COURSE 1 Bread & Butter A mix of freshly baked Pumpernickle and multigrain rolls provided by Nat’s Bakery and served with Whipped Maple Butter *Paired with Maple Whisky Sour
COURSE 2 Adventure in Charcuterie** Our Chef’s selection of Cheese and Meat with a selection of paired accoutrements *Paired with Rioja OR Hummus & Crostini** Our signature Apricot Hummus with a drizzle of Olive Oil and Smoked Paprika served with our house Crostini *Paired with Sauvignon Blanc
COURSE 3 Kung Pao Brussel Sprouts Fried Brussel Sprouts, Roasted Butternut Squash and Red Pepper tossed in our scratch made Kung Pao Sauce and topped with Roasted Peanuts and Green Onion *Paired with Sancerre OR Crispy Baby Potatoes* Twice cooked baby New Potatoes topped with Curried Mayo, Lemon-Garlic Aioli, Green Onion and Fresh Cilantro *Paired with Sancerre 3 oz (White)
COURSE 4 Scallop & Pork Belly* Pan seared Scallop, Maple-Sriracha Glazed Pork Belly, Roasted Butternut Squash & Red Pepper “Guac”, Chipotle Bacon Jam, Pickled Red Onion, Fresh Cilantro, Lime Aioli, OR French Onion & Truffled Mushroom Gnocchi Fried Gnocchi tossed in our French Onion Bechamel, Red Wine Caramelized Onions and roasted Truffled Mushrooms topped with melted Gruyere and crushed Crostini and finished with Truffle Oil and Green Onion *Paired with Zinfandel
COURSE 5 White Chocolate & Cranberry Crème Brule* OR Sticky Toffee Pudding with Banoffee Ice Cream Our Chef and Chris’s Ice Cream have collaborated to create a dessert especially for NYE *Paired with Trio Eggnog Cocktail