NEW YEAR’S EVE MENU

FEATURING LIVE JAZZ BAND FROM 08:00 pm TILL MIDNIGHT

FIRST COURSE
CHOICE OF:

MARYLAND STYLE CRAB CAKE W/ SHRIMP AND BASIL CHARDONNAY
CHEF SILVAS APPLE WOOD SMOKED SALMON
SPICY KING CRAB CEVICHE W/ PLANTAIN CHIPS
CHICKEN & SHRIMP CRISPY SPRING ROLLS WITH FRESH ROASTED PEANUT AND TWO DIPPING SAUCES
BALSAMIC ROASTED PORTABELLO AU GRATIN W/ CRABMEAT & CRAW FISH AND COGNAC LOBSTER SAUCE

SECOND COURSE
CHOICE OF:

LOBSTER & CRAB BISQUE W/ SHERRY ESSENCE
RUGGLES FAMOUS ROASTED CORN CHOWDER
MIXED BABY GREENS W/ ROQUEFORT CHEESE CARAMELIZED WALNUTS FRESH PAER AND - 15 YEAR OLD BALSAMIC VINAIGRETTE
WARM BAKED TEXAS GOAT CHEESE SALAD WITH TOASTED ALMONDS AND SUNDRIED TOMATO VINAIGRETTE
TRADITIONAL CAESAR SALAD

THIRD COURSE
CHOICE OF:

SEARED GULF RED SNAPPER SHRIMP, AVOCADO AND FONTINA CHEESE
BACON WRAPPED FILET MIGNON W/ WILD MUSHROOM PORT CREAM SAUCE
CRABMEAT STUFFED FILET OF FLOUNDER W/ SAFFRON CHARDONNAY SAUCE
GRILLED VEAL CHOP W/ SAUTEED BABY SHRIMP AND COGNAC PEPPER SAUCE
POTATO-CRUSTED FILET OF WILD SALMON W/ SEA SCALOPS ARTICHOKES AND CILANTRO BUTTER SAUCE
HERB CRUSTED RACK OF LAMB W/ ROASTED SHALLOTS AND ROSEMARY RISOTTO DRIZZLED W/ MERLOT REDUCTION
GRILLED CHICKEN BREAST W/ SUN DRIED CHERRIES AND PINOT NOIR REDUCTION
SHELLFISH FETTUCINE WITH LOBSTER, CRABMEAT & ASPARAGUS
IN A CAVIAR CREAM SAUCE
GRILLED CHICKEN BREAST STUFFED WITH GOAT CHEESE AND SUNDRIED TOMATOES IN AN ANCHO CHILE CREAM AND CABERNET REDUCTION
BACON WRAPPED FILET OF CHILEAN SEA BASS W/ FOIE GRAS OVER GARLIC ROASTED POTATOEOS DRIZZLED W/ TRUFFLE ESSENCE AND MERLOT REDUCRTION
CHIPOTLE SMOKED RIBEYE STEAK W/ HORSERADISH CREAM AND ROASTED GARLIC SAUCE

FOURTH COURSE
5115 FAMOUS DESSERT TRAY

$55.00 Per Person
Tax and Gratuity not included
Please, make your reservation Now