Croce’s – A New Year’s Eve Tradition
11/05/11 – 12/31/11 Enjoy one of three different dinner packages ranging from $65 to $100 (not including tax or gratuity). All dinner packages include a 3-Course Dinner, 2 hour dinner seating (Package 3 can stay at table all night and receives a champagne toast at midnight), and party favors. Live Music by A.J. Croce at 6:30 pm and Gilbert Castellanos & The New Latin Jazz Quintet.
Choice of Soup or Salad
- Sherry Lobster Bisque with pâte feuilletée and preserve lemon crème fraiche
- Croce’s Classic Caesar with hearts of Romaine, house made garlic croutons and Grana Padano parmesan
- Croce’s House Salad with mixed greens, strawberries, grapes, toasted walnuts and Gorgonzola in a house vinaigrette
- Warm Spinach Salad with poached figs, apples and grapes in a sweet, warm, vanilla bean dressing topped with toasted walnuts and crumbled gorgonzola
Choice of Dinner Entree
- Shrimp Carbonara Fettuccini with Italian pancetta, Kalamata olives and basil in a white garlic cream sauce
- Seared Scallops and Lobster Scented Risotto with edamame, asparagus, tomatoes, parmesan and thyme marinated lemon
- Crispy Skin Salmon with Applewood bacon and bean Cassoulet, thyme-marinated tomatoes, and roasted cipolline in a sweet onion broth
- Grilled Swordfish with Mediterranean Green Olive Tapenade, toasted orzo, spinach, roasted garlic and red pepper coulis
- New Zealand Pan Seared Bluenose Seabass with oven roasted Ducky potatoes, pancetta, butter braised Brussels sprouts and broken forest mushroom vinaigrette
- Grilled Free-Range Chicken with Forest Mushroom Risotto, asparagus and rosemary vodka sauce with fried leeks
- Bordeaux Braised Short Ribs with White Cheddar Mac-n-Cheese, wilted chard and roasted cipolline onions
- Grilled Duck Breast and crispy skin Duck Confit, toasted barley “risotto”, sautéed spinach, Pinot Noir macerated cherries and natural jus
- Grilled White Marble Farms Pork Chop, Gruyere potato au-gratin, braised spinach, fire roasted Roma tomato, in a caramelized onion hunter’s jus
- Maple Glazed pistachio dusted Spiral Half Rack of Lamb with Peruvian purple and sweet potato twist, French green beans, rosemary scented lamb jus & maple reduction
- Charbroiled CAB Filet Mignon topped with gorgonzola and served with Bordeaux Demi, garlic Yukon mash and roasted root vegetables
- Grilled CAB New York with forest mushroom ragout, smoked gouda mash & grilled asparagus
- Wild Mushroom Potato “Lasagna”, with smoked heirloom tomatoes, lemon ricotta, goat cheese, asparagus and basil mint pesto with spicy tomato coulis
Choice of Dessert
- Apple Tart with Butter Pecan Ice Cream, caramel sauce and pasilla dusted carmel corn
- Fondant Au Chocolat, melted warm chocolate cake with fresh raspberries
- Mascarpone and toasted pine nut ice cream, honey poached cranberries, drizzled with aged balsamic syrup
- Vanilla Lavender Honey Crème Brulee with almond lavender laced cookie
- New York Cheese Cake with Grand Marnier Berry Compote
