Cape May Oyster on the ½Beautiful crisp seasonal oyster, freshly opened – with fresh lemon and traditional

cocktail sauce

AranciniMediterranean flavors kick up this savory risotto with sun dried tomato, basil, and

melted leeksRolled into flavorful balls, with fresh mozzarella in the center

Panko dusted and pan browned. . served in a pool of tomato basil marinara

Goat Cheese Tart Individual puffed pastry tart shell with French Chevre , & fresh herbs chives, basil,

parsleyBaked to a melted perfection and finished with a dollop of imported Greek sour cherry

conserve

Lobster NapoleonButter poached lobster atop puffed pastry, drizzled with a roasted tomato basil

champagne cream

Grilled Bacon wrapped Shrimp Wrapped in applewood smoked bacon - Charcoal Grilled served with horseradish cream

Hearts of Palm Wrapped in cold smoked Norwegian salmon ~ served over baby greens and a crisp

dilled Cucumber salad

Grilled Octopus Spanish rock octopus marinated in citrus, herb & red wine extra virgin olive oil

Served with twin sauces ~ spicy arrabiata and a garlic aioli

Crab Crêpes a lá richeHouse made crêpes with citrus and fresh herbs. . stuffed with Jumbo Lump Crab in a

light tomato & scallion butter - drizzled with a melted leek and champagne buerre blanc

Asian Grilled QuailOrganically grown Spanish Quail ~ painted with an Asian influenced marinade

Grilled over our charcoal fire ~ served a side salad of crisp greens & Grilled Anjou PearDrizzled with a fresh lemon thyme Chévre vinaigrette

Pheasant Sausage Organic field raised pheasant meat sausage infused with cognac, braised with ChablisPan browned & served over braised cabbage with a whole grain truffled honey mustard

Choose soup or salad - Accompanied by homemade bread serviceHoliday Sorbetto

Fresh Cranberry, ginger, and citrus create this house made palate cleanser to delight the taste buds

Traditional Caesar Salad Crisp romaine -traditional recipe Caesar Cardini - Pecorino Romano and crispy crouton

Celebration Gracie’s the Best Green Salad

New Year's Eve 2020- 2021

First Course Selections

Intermezzo

Crisp romaine & baby greens with vine ripened Campari tomato, cucumber, celery, & radish

Tossed in a three cheese vinaigrette. . Bleu, Pecorino Romano, & Locatelli and crispy crouton

Jamaican Curried Crab BisqueJumbo Lump Crab- with coconut milk, scotch bonnet peppers, &

fresh lime bringing you fond memories of those “sweet-hot” Caribbean nights

served with chef's choice freshly steamed vegetable

Duck l’OrangeSemi boneless ½ Duckling tender moist roast ~ served in classic L’Orange recipe

With russet mashed

Bay Scallops Linguini Tender sweet Bay Scallops & sliced mushrooms in a vintage Coquille St. Jacque-with

imported Gruyere cheese, white wine and a hint of cream-tossed with imported semolina linguine

Celebration Vegetarian Style Roasted zucchini ‘boat’ stuffed with a warm coulis of charcoal grilled vegetables Mediterranean style accompanied by grilled baby carrots,

broccoli, cauliflower & feta cheese

Wild caught Halibut Beautiful wild caught Nova Scotian fillet – Pan roasted and served with a butternut

squash and wild mushroom risotto. . finished with sauteed chanterelles

Mahi Asian StyleWild caught - painted with teriyaki marinade and charcoal grilled - over a grilled medley of baby bok choy, zucchini, sweet red bell peppers, & scallion - Drizzled with Teriyaki sauce and dots of

prosecco wasabi cream

Shrimp and Crab Etouffee Jumbo lump crab steamed in a N’Orlean traditional etouffee sauce with light spice,

topped with grilled jumbo shrimp

Grilled Elk ChopOrganically raised elk chop. . . painted with a smoky black strap & citrus marinade fire grilled

over natural PA hardwood charcoal ~ citrus spinach spiked russet mashed, finished with a pan au jus & cabernet reduction

Lamb TavernaNew Zealand organic Lamb chops ~ simply painted with olive oil and charcoal grilled

served with Greek style roasted baby red bliss potato & Greek village salata

Filet Mignon (8 oz)

cut to order -"Just for you" -from a whole grass fed organic tenderloin-Simply hardwood charcoal gilled to your preference w/ sauce béarnaise "Choose your cut" - 10 oz., 12oz., 14oz., or 16oz. + add $ 4.50 per ounce

Surf & Turf “by request” Market Price by weight

Entree Selections

Always a New Year’s Tradition PEI Cold Water Lobster Tail

Steamed with drawn butter ~. Or ~ garlic butter charcoal grilled6-8 oz. add $25 ~. 14-16 oz. ~ add $ 55.-

Executive Chef - Gracie Skiadas ~ Chef - Andy Madden

Five courseNew Years Eve Prix Fixe

MenuAmuse Buche followed by

Four courses with dessert & Champagne toast$ 120.00 per person

Filet au Poivre - finished with a traditional Cognac peppercorn cream + $ 4.50Filet Bologna - Filet mignon served Over filet Bolognese Linguini + $ 6.50Filet Oscar - served with grilled asparagus-topped with Jumbo lump crab- + $ 8.50