New Year’s Eve

New Years Eve


First Course

Chilled Lobster – tossed with fresh mango and basil served with raspberry vinaigrette

Cheese & Tomato – with roasted bell peppers and sliced Roma tomato

Antipasto – with prosciutto, salami, Sicilian olives and gherkins

Second Course

New England Style – crawfish and shrimp corn chowder

Crab Cakes – served on a tomato relish and a choron sauce

Escargot – served with red pepper pasta tortellini filled with smoke mozzarella in a basil cream sauce

Third Course

House Salad – mixed baby greens, sliced onions and diced tomato with a Dijon mustard dressing

Caesar Salad – romaine lettuce mixed with the traditional Caesar dressing topped with croutons

Dinner Salad – red leaf lettuce with slice onion and tomato in an oregano red wine dressing

Fourth Course

Scottish Salmon – served on red wine onion and champagne cream sauce

Grilled Red Snapper – served with a roasted red bell pepper coulis

Roasted Duck – served with a cassis sauce

Grilled Venison – sliced and served with a caramelized onions and a burgundy wine sauce

Roasted Rack of Lamb – served with a cabernet wine sauce

Grilled Beef fillet – served with grilled shrimp and finished béarnaise sauce

Fifth Course

Chilled Berry Compote – served with a puff pastry with crème anglaise

Crème Brule – served with a raspberry puree

White Chocolate Bread Pudding – with pistachios and a sun-dried cherry brandy sauce

Almond Lace Basket – filled with vanilla pastry cream and fresh strawberries

Tiramisu – with chocolate, vanilla and cappuccino mascapone served with vanilla sauce

Almond Laces Wafer – stuffed with chocolate pastry cream and fresh sliced bananas served with a cinnamon sauce

Bartolino and staff thank you for your patronage in

2013 and wish you and you’re a healthy and prosperous 2014