New Year’s Eve Menu

Evan’s welcomes you to the 2019 New Year’s Eve Celebration

Amuse of white sturgeon and golden trout caviars in a crispy
potato nest with preserved lemon crème fraiche

choice of:

Pan roasted quail stuffed with chorizo, queso fresca and pine nuts, served with Myers
rum and achiote glaze with white corn fricassee and avocado and chipotle aiolis


Sweet red pepper ravioli filled with snow crab, mascarpone and asiago
cheeses, topped with a citrus beurre blanc with chiffonade of tarragon


Lobster bisque with lobster wonton, nori strips, scallions and sesame seeds


Salad of winter greens with julienne bosc pear, stilton bleu cheese and toasted walnuts
in warm pear-truffle vinaigrette with balsamic reduction

Entree choice of:

Prosciutto wrapped, pan seared halibut on eggplant parmesan with charred
tomato coulis, served with braised Belgian endive and heirloom baby carrots


Almond crusted, oven roasted elk chop with amaretto glaze, served with
butternut squash and Yukon gold potato puree and bacon-onion Brussels sprouts


Breast of pheasant stuffed with caramelized apples laced with foie gras butter,
with apricot brandy sauce, savory bread pudding and braised Swiss chard


Grilled filet of beef and petite lobster tail with wild mushroom brandy cream,
white cheddar and chive mashers and prosciutto wrapped asparagus


Dessert choice of:

Dark chocolate cheesecake or egg nog crème brulee

French roast coffee or selected teas

One hundred dollars per person for food only, *No Corkage Permitted, tonight only

Chef, Oscar Herrera
Pastry Chef, Anthony Pulera