New Year's Eve Menu
December 31, 2018
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MIXED GREENS & SEEDLINGS
SELECTION OF DRESSINGS & TOPPINGS
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CLASSIC CAESAR
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CRUDITE & PICKLE SELECTION
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CREAMY POTATO SALAD
CREAMY POTATO SALAD ONTARIO POTATOES – RED ONIONS – CORN – RED PEPPER FRESH HERBS – SCALLION-GRAIN MUSTARD MAYO
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MEDITTERANEAN PASTA SALAD
TOMATOES – CUCUMBERS – PEPPERS – CELERY – BLACK OLIVES FTA CHEESE – OREGANO – RWED WINE VINAIGRETTE
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BEETROOT & LENTIL SALAD
ROASTED CELERIAC – RED ONION – YUZU VINAIGRETTE
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COUSCOUS SALAD
PEEPERS – ROOTS – CORRIANDER – MINT- RED ONION – POMMEGRANITE VINAIGRETTE
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SPANISH TORTILLA
POTATO – ONION – MANCHEGO CHEESE -SMOKED PEPPERS MULTI HERB CHIMMICHURRI
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ROASTED ACORN SQUASH
WARM SPICES -CRANBERRY – CRACKED PEPPER – FRESH HERB OIL
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OVEN CURED TOMATO
FETA SNOW – PESTO OIL
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SEAFOOD TOWER
PEEL & EAT SHRIMP – SEAFOOD SALAD – MUSSELS COCKTAIL SAUCES & LEMON
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CHARCUTERIE
SMOKEHOUSE HAM TERRINE – KABASSA SAUSAGE SPICY FINNOCHINNA
Hot Food Selection
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CARVED PRIME RIB OF BEEF
JUS – HORSERADISH – DIJON – GRAIN MUSTARD
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ROASTED CHICKEN & SHRIMP
SUCCATASH – PAN JUS
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BUTTER CHICKPEAS & EGGPLANT
TANDOORI MASALA – COCONUT MILK
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SAUTEED GREEN BEANS
ALMONDS – GARLIC HERB BUTTER
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SAFFRON PAELLA RICE
SEA SALT – CRACKED PEPPER – OLIVE OIL
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SCALLOP POTATOES
PARMESAN GARLIC CREAM
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SPICED PORK TENDERLOIN
CORNMEAL CRUMBS – BLACKBEAN – CILANTRO CHORIZO CRUMBLE
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STUFFED SOLE FLORENTINE
SPINACH & SALMON STUFFING – LOBSTER CHEESE MORNAY – GARLIC BREADCRUMBS
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CHEESE TORTELINNI MARINARA
TOMATO – GRALIC – BASIL – OLIVE OIL – ITALIAN PARSLEY
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ROASTED VEGETABLE ROTINI GRATIN
ROSEMARY PESTO CREAM SAUCE – OLIVE OIL CURED TOMATOES – MUSHROOMS
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HONEY ROASTED ROOT VEGETABLES
THYME & CITRUS