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NEW YEARS EVE DINNER AT CHABLIS

DECEMBER 31, 2017 

 

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SMALL PLATES

Porcini mushroom soup with chives and roasted chestnuts- 10

Caesar Salad – Crisp romaine lettuce dressed with house made Caesar dressing shaved Parmesan reggiano, croutons and anchovies – 12

Butter lettuce & cherry tomatoes, roasted corn, dried cranberries, lemon truffle vin 10

Scallop – Pan Seared with warm edamame salad of red quinoa, persimmons and citrus aioli – 16

LARGE PLATES

Sea Bass – Marinated Vegetables, Herb Rice, Thai basil beurre blanc - 38

8 Hour Braised Short Rib – With parsnip puree, caramelized Brussel sprouts, short rib jus and fried shallots - 38

Grilled Fillet Mignon – With mashed potatoes, grilled asparagus, and Chanterelle mushroom sauce- 44

Duck Legs – with port pomegranate sauce and warm cous cous salad- 36

Mushroom Bolognese - Mushroom sauce slow simmered with tomatoes, cream tossed with buccatini pasta finished with basil- 26

DESSERTS

Spiced Apple Strudel – With Golden raisins. Caramel sauce and vanilla ice cream - 10

Grand Marnier chocolate mousse cake with raspberry sauce and crème anglaise 10

Crème Brulee – Caramelized custard topped with fresh berries - 10

 

 

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