Archives - One99 New Years Eve Menu - Jan 2012

First Seating - 5pm and 5:30pm reservations
Dinner Menu $74.45pp

AMUSE BOUCHE

a little palate amuser selected by our Chef

1ST COURSE

PEI Mussels
freshly steamed in a scallion, champagne and garlic cream
OR
House Made Pâté
fois gras & chicken liver with a cherry, red onion marmalade & crostinis
OR
Goats Cheese
phyllo wrapped with organic sprouts and a peach, golden raisin chutney

2ND COURSE

Roasted Carrot and Yam Pûrée
duck confit, ginger crème fraiche and cilantro infused olive oil
OR
Caesar Salad
red and green romaine hearts, bacon, asiago, croutons, kalamata olives in our
creamy garlic dressing
OR
Coconut Crusted Shrimp
with Thai mango sweet pepper salsa, citrus butter and toasted almonds

INTERMEZZO

a refreshing stimulant for the appetite

ENTRÉES

Pork Tenderloin
bacon wrapped local pork with Yukon Gold mash and red wine jus
OR
Yellow Fin Tuna
wasabi pea crusted rare tuna with Japanese rice cake and citrus butter
OR
Beef Striploin
Danish blue cheese, fondant potato finished with a pommery demi glaze

DESSERT

Duo of Chocolate, Pecan, Caramel Cheesecake and Orange Espresso Crème Brûlée

Second Seating - 8pm and 8:30pm reservations
Dinner Menu $84.60pp

AMUSE BOUCHE

a little palate amuser selected by our Chef

1ST COURSE

PEI Mussels
freshly steamed in a scallion, champagne and garlic cream
OR
House Made Pâté
fois gras & chicken liver with a cherry, red onion marmalade & crostinis
OR
Goats Cheese
phyllo wrapped with organic sprouts and a peach, golden raisin chutney

2ND COURSE

Roasted Carrot and Yam Pûrée
duck confit, ginger crème fraiche and cilantro infused olive oil
OR
Caesar Salad
red and green romaine hearts, bacon, asiago, croutons, kalamata olives in our
creamy garlic dressing
OR
Coconut Crusted Shrimp
with Thai mango sweet pepper salsa, citrus butter and toasted almonds

INTERMEZZO

a refreshing stimulant for the appetite

ENTRÉES

Pork Tenderloin
bacon wrapped local pork with Yukon Gold mash and red wine jus
OR
Yellow Fin Tuna
wasabi pea crusted rare tuna with Japanese rice cake and citrus butter
OR
Beef Striploin
Danish blue cheese, fondant potato finished with a pommery demi glaze

DESSERT

Duo of Chocolate, Pecan, Caramel Cheesecake and Orange Espresso Crème Brûlée
presented with imported berries

BUBBLY AT MIDNIGHT FOR TOASTING