New Year's Eve 2009 Odyssey

Stationary International and domestic cheese and crudités Station

Dinner Menu

PRE APPETIZER

Tasting Trio
Red Tomato Crisp filled with Nova Lox Mousse and Mujjol Caviar
Striped European Cucumber topped with Whipped Basil Feta Cheese
Spicy Black Bean Tostada with Santa Fe Smoked Chicken Salad

FIRST COURSE

Roasted Duck Confit
Braised Duck with Gram Marnier and Valencia orange reduction over a grilled hominy cake.

Winter Salad
Tossed hearty bitter greens with hazelnuts, gorgonzola, grape tomatoes, sun dried cranberries, and finished with smoked tomato vinaigrette

Petite Gallette
Mini Pastry with caramelized onions, goat cheese, and sweet asian pears.

MAIN COURSE

Stuffed Chicken
Statler breast of chicken stuffed with Fresh Herbs, olives, pimentos and boursin cheese served with wilted chicory and toasted orzo and fried leaks

Wild Alaskan Salmon
Herb encrusted roulade of Salmon: Twin filets wrapped in leeks brushed with Dijon mustard crusted with fresh herbs and served over Lyonaise Potatoes and garnished with preserved lemon capote

Beef Short Ribs
Tender cut of Beef slow-roasted with a Savory Red Wine Demi-Glaze accompanied by White Truffle Mashed Potatoes, and fresh seasonal vegetables

Seafood Ravioli Gratinee
Ravioli Pasta stuffed with Shrimp, Scallops and Crab finished Au Gratin with Parmigiano-Reggiano Cheese and Pomodoro Ragu

Center Cut Crown Roast Pork Chop
Grilled Center Cut Pork Chop finished with a Lemon Rosemary White Wine Reduction and served with Citrus Herb Roasted Potatoes and Red and Yellow Bell Peppers

Mediterranean Vegetable Purse
Israeli Couscous, Roasted Vegetables and Imported Cheese in a Whole Wheat Pastry Bundle served on a bed of Eggplant Confit, Grilled Baby Carrots and Asparagus, all finished with Fire Roasted Red Pepper Puree

DESSERT

Stationary Chocolate Fountain

Chef's New Years Eve selection of plated desserts