NYE 2011

Friday, December 31

Menu (SERVED 8PM-11PM) Menu by Executive Chef Eric Treis



Passed Hors d’Oeuvres



• Skewers of Asian Marinated Skirt Steak with Ponzu Drizzle

• Endive with Stilton Blue Cheese and Pecans

• Bruschetta with Diced Mozzarella and Basil on Sliced Baguette

• Sesame Chicken Satay with Spicy Peanut Dipping Sauce

• Applewood Smoked Bacon, Gruyere and Sautéed Leek Tarts

• Curried Crab with Sliced Almonds on Brioche



Stationed



• Classic Saffron Scented Mediterranean Paella (Presented in our customized 4 ft. Paella Pan)

• With Crab, Chicken, Spanish Chorizo, Shrimp, Clams and Mussels

• Artisan Rolls and Butter



Stationed



• Herb Encrusted Filet Mignon with Port Wine and Mustard Sauce

• Duet of Oven Roasted Potatoes with Rosemary and Extra Virgin Olive Oil

• Hearts of Romaine w/Caesar Dressing & Garlic Croutons

• Artisan Sourdough Rolls

• Chef Attendant



Stationed



• Rum Raisin Truffles

• White Chocolate & Macadamia Nut Cookies

• Apple Cobbler & Chocolate Cheesecake Truffle Bars 

• Toasted Coconut & Chocolate Chunk Triangles



Later in the Morning: 4am



• Applewood Smoked Bacon and Chicken Apple Sausage

• Scrambled Eggs with Mushrooms and Wisconsin Cheddar

• Classic Eggs Benedict with Canadian Bacon & Hollandaise

• Breakfast Potatoes with Onions and Red Peppers

• Assorted Breakfast Breads: Bagels, Croissants and Muffins

• Fresh Seasonal Fruit



Doors 7pm/Bars re-open 6am



Complimentary Champagne or Red Bull toast at midnight

• Party favors

• Coffee after midnight

• Reception style dinner served 8pm-11pm



Decadent breakfast buffet at 4am