NEW YEAR’S EVE 2011 APPETIZERS Seafood Bisque with Tarragon Cream
7.
Salad of Blood Oranges 8. Baby beets, shaved fennel, cherve cheese mousse
Caesar Salad
6.50
Oysters Rockefeller with Crab Imperial
14.
Sautéed Sea Scallops 12. Cauliflower puree, wild mushrooms, balsamic vinaigrette
ENTRÉES Veal Osso Buco
30. Wild mushrooms Risotto
Roasted Rack of Lamb
32. Rosemary and blue cheese bread pudding, green beans, lamb jus
Honey Glazed Duckling with Cranberry Marmalade 28. Cornbread stuffing with duck confit, Brussels sprouts
Maryland Style Crab Cakes
28.
Grilled Beef Tenderloin
34. Truffle potato croquette, truffle scented green beans, toasted hazelnut
Seared Salmon
29. Champagne sauce, lobster polenta
Roasted Halibut
32. Saffron oyster chowder
All servers may add 18% gratuity to tables of 5 or more. If you would like to make reservations please call (410) 788-6076