New Years Eve Menu

Hors d’ oeuvres:
Crispy Braised Beef Pillows
Alligator Nuggets with Spicy Red Pepper Dip and Remoulade
Snow Pea and Enoki Mushroom with Nori
Marinated Olives
Salmon & Tuna Sashimi with Olive Tapenade, Capers, Quail Egg and Petite Frisee Salad
Butternut Squash Soup with Cranberries, Pepitos and Fried Ginger
Marinated Baby Vegetable Salad with Granny Smith Apple and Pistachios, Roasted Poblano Vinaigrette
Seared Foie Gras with Gewuerztraminer Jelly and Poached Bing Cherries in a Clove Balsamic Reduction, Brioche Toast
Pan Roasted Sea Bass on a Portabello Mushroom Ravioli
Saffron Vanilla Sauce and Scallion Oil
Sauteed Baby Spinach
Grand Marnier Orange Sorbet
Venison Chop with Quince Chutney and
Juniper Berry Demi Glaze
Buttered Spaetzle and Braised Red Cabbage
Caramelized Chestnuts
Mango Mousse Cake with Cardamom and Pomegranate Sauce in a Chocolate Cage
Served with Tropical Fruit Salad and Coconut Brittle

Vegetarian Tasting Menu


Puff Pastry Crisps with Sun Dried Tomatoes

Cherry Tomatoes with Mozzarella & Olives

Lavash Crackers with Spicy Carrot Pate

Pita Triangle with Humus And Zatar


Parsnip And Celery Root Soup with Truffle Oil

Homemade Dinner Rolls


Thai Snow Pea Salad with Spiced Coconut Flakes and Chinese Cabbage


Crispy Gingered Tofu Won Tons with Sweet and Sour Sauce

Jasmine Brown Rice

Stir Fried Vegetables with Shitake Mushrooms


Lemonbalm Sorbet


Arancini (crispy risotto balls stuffed with mozzarella)

Tomato Sauce with Mushrooms And Capers

Vegetable Symphony


Trio of Desserts:

Chocolate Pot-De-Crème

Cappuccino Semifreddo

Hazelnut Tartlet


Artisian Cheese With Fresh Fruit


Above the Clouds Catering