New Year’s Eve Dinner 2005
Sample Menus
Dinner | Three Course Dinner
Easter Dinner | Thanksgiving Dinner | Past Menus
Seating 5:00pm to 9:30pm
First Course
Baked Brie
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Seafood Newburg
Shrimp and Crabmeat combined in a Cream Sauce
enhanced with a hint of Sherry, served with Toast
Points
Breast of Duck
Seared then sliced, served with Israeli Couscous
and finished with Sherry-Fig Cream
Baked Brie
Oven warmed wedge of Brie surrounded by Coffee-Almond
Sauce
served with an assortment of Crackers, garnished
with sumptuous Fruit
Second Course
River’d Inn Salad
Fresh Mixed Greens with Hearts of Palm, roasted Exotic
Mushrooms,
Cherry Tomatoes, Carrots and Alfalfa Sprouts, served
with Housemade Dressing
New Year’s Salad
Baby Spinach tossed with Dried Apples and Bing
Cherries, Roasted Almonds and
Goat Cheese, served with Sweet and Sour Poppy Seed
Dressing
Seafood Salad
Poached Baby Shrimp and Scallops with sliced Shallots
and Sweet Peppers
on a bed of Romaine Hearts, drizzled with Housemade
Herb Vinaigrette
Four Onion Gratineé
Medley of four Onions in a rich Beef Stock with a
Provolone Crouton
Lobster Bisque
Scented with Pernod and garnished with Peppered Crawfish
Intermezzo
Sparkling Citrus Sorbet
Entrèe
Beef Wellington
Tender twin Beef Tenderloins ensconced in a Shallot
Puff Pastry and married with
a rich Rosemary Demi, accompanied by Roasted Garlic
Red Potatoes and fresh Vegetables
Sea Bass Adriatica
Wasabi encrusted Sea Bass topped with sautéed
Cherry Tomatoes,
paired with caramelized Onion CousCous and a Broccoli stuffed Tomato crown
Herb Crusted Rack of Lamb
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Twin Quail a l´Orange
Twin Baby Quails, oven roasted and glazed with traditional
Orange Marmalade served atop
a salad of Mixed Greens, Parsnips and Sweet Potatoes
tossed with Apple Vinaigrette
Lobster Napoleon
Succulent Lobster Tails layered with delicate Puff
Pastry, crowned with Caviar Beurre Blanc,
accompanied by tender Linguini in Herb Butter and
Fresh Vegetables
Herb Crusted Rack of Lamb
Encrusted with Basil, Oregano and Rosemary, roasted
and finished with
Whole Grain Mustard Cream, served with a Bacon-Herbed
Stuffing and sautéed Vegetables
Dessert
Baked Alaska
Espresso Ice Cream atop Chocolate Sponge Cake,
blanketed with toasted Meringue
Amaretto Cheesecake
Housemade Cheesecake enhanced with Amaretto Liqueur,
garnished with Godiva Chocolate Sauce and Chantilly
Cream
Crème Brûlée
Vanilla Bean Custard with a Caramelized Sugar Crust
$170.00 per couple*
beverage, tax and 20% gratuity additional
*Includes a complimentary champagne toast and “New
Year’s Party”
party favors, hors d’oeuvres and dancing, featuring
live music by Jump Alley
Credit card guarantee required; cancellations after
12/26/05 charged 50% + tax
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