New Years Eve Dinner
NYE Dinner Menu
Monday December 31st, 2018
Reservations are required 1-978-692-5700 Seating begins at 8:30pm
All guests receive ‘4 course dinner’, noise makers’, and a ‘midnight toast’
Entertainment by “Big Time” 9pm-130am
Price per Person $75.00 includes all taxes and Service Charges
Lobster Bisque, light and creamy with chunks of fresh Lobster.
Shellfish Cocktail, Succulent Maine lobster claws and tails with Gulf Coast shrimp, nestled in a martini glass with traditional cocktail sauce..
Formaggio di Capra, Native creamy goat cheese encased in panko crumbs, fried to a golden brown, served with a sauce of ripe Bosc pears, crispy Prosciutto and a Balsamic reduction.
Sausage Stuffed Portobello, select mushroom caps, stuffed with North End sweet Italian sausage and herbs, then baked and glazed with imported Gruyere cheese.
Grilled Lolly-Pop Lamb Chops, imported petite Lamb Rib Chops, marinated with Olive oil, Sherry, Soy Sauce, Thyme, Marjoram and Black Pepper, then grilled and served with a mint dressing.
Our Winter Signature Salad, crisp blend of winter greens, fresh strawberries, blueberries, glazed pecans and chevre, dressed with strawberry vinaigrette.
Nashoba Salad, Boston Bibb lettuce, fresh Mozzarella, vine ripe tomatoes, Kalamata olives, fresh basil, dressed with Balsamic Vinaigrette.
Roast Prime Rib of Beef, au jus, aged Black Angus beef, slow roasted and served with a horseradish sauce, Steak Potato and sautéed Spinach.
Filet Mignon, Aged Black Angus beef, center cut 9-ounce, the most tender of all steaks, seasoned with our signature rub, char-broiled to perfection, garnished with Onion Rings, served with Bernaise sauce, roasted Fingerlings and steamed fresh Asparagus.
Coquille St. Jacques, Oven baked ocean scallops in a white wine cream sauce with fresh mushrooms and spring onions topped with Gruyere cheese and sherry crumbs. Served with white rice and asparagus.
Tuscan Style Steak and Seared Jumbo Scallops, our tender 10–ounce New York Sirloin, studded with garlic, seasoned with cracked black pepper and Sea Salt, char-broiled and brushed with Scampi butter and coupled with our Crab stuffed North Atlantic Lobster tail, sautéed fresh spinach.
Mediterranean Chicken, Tender medallions of chicken sautéed in olive oil with scallions, sun dried tomatoes, tarragon and finished with cream sherry sauce, served with scallion rice.
Baked Stuff Shrimp with Maryland Crab, Five Jumbo Gulf Shrimp, stuffed with our Maryland Crab Cake recipe, baked to a golden brown, served with melted butter, fresh steamed Asparagus and our Steak Potato.
Pappardelle alla Puttanesca, traditional Neapolitan favorite, tossed in sautéed onions, olives, capers, parsley, tomatoes, garlic and hint of anchovy.
“Death by Chocolate”, Molten Lava Cake, Gluten free, For extreme Chocolate lovers only, served warm with vanilla bean ice cream.
Apple Caramel Tart, Granny Smith apples with some traditional apple pie seasoning and caramel baked in a shortbread crust and served warm with vanilla bean ice cream.