NEW YEAR'S EVE MENU 2008

Sparkling Rose Toast

Assorted Canapés & Hors de Ourves - 12

Purple Potato 'Cannoli' - 9
Savory chestnut filling, pomegranate jus & bitter chocolate

Beet Noodle & Fresh Carrot Nage - 9
Marinated soy, kohlrabi & raw beet salad

Intermezzo

Pumpkin Pansoti - 26
Sage pistou & almond macaroon

Poor Mans Lobster & Rich Mans Lobster - 34
Monkfish scaloppini w/ chanterelle fricassee & Crème fraiche poached lobster voul au vent, caviar & truffle

Rib Steak - 33
Olive oil mash, porcini jus, crispy farro tapenade

Dessert

Blood Orange Semifreddo - 10
Chocolate center, banana praline & orange caramel

A La Carte Additions

Arugula Salad - 8
Barrel aged red wine vinaigrette, grey sea salt

Wild Mushroom Soup - 8
Charred bread, truffle oil

Turkey Ballentine - 27
Oat stuffing, beet greens, salsify & baby sweet potatoes

Pork Cheek Stuffed Local Skate - 28
Red wine, chorizo, caper berry & stone ground polenta

Sides

• Baby sweet potatoes
• Glazed brussels
• Olive oil mashed potatoes

Chef de Cuisine – Matthew J. Tilden

Reservations Recommended: (508) 487 – 1430 x 229

*Entertainment*
Mary & Brian – 9:30pm

All items available A la carte from Tasting Menu:
8 Course Tasting Menu - 79
Or
6 Course Veg. Tasting – 49