Liliana's Restaurant

Join us this New Years Eve at Liliana's Restaurant for a fun, elegant and innovative six course meal.

We have seatings at 5:00, 7:15, and 9:30. The cost is $65, with a wine flight available for an additional $20. We also have a special dessert bar from 11:00 pm  until 1:00 am for $10, or for just $5 with your meal.

We'll have the Adam Dachman Trio playing all evening in the bar.

You can also download a printable version of the menu.

New Year's Eve Menu
December 31, 2009
6 Courses - $65, Wine flight - $20

Amuse Bouche

Pan Seared Scallop
With Nueske’s bacon lardon and honey lavender balsamic


Appetizer

Sashimi Ahi Tuna
Pan seared rare with roasted beet puree and wasabi mash,
drizzled with sweet soy
 - or -
Sweetbreads
Sautéed with brandy peppercorn béchamel,
garnished with blood orange segments and fried capers
 - or -
Oysters Rockefeller
Oysters filled with spinach, bacon, and Pernod cream,
topped with an Andouille crust and broiled
 - or -
Wild Mushroom Napoleon
Wild mushrooms with polenta, spinach, red peppers and Montrachet,
served with a balsamic reduction



Soup

Lobster Bisque
Fresh lobster bisque with lobster oil and crème fraiche
 - or -
Tomato Bisque
Served with crème fraiche and chive oil
 - or -
Duck Gnocchi
Duck confit and Parisian gnocchi in a rich broth



Salad

“Caesar”
Whole Boston baby bibb leaves,
garnished with fresh anchovy and Parmesan tuile
 - or -
Spinach Salad
With warm Dijon bacon vinaigrette,
garnished with shaved apples, candied walnuts and Pecorino Toscano
 - or -
Duck Confit and Cranberry Salad
With blood orange vinaigrette, Moody Blue cheese
and candied pecans

Entrée

Coq au Vin
One half Capon, braised and served with parsnip, baby carrot,
chanterelles, and fingerling potatoes with beurre rouge
 - or -
Arctic Char with Lobster Mousse
With fines herbes risotto and served with citrus beurre blanc
 - or -
Veal Bourguignon
Braised veal in a rich demi-glace
with pearl onions, baby carrots, and fingerling potatoes
 - or -
Roasted Pork Tenderloin
With celeriac puree and braised endive,
served with a Scotch coarse mustard cream sauce
 - or -
Grilled Petit Filet Mignon
Topped with roasted garlic butter, truffle mash,
winter vegetables, and red wine jus.

Dessert

Poached Pear
With crème anglaise and winter spice reduction
 - or -
Deconstructed S’mores
With all house-made marshmallow, graham cracker, and fudge
 - or -
Devil’s Food Cake
With raspberry preserves and crème anglaise
 - or -
Coffee and Cinnamon Semifreddo
Served with vanilla tuile