New Year's Eve

Well, I found out that if I forward an attached document it doesn't get to you.

So, Here is the menu that Chef Tony is prepared to serve for New Year's.

 

 

 

Cyclists of Danville

NEW YEAR'S EVE

 

Firsts

 

*SEARED AHI TUNA~With Sesame Seaweed Salad, Wasabi, Ginger and Cashew Bok Choy Stir-fry        

 

*OYSTERS~Half Dozen on the Half Shell with Cocktail Sauce and Lemon

 

CARPACCIO CAPRESE~Seared Thinly Sliced Beef Tenderloin with Capers, Roasted Peppers, Dijon Dressing and Shaved Parmegian

 

WILD RICE AND SHIITAKE MUSHROOM SOUP  With Tamari                                                 

SHRIMP 'N GRITS~Stone Ground Organic Yellow Grits, Low Country 

Sautéed Carolina Shrimp, Country Ham, Cheese, Green Onions, Garlic

 

FENDER'S SALAD FOR THE NEW YEAR~

 

Baby Greens, Belgian Endive, Pear  Grape Tomatoes, Glazed  Walnuts , Cucumber, Fig and Orange Vinaigrette

 

Mains

 

ROASTED RACK OF LAMB~ Fresh Rosemary and Garlic Rub, Chevre Cheese and Pepper Jelly, Asparagus Spears, Au Gratin Potatoes            

BLACKENED FILLET OF BLACK GROUPER FILLET "OSCAR"~with Asparagus, Jumbo Lump Crab, Maltaise Sauce (Bearnaise with Blood Orange Reduction) And Risotto Rice

 

CHAR GRILLED TWIN BLACK ANGUS PETITE FILET MIGNONS~One with Asparagus and Bearnaise Sauce & One with Wild Mushroom Bordelais Sauce. Served with Au Gratin Potatoes

                                                                                               

ROASTED BUTTERNUT SQUASH & ASPARAGUS RISOTTO ~with Truffle Oil

(Optional: add Sauteed Lemon Chicken Breast)                                                    

Chef's Selection of Celebration Desserts "tbd"