RYDE HOTEL NEW YEARS EVE 2009

DINNER MENU

SALON APPETIZERS

BRIE TOPPED WITH PROPERTY GROWN WALNUTS, PEARS & CRANBERRIES EN CROUTE

INTERNATIONAL CHEESE DISPLAY WITH ASSORTED CRACKERS

MAPLE GLAZED PACIFIC SALMON FILET WITH SAVORY AIOLI

BRUSCHETTA WITH PUGLAESE BREAD PLANKS

SALAD

CHOPPED ROMAINE LETTUCE & WINTER GREENS TOPPED WITH DICED TOMATO, ENGLISH CUCUMBER & RED ONIONS WITH CANDIED WALNUTS, BLUE CHEESE CRUMBLES AND A CRANBERRY-ORANGE VINAIGRETTE

ENTRÉE’S

(Choice of One)

ROASTED PACIFIC LOBSTER TAIL

WITH DRAWN BUTTER, ACCOMPANIED BY BACON CHEDDAR CORN MASHED POTATOES & BLANCHED ASPARAGUS

GRILLED FILET MIGNON

WITH GORGONZOLA BUTTER, BALSAMIC ONION & CRIMINI MUSHROOM DEMI GLAZE, ACCOMPANIED BY BACON CHEDDAR CORN MASHED POTATOES & BRAISED BRUSSEL SPROUTS IN A BUTTERED WINE BEURRE BLANC

BRONZED STERLING SALMON

DRIZZLED WITH MAPLE BUTTER, ACCOMPANIED BY

SAVORY WILD RICE & BLANCHED ASPARAGUS

PORTOBELLO MUSHROOM STACK

WITH FRESH BUFFALO MOZZARELLA, RATATOUILLE & BASIL, DRIZZLED WITH A BALSAMIC REDUCTION ON A BED OF WINTER GREENS

GRILLED BREAST OF MAPLE LEAF DUCK

PRESENTED WITH A BLACK CHERRY DEMI GLAZE, SAVORY WILD RICE & BRAISED BRUSSEL SPROUTS IN A BUTTERED WINE BEURRE BLANC

DECADENT DESSERT BUFFET IN THE CABARET ROOM

CHEF DAVID NIELSEN