First Seating $85 per person. Second Seating $115 per person.
Includes party favors and midnight champagne toast.
Grilled Portabella Mushroom With a Reduction of Cabernet Sauvignon
Bruno Shrimp Panko-Crusted Jumbo Shrimp, Pan Seared, served with Creamy Mango Sauce
Tuna Carpaccio With Asparagus and Ginger Remoulade
Avocado Pancake With Crabmeat, Shrimp, and Salsa Crudo
Classic Caesar Hearts of Romaine, Oven-Dried Tomato, Bruschetta, and Reggiano
Poached Pear Salad Seasonal Greens, Dried Cranberry, Gorgonzola, Pear, Blueberry-Pomegranate Dressing
Vespucci Salad Mesclun greens, hearts of romaine, carrots, tomatoes pepperoncino, Kalamata olives
Linguini Fra Diavolo Shrimp, clams, lobster claws, and mussels in a spicy marinara sauce
Pollo Zingara Reggiano-Parmesan Crusted Breast of Chicken Sautéed with Oven-Dried Tomatoes, Roasted Capers, Asparagus, over Spinach Linguini in a Bianco Sauce
Salmon Fillet Wild caught Atlantic Salmon, Pan Seared, Honey Glaze served with Toasted Orzo and Wilted Spinach
Snapper Pistachio Fresh Red Snapper Crusted with Pistachio Nuts, Baked with Artichoke Hearts and Diced Tomatoes in a Light Sherry Cream Sauce
New York Strip 14 oz., Charred with Aged Marsala and Natural Jus, Served with Oven-Roasted Potatoes and Haricot Vert
Filet Mignon 10 oz. Center Cut, Charbroiled with Asparagus and a Potato Cake
Pastry Chef’s Platter A Sampling of Miniature Delectable Confections, Served with Chocolate Truffles