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New Years Eve 2016

December 31, 2015 @ 5:00 pm

LILY’S NEW YEARS EVE MENU

STARTERS

Scallop & Artichoke  Soup             C5./B7.

                                                                                          

ArugulaSalad w/ Stilton

Crumbled Stilton over peppery arugula tossed in a blood orange vinaigrette and garnished w/ Roma tomato, English cucumber & slivered onion.                 12.                                                                                                                                                                                                        

Slow Roasted Duck Confit

Local Bower’s Farm duck, slow roasted till rich & tender, hand pulled served w/ crisp field greens, apricot chutney & ciabatta.                                                                        12.

Raspberry Point Oysters on the Half shell

1/2 dozen Prince Edward Island Raspberry Point oysters, served w/ pepper vodka infused cocktail sauce & a shallot mignonette.                                                                         15. 

Salmon Cake w/ Parsnip & Leek Puree

Delectable Scottish salmon cake blended w/ crisp peppers, onions, panko & spices, drizzled w/ a luscious parsnip & leek puree.                                                       12.                     

ENTRÉES

Colossal CRUSTACEAN pLATTER

An awesome ocean feast of grilled jumbo shrimp, plump skewered sea scallops, broiled stuffed oysters, sweet snow crab legs and a succulent lobster tail all piled high with tender red skin potatoes, fresh asparagus and warm, rustic bread.                                                                                60.                                                                                                                 

Cashew Crusted Grouper

Fresh and flaky Caribbean grouper, jacketed with a crunchy cashew crust, served over a delicious butter nut squash polenta and accompanied by honey & dill charred carrots.                                                                                           25.                                                                                                                          Pappardelle Moderno w/ Chicken & Sausage

Tender boneless chicken breast and fresh Italian sausage tossed w/ pappardelle pasta, roasted Roma tomato, pine nuts, flame charred red bell peppers and shaved grana padano cheese.                                                                         20.

Crab STUFFED NEW ZEALAND SALMON

Rich New Zealand salmon, stuffed w/ sweet blue crab, oven roasted till moist and flaky and draped w/ a velvety sauce choron. Presented w/ tender Duchess potato and chargrilled vegetables.                                                                                                                22.

CHARGRILLED Bone-In RIBEYE

A gorgeous, aged bone-in ribeye, seasoned w/ a smoky alder wood rub, char-grilled and crowned w/ red wine roasted mushrooms & onion. Served w/ Yukon gold mashed potatoes and grilled vegetables.                         29.                                                                                       

DESSERT

Dark Chocolate Mousse w/ fresh berries                              8.

 

Details

Date:
December 31, 2015
Time:
5:00 pm

Organizer

Unnamed Organizer
Phone:
(248) 591-5459

Venue

Lily’s Seafood
410 S Washington Ave
Royal Oak, MI 48067 United States
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