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N E W Y E A R S EVE m e n u 2 0 0 9 b u t l e r e d HOR S D o e u v r e s Salmon Tartare Wild Atlantic salmon, Shiitake Mushrooms, Scallion, Pickled Ginger, and Ponzu Alsatian Moulinet Carpaccio of Prime Beef, Golden Beets, Maytag Bleu Cheese, asparagus, rye pumpernickel buttons Organic mushroom Vol au vant Blend of organic mushroom, toasted pastry shell, fresh herbs and citrus goat cheese

A P P ET I Z ER Fruits of the Sea Lobster, shrimp, scallop and kiwi mussels, citrus, cilantro, pepper confetti

D I N N ER M E N U

SALAD Wedge Salad Baby iceberg wedges, blueberry stilton, house cured bacon, heirloom tomatoes, and indigo champagne dressing

I n t e r m e zz o Pear Ice

entree Wood Grilled Angus Filet and Chesapeake Bay Rockfish filet with wild mushroom sautĂŠ, rockfish paired with rock shrimp and roasted corn ragout, roasted garlic mashed and zucchini tied vegetables

d e ss e r t f ina l e Grand Display of Viennese Desserts


Hilton Virginia Beach New Years Eve