New Years Eve 2019

New Year’s Eve 2019

Roasted Pear, Ricotta, & Toasted Hazelnut Bruschetta (GFO/V)
on housemade focaccia with cider honey gastrique

Root Vegetable & Smoked Turkey Soup (GFO)
caramelized onion, corn, mushroom & turkey hash, maple balsamic, sage
local haddock, lobster, & coldwater shrimp croquette, lobster bisque cream with
poached mussels, apple tarragon salad
“Kale, Caesar!” Salad (GFO/VO)
local kale, double smoked bacon, parmesan,
lemon garlic aioli dressing, fried capers, croutons
Mushroom & Leek Tartlet (V)
sautéed maritime gourmet mushrooms, creamed leeks, red onion jam,
cheddar crust, ciro’s asiago

Braised Brisket of P.E.I. Beef
loaded potato skin smashed potatoes, sautéed n.s. mushrooms & seasonal greens,
savoy sunday gravy, hot honey buttermilk onion rings
Porchetta (GFO)
piedmont style slow roast pork loin & belly, grilled parmesan polenta,
san marzano tomato & winter vegetable “cortoni”
Seafood Risotto “Milanese” (GFO)
caramelized sea scallops, butter poached halibut, mussels, saffron & pecorino risotto,
buttered peas, pea shoots
Butternut Squash, Lentil & Walnut Wellington (V)
parsnip shallot puree, roasted brussels, vegetable “demi”, cranberry, butter puff pastry

Egg Nog Cheesecake (GFO)
spice poached pear, warm rum sauce, gingerbread crust, hazelnut praline
“After Eight”
chocolate peppermint layer cake, chocolate mousse, white chocolate chantilly cream

4-Courses $60 per person
(HST & 18% gratuity will be added to each bill)

Reserve Your Table – Halifax
Reserve Your Table – Dartmouth