Join us New Year’s Eve for a farm-to-fork inspired four-course meal featuring dancing, live music, and a sparkling cider toast.
$45.00 per person (plus tax, beverage and gratuity)
Shrimp Cocktail Calypso
Six jumbo shrimp with traditional cocktail and French Calypso sauces served with house-made Lavosh.
Dates stuffed with Gorgonzola cheese and wrapped with Campus-cured bacon with a blend of spicy micro greens.
Iceberg Wedge Salad
Crisp iceberg lettuce, crumbled bleu cheese, chopped crisp bacon, and grated hard-boiled egg. Served with choice of creamy bleu cheese dressing or balsamic vinaigrette.
Holiday Spinach Salad
Baby spinach leaves with candied pecans, roasted butternut squash, and pumpkin vinaigrette.
21 day aged, hand-cut strip steak, cooked to desired doneness and topped with savory steak butter. Served with garlic mashed potatoes and asparagus.
Capon and Shrimp
Grilled chicken breast with two grilled shrimp, mushroom ragout, goat cheese polenta, and steamed asparagus.
Pork Prime Rib
Thick-cut and roasted pork rib chop served with tomato, mozzarella, and broccoli rabe and parmesan jus.
Pan seared Halibut with Yukon potato hash topped with leek butter and served with broccoli rabe.
Mixed Vegetable Curry
Cauliflower, broccoli, onion, zucchini, and diced potatoes slowly simmered in yellow curry and served over steamed Jasmine rice with a green onion naan.
Layers of crisp pastry with custard cream, blackberry fondant icing and served with blackberry compote.
Light, airy and decadent chocolate soufflé served with raspberry chocolate ganache.
Ice cream “Tree” for two
An assortment of mini cones to include, Salted Carmel, Bobcat Crunch and Raspberry Lemon Sorbet.