New Years Eve Menu 2005

Appetizer Selections:

• Elk Terrine with Sauce Cumberland*
  
• Crab Cakes with a roasted red pepper aioli*
  
• Duck comfit and wild mushroom crepes finished with a champagne port*
  
• Soup or Salad:
  
• Cream of wild mushrooms with brandy*
  
• Lobster Bisque*
  
• Rocky Mountain field mix salad with julienne pears, dried cherries, toasted walnuts in a fine balsamic vinaigrette dressing*
  
• Tomato & Bocconcini salad*
  
• Chef’s Sorbet*
  
  Entree Selections:
  
  
• Veal Rib-Eye steak slowly oven roasted finished with an herb crust served with scallop potatoes and fresh seasonal vegetables*
  
• Wild Sockeye Salmon black & white with rice pilaf and seasonal vegetables *
  
• 6 oz. Black Angus filet grilled to your liking and finished with a wild mushroom bordelaise sauce and served with lyonnaise potatoes and fresh seasonal vegetables*
  
• New Zealand spring lamb, roasted to perfection and presented with a side of rosemary mint glaze and served with scallops potatoes and fresh seasonal vegetables*
  
• Free range chicken breast stuffed with Alaska crab meat, spinach, mushrooms and sun-dried tomatoes, grilled to perfection, accompanied by roasted garlic shrimps and served with wild rice and fresh seasonal vegetables
  
  Dessert Selections:
  
  
• New Years Eve Dessert Plate
  
  Please call for pricing...