Of course a historic boutique hotel with a AAA 4-Diamond history is going to have a special menu to say good bye to the outgoing year and to ring in the new one and here is what my Chef and acting General Manager and I came up with...
An appetizer of a Seafood Cocktail, a "traditional" Oyster Stew along with a "Classic Spinach Salad" with a warm bacon vinaigrette. Our entree choices are going to be Mahi Mahi with Orange Buerre Blanc, my Pork Wellington, an 8 ounce Prime Rib with seared Sea Scallops or a 4 ounce Lobster Thermidor with a 4 ounce Filet Mignon. The dessert is going to be Tiramisu.
With the chaos of manager changes and all the ball was dropped so we are not having a band or anything in our ball room so we are looking at being a dinner and social stop before going on to other parties. The duet plates are always a challenge but a lot of fun to plate and make look sharp. It should be a blast. I doubt our "special" menu will sell much as the acting GM wants to keep the regular dinner menu available as well which I am afraid will limit our "special" menu sales...oh well, we'll see.
An appetizer of a Seafood Cocktail, a "traditional" Oyster Stew along with a "Classic Spinach Salad" with a warm bacon vinaigrette. Our entree choices are going to be Mahi Mahi with Orange Buerre Blanc, my Pork Wellington, an 8 ounce Prime Rib with seared Sea Scallops or a 4 ounce Lobster Thermidor with a 4 ounce Filet Mignon. The dessert is going to be Tiramisu.
With the chaos of manager changes and all the ball was dropped so we are not having a band or anything in our ball room so we are looking at being a dinner and social stop before going on to other parties. The duet plates are always a challenge but a lot of fun to plate and make look sharp. It should be a blast. I doubt our "special" menu will sell much as the acting GM wants to keep the regular dinner menu available as well which I am afraid will limit our "special" menu sales...oh well, we'll see.
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)