New Year’s Eve Menu
Tues. Dec. 31, 2019

Appetizers & Salads

Semolina Crusted Calamari

served with a trio of dips: sweet curried aioli / sweet chili / basil pesto aioli


Salmon and Crab Cakes

fresh salmon and blue crab claw meat with a sriracha aioli and a curried mango chutney



sautéed with diced tomato, red onion, double smoked bacon and garlic in a white wine cream sauce, served in a puff pastry case


425px-Vegetarian.svg Baked Brie

wrapped in filo pastry with roasted garlic and cranberry served on a bed of baby arugula


Classic Caesar Salad

with a creamy garlic dressing, bacon, crostini and Parmesan cheese


gluten-free-icon425px-Vegetarian.svg Baby Spinach Salad

with candied pecans, dried cherries, red onions and goat cheese tossed in a honey mustard and sherry vinaigrette


 Lobster Bisque


To Share

 Charcuterie Board

Prosciutto, Bleu d’Elizabeth Salami, Chorizo, Jalapeno, smoky sausage, Chef’s choice of cheese, Kozlik’s trip;e crunch mustard, marinated vegetables, crostini


 Smoked Salmon Board

Cold smoked Steelhead salmon served with house-made herb cream cheese, deep fried capers, red onion and toasted French baguette


425px-Vegetarian.svg Burrata

Italian Buffalo milk cheese drizzled with truffle oil and balsamic glaze.  Served with pesto marinated cherry tomatoes, basil sprouts and garlic toast



 Moroccan Lamb Shank

braised with dates and exotic spices, a vanilla yogurt drizzle and fresh coriander served over mashed potatoes and seasonal vegetables


 Chicken Supreme

served with a wild mushroom and caramelized onion Marsala sauce, garlic whipped potatoes and seasonal vegetables


Brown Butter Crusted Cod

Line caught Fogo Island cod served with Cajun spiced potatoes, asparagus and a lobster cream sauce


 Pecan Crusted Salmon

served with a sweet potato hash, a honey and Dijon cream sauce and asparagus


12oz Slow Roasted Prime Rib

served with house made savory bread pudding, garlic whipped Yukon gold potatoes, seasonal vegetables and a horseradish and pommary mustard jus


425px-Vegetarian.svg Marrakesh Curry Rice Noodles (Vegan)

sauteed with a julienne of vegetables – eggplant, bell peppers, zucchini, carrots, celery, red onion, spinach, chickpeas, sultana raisins and almonds served with a curry sauce

gluten-free-iconPrepared gluten free on request


 8oz. Grilled Filet Mignon

served on a truffle parsnip puree with seasonal vegetables, oven roasted potatoes and a maple anise jus


 Boneless Beef Short Rib

slowly braised with beer, dried cherries and pearl onions, served with a parsnip puree, butter fried spaetzle and seasonal vegetables


 Rack of Lamb

Oven roasted with a Dijon and herbs de Provence crust, a wild mushroom risotto, seasonal vegetables and a juniper rosemary jus


gluten-free-icon Seafood Paella For Two

P.E.I. mussels, scallops, calamari, shrimp, lobster tails, roasted chicken, chicken chorizo sausage and primavera vegetables with a creamy saffron rice


Tiger Shrimp Fettuccine

served with sundried tomatoes, spinach and wild mushrooms in a truffle cream sauce


Shrimp and Lobster “Mac & Cheese”

fresh tiger shrimp and potato gnocchi in a garlic cream sauce baked with mozzarella, parmesan and goat cheese.  Served with garlic toast and a 2oz lobster tail


gluten-free-icon Mediterranean Risotto

butternut squash, oven roasted cherry tomatoes and cippiolini onions finished with a balsamic drizzle and fried sage.  Served with your choice of Chicken or Shrimp


425px-Vegetarian.svgPrepared vegetarian or vegan on request


Add Ons:

4 Grilled Garlic Shrimp – 14

Sauteed Mushrooms – 7

**Menu descriptions do not include every ingredient, please inform your server of any food allergies or dietary restrictions.

gluten-free-icon= Gluten Free

425px-Vegetarian.svg = Vegetarian