four-Course new year’s Eve

Rehoboth Beach Dinner Menu 

Seatings & Pricing

6pm $60 per person | 7:30pm $80 per person | 9:30pm $100 per person*

*ENJOY LIVE MUSIC from nicky stacy AT OUR 9:30PM SEATING

Reservations are required

Call Today to reserve your table – 302-226-0550

Please Enjoy One Selection From Each Course

FIRST COURSE – SOUPS

Butternut Squash & Fennel
Butternut Squash & Fennel simmered with Aromatic Vegetables garnished with Apple Cider Cream & Toasted Pumpkin Seeds
Suggested Wine Pairing: Imagery Sauvignon Blanc

Lobster Bisque
Fresh buttery Lobster Claw Meat in a rich Sherry-Fennel Cream Soup
Suggested Wine Pairing: 10 Span Vineyards Pinot Noir

SECOND COURSE – SALADS/APPETIZER

Roasted Apple & Goat Cheese Salad
Tender Lettuce with Shaved Fennel, Pickled Red Onion dressed in Honey- Balsamic Vinaigrette & adorned with Herb Crostini
Suggested Wine Pairing: d’Orsay Côtes de Provence Rosé

Oyster Rockefeller
Fresh local Oysters topped with Cream of Spinach, Artichokes, Smoked Sea Salt & Spicy Garlic Crumbles then baked to perfection
Suggested Wine Pairing: Kim Crawford Unoaked Chardonnay

THIRD COURSE – ENTREÉ

Surf & Turf
Grilled Filet Mignon* & Lobster Tail drizzled with a rich Bearnaise Sauce
accompanied by a Twice-Baked Potato & Grilled Asparagus
Suggested Wine Pairing: Francis Ford Coppola Cabernet Sauvignon

Herb-Crusted Mediterranean Sea Bass
Mediterranean Sea Bass in an Herb Crust accompanied by Potato & Ricotta Gnocchi with Caramelized Pearl Onion,
Local Clams & drizzled with a Tomato-Basil Pan Sauce
Suggested Wine Pairing: Folie a Deux Chardonnay

Chipotle-Spice Rubbed Rack of Lamb
Rack of Lamb in a Chipotle Spice Rub grilled then served with Wild Mushroom Risotto, Fava Beans
& a Pomegranate Demi-Glaze droned with Pomegranate Seeds
Suggested Wine Pairing: Ménage á Trois Red Blend

Braised Beef Short Rib & Scallops
Slow-roasted, tender Beef Short Ribs with delicate Pan-Seared Scallops accompanied by Butter-Whipped Potatoes,
Garlicy Spinach with Cracked Pepper Fig Sauce & Crispy Prosciutto
Suggested Wine Pairing: Noble Vines 337 Cabernet Sauvignon

FOURTH COURSE – DESSERTS

Amaretto Bread Custard
Rich Custard with Brûléed Banana, Grand Marnier Caramel & Rolled Oat Crumble
Suggested Wine Pairing: St M Riesling

Chocolate Mousse
Rich & decadent Chocolate Mousse topped with Boozy Cherries, White Chocolate Snow & Hazelnut Wafer
Suggested Wine Pairing: Noble Vines 337 Cabernet Sauvignon

*This item may be served undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.