2012 New Year Dinner & Celebration (3 events)

NEW YEAR'S DINNER

• First seating is at 6 / 6:30 pm, and second is at 8 / 830pm.
• Special a la carte menu is below.
• Jazz band will be performing from 6 - 9/9:30 pm.

LATE NIGHT DINNER "Celebration"

• Seating starts at 9:30 - 10:30pm.
• A three course Celebration is $60/person++, and includes cover for the Late Night Celebration with International DJ Ron.
• Three course "Celebration" menu is below.

LATE NIGHT CELEBRATION WITH DJ RON 

• Late Night Celebration with International DJ Ron starts at 10 pm (till 2am).
• Cover for the Late Night Celebration with Internatiaonal DJ Ron is $20/person with a complimentary champagne toast.

2012 NEW YEAR'S DINNER A LA CARTE MENU

Appetizers

MARYLAND BLUE CRAB CAKE               16

• Served with red bell pepper puree

TRIO OF BRUSCHETTA                  14             

• Filet mignon with salsa verde, mushroom & goat cheese & smoked salmon  

LOBSTER, SPINACH & ARTICHOKE DIP               15

• Served with Toast Points

SALADS

ROMANA SALAD               14

• Baby romain leaves, roma tomatoes, hearts of palm & warmed brie cheese with creamy italian dressing

LIDO HOLIDAY SALAD                15

• Shrimp, mixed greens, pomegranates, honey roasted walnuts, feta cheese crumbles, pomegranate vinaigrette 

HEIRLOOM BURRATA CAPRESE      13               

 Fresh local Heirloom tomatoes with Burrata cheese & cracked pepper 

ENTREES

GRILLED CHICKEN PENNE                25

• With asparagus, artichokes, sun-dried tomatoes and hearts of palm in a savory cream of pistachio sauce

HOMEMADE BUTTERNUT SQUASH RAVIOLIS         24

• Served with a butternut squash puree and finished with pecorino romano cheese and chives 

SEAFOOD PAELLA               34                  

• With calamari, clams, shrimp, muscles & spanish chorizo served in a saffron cream sauce  

CORNISH HEN                  29                                

• Baked and finished with a cherry sauce served with roasted fingerling potatoes & green beans  

CHILEAN SEA BASS                36

• Baked with lemon sake sauce, served on a bed of spinach, and accompanied with wild mushroom raviolis

ROASTED LAMB LOIN CHOPS             35                 

• Oven roasted lamb loin served with rosemary fingerling potatoes & asparagus finished with a port wine mint reduction sauce

STUFFED FILET OF SOLE                 35                            

• Stuffed with shrimp & spinach, finished with a citrus cream sauce & served with steamed asparagus & mashed potatoes

PRIME RIB AU JUS               36

• Juicy prime rib served with a baked potato, and cream of horseradish spinach

AGED PRIME FILET MIGNON               39

• Finished with Roasted Shallot cabernet sauce, served with gorgonzola mashed potatoes and asparagus

BAKED MAIN LOBSTER TAIL & FILET MIGNON               55

• Nestled on a bef of angel hair pasta, drizzled with lemon butter sauce, served with steamed asparagus

**************************************************
"Then sing, young hearts that are full of cheer,

With never a thought of sorrow;

The old goes out, but the glad young year

Comes merrily in tomorrow."
**************************************************

THREE COURSE CELEBRATION MENU
$60/person++ (includes cover for the "Late Night Celebration" w/ DJ Ron)

LIDO HOLIDAY SALAD

Shrimp, mixed greens, pomegranates, honey roasted walnuts, feta cheese crumbles, pomegranate vinaigrette 

MAIN COURSE - Choice of one

HOMEMADE BUTTERNUT SQUASH RAVIOLIS             

• Served with a butternut squash puree and finished with pecorino romano cheese and chives 

CORNISH HEN                                              

• Baked and finished with a cherry sauce served with roasted fingerling potatoes & green beans

STUFFED FILET OF SOLE                                                 

• Stuffed with shrimp & spinach, finished with a citrus cream sauce & served with steamed asparagus & mashed potatoes

**Substitute Prime Rib for $8 served with Baked Potato and Horseradish Spinach

DESSERT
HOMEMADE TIRAMISU


For reservation and more information please call 310.536.0730.