Reveillon Dinner Menu, Available Dec. 1-24
December 9, 2016 | News & Events
2018 REVEILLON MENU
Select one item from each course
1st Course
Turtle Soup Au Sherry
with Lemon and Parsley
2nd Course
Crab & Brie Dip
Red Oak Leaf Salad
Roasted Walnuts, Cranraisins, Caramelized Shallots, Blue Cheese Vinaigrette
3rd Course
Duck Confit en Casserole
Petit Peas, Sweet Potatoes, Caramelized Onions, Buttered Puff Pastry
Carved Beef Tenderloin
Roasted Sweet Potato Puree, Applewood Bacon Brussels Sprouts, Dijon Mustard Demi Glaze
Gulf Fish
Brabant Potatoes, Petit Peas, Sliced Mushrooms, Chopped Bacon, Sautéed Shrimp, Shrimp Beurre Blanc
4th Course
Bûche de Noël
Salted Caramel Ice Cream
Coffee and tea included
Executive Chef Chad Penedo
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