Our New Year’s Eve dinner will captivate your taste buds with a menu prepared by new Executive Sous Chef Scott McDonnell. The evening will start with an Amuse Boche, followed by your choice of a Dungeness Crab and Pacific Lobster Bisque and two other appetizers. Four entrées are available to choose from including a Whole Main Lobster, Brick Oven Roasted Chateaubriand and Jameson Farms Duck. End your meal - and 2011 - with a Guittard Chocolate and Passion Fruity “Bomb” or indulge in our Crème Brûlée Extravaganza. $75 per person and reservations are required. .
