New Years Eve 2008
VIP Table at The Top of The Tiger-
Amuse Bouche- Pork Belly Cured with Miso, Brown Sugar, Fresh Ginger, Garlic, Orange Zest, Cinnamon and Szechwan Peppercorns. Seared and Finished with Soy Miso Glaze
Appetizer- Trio of Oysters: Oysters on the Half Shell with Cider Mignonette, Oysters Ceviche with Citrus Chili and Poached Oysters with Creme Fraiche and American Caviar
Salad- Roasted Quail Breast Medallion with Fresh Arugula Tossed with White Balsamic and Fig Vinaigrette, Foccacia croutons, Gorgonzola Cheese and Candied Walnuts
Intermezzo-Apple Gelee with Fennel and Golden Delicious Apple Salad
Duo Entree- Seared Petit Beef Tenderloin Stuffed with Foie Gras Butter Accompanied by Port Wine Sauce and pan Roasted Skate with Warm Crab Salad and Lobster Beurre Blanc. Entree served with Thyme and Truffle Mashed Potatoes and Parmesan and Pancetta Roasted Brussels Sprouts
Dessert- Flourless Chocolate Cake with a Hint of Cinnamon, Vanilla and Cayenne Coated with Port Wine and Ganache
*VIP Tables will receive Personal Cocktail Server, 5 Star View, Best Dinner in Town, Full Open Bar, Champagne Toast, Admittance to Ballroom Party, Coat Check and Valet Parking.
New Years Eve 2008 Ballroom Celebration
Seafood Display- Vodka Cured Salmon, Shrimp Cocktail, Oysters on the Half Shell, Crab Fritters, Shrimp Stuffed Mushrooms
Crudites- Served with Garlic Parmesan Dip
Dumplings- Pork and Vegetable Dumplings with Ginger Soy Dipping Sauce
Mediterranean Chicken Tenderloins- Grilled Chicken
Tenderloins Marinated with Garlic, Olive Oil, Lemon and Fresh Oregano, accompanied by Creamy Cucumber Sauce.
Warm Caramelized Onion and Pancetta Bacon Dip Accompanied by Pita Crisps
Carved Beef Tenderloin- With Brandy Exotic Mushroom Sauce
Mashed Potato Martini Bar- Creamy Yukon Gold Potatoes, Shredded Sharp Cheddar Cheese, Apple Smoked Bacon, Exotic Mushroom Confit, Sour Cream and Scallions
Dessert Station- Chocolate Covered Strawberries, Truffles, Mini Caramel Eclairs with Grand Marnier Pastry Cream
*Ballroom Party will include, Valet Parking, Coat Check, Appetizers, Entertainment, Champagne Toast and Full Open Bar.
Please Contact Myriah Collins for more details or Call us at (573)875-8888.