,
topped with Cranberries soaked in Port Wine

Veal Porterhouse
with Wine poached Pear and Soubise Sauce

Lobster Thermidor
served with a Shrimp Mousseline Sauce

Crab stuffed Shrimp
with Champagne Lobster Sauce

Chateaubriand for Two
Served with the following three sauces:
Bearnaise Rouge
Wild Mushroom Glaze
Creamy Cognac Au Poivre Sauce

Choose Buche De Noel, Creme Brulee or Chocolate Moose for Dessert.

I hope the menu peaks your interest because Marc really wanted to provide something special for many different tastes. We look forward to seeing you soon.

Bon Appetit South

Pembroke, Ma

New Years

Just a quick note to let you know we are planning a special menu for New Years eve. We will have a full liquor licence for the evening. Marc is still working on perfecting the menu but rumor has it Chateaubriand will debut.This week we have pan seared scallops over a leek sauce with crumbled bacon on top for a appetizer special. We also have the ever popular crispy duck with a creme de cassis and raspberry coulis, topped with cranberries soaked in port wine and served with sweet potato puree and vegetables. For those of you who cannot get enough of Marc's crab cakes we are offering a special with a layer of asparagus bisque with pan seared carrots and golden beets, sweet potato puree and three crab cakes.I will let you know when the New Years menu has been finalized.

We hope to see you soon.

I will be updating the menu as we have replaced the salmon with swordfish, the butchers cut with a beautiful sirloin and added leek soup.

Bon Appetit South

Pembroke, Ma