LILY’S NEW YEARS EVE MENU
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.
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.
Dark Chocolate Mousse w/ fresh berries 8.