New Year’s Eve Dinner 2016 First Course Lobster Bisque Spinach Salad Roasted Beet, Goat Cheese, Pecans, Beet Reduction.
Second Course Oysters 6 Cold Water Oysters, Cocktail Sauce, Mignonette.
Sous Vide Lamb Lollypop Roasted Apple, Blue Cheese, Candied Pecan, Fig Demi.
Stuffed Endive Fig and Asher Blue Cheese, Roasted Walnuts and Honey Drizzle.
Third Course Aged NY Strip Sweet Potato Gratin, Grilled Green Beans, Truffle Butter.
Cast-Iron Crisped Duck Confit Half Duck, Root Puree, Corn Succotash, Kumquat Gastrique.
Crab Stuffed Flounder Whipped Potatoes, Sautéed Spinach, Fried Caper Beurre Blanc.
Vegetarian Wellington Seasonal Vegetable Stuffed Filo Dough, Spiced Pecans, Figs, Spinach, Whipped Potatoes, Jalapeno Cherry Sauce.
Dessert Chocolate Cheese Cake (GF) Dark Chocolate Cheese Cake over a Ganache Coated Peanut Butter Cookie, Warm Pomegranate Gastrique & Crème Anglaise.
Southern Custard Coconut Cake 3 Layers of Rich Coconut Cake, Coconut Custard, Topped with a Cream Cheese Frosting and Toasted Coconut. Please advise your server of any allergies before ordering $85.00 per Person. 20% gratuity added to final check. 5 P.M. to Midnight. Space is limited. 828.254.2502 for Reservations Chef Mike Reppert worked extensively in Boston, MA before moving to Asheville. He also teaches at AB-Tech. (GF)Gluten Free * Undercooked meats, poultry, seafood, or eggs served raw, undercooked, or cooked to order, contain (or may contain) raw or undercooked ingredients may increase your risk of food borne illness. There is a 20% auto gratuity on all ch ecks.
