[CENTER][B][SIZE=7][FONT=Garamond][SIZE=5]Don?t Forget!!!!![/SIZE][/FONT][/SIZE][/B] [SIZE=7][B][U][FONT=Garamond][SIZE=6][I]Bud & Alley?s [/I][/SIZE][/FONT][/U][/B][/SIZE][SIZE=7] [U][B][FONT=Garamond][SIZE=6][I]New Year?s Eve Dinner 2006-2007[/I][/SIZE][/FONT][/B][/U][/SIZE][/CENTER] [CENTER][SIZE=7][FONT=Garamond][SIZE=4]The festivities will include[/SIZE][/FONT][/SIZE][SIZE=7] [FONT=Garamond][SIZE=4]a champagne toast with [B]Vueve Cliquot, Yellow Label[/B], at midnight[/SIZE][/FONT] [/SIZE][FONT=Garamond][SIZE=7][SIZE=4]Live Entertainment, featuring recording artist: "[B][I]Bobby Moore and the Rhythm Aces"[/I][/B], which is a high energy band with a jazzy fun sound, so bring your dancing shoes![/SIZE] [/SIZE][/FONT] [B][U][SIZE=6][FONT=Garamond][SIZE=4]If you have any questions or to purchase tickets, please contact Grant, Kim, or Ryan at the restaurant at (850) 231-5900. [/SIZE][/FONT][/SIZE][/U][/B][SIZE=6][FONT=Garamond][SIZE=4]All tickets must be pre-purchased and are non-refundable.[/SIZE][/FONT][/SIZE][/CENTER] [CENTER][B][SIZE=7][FONT=Garamond][SIZE=5][I]Happy Holidays[/I], [/SIZE][/FONT][/SIZE][/B] [FONT=Garamond][SIZE=5]From all of us here at Bud & Alley?s[/SIZE][/FONT][/CENTER] [SIZE=5][FONT=Garamond][B][U][SIZE=6]Bud & Alley?s New Year?s Eve Menu 2006-2007:[/SIZE][/U][/B][/FONT] [U][B][FONT=Garamond][SIZE=4]Herb Garden Reception, Hors d?oeuvre:[/SIZE][/FONT][/B][/U] [FONT=Garamond][B][SIZE=4]Salmon Gravlax Blini Osetra Caviar and Cr?me Fra?che[/SIZE][/B][/FONT] [FONT=Garamond][U][B][FONT=Garamond][SIZE=4]First Course: [/SIZE][/FONT][/B][/U] [FONT=Garamond][SIZE=4][B]Lamb Lolipop with a Black-eyed Pea Cake and a Red Currant Cabernet Sauce[/B][/SIZE][/FONT] [FONT=Garamond][SIZE=4][U][B]Second Course:[/B][/U][/SIZE][/FONT] [FONT=Garamond][SIZE=4][B]Frisee & Mache Salad, Hombolt Fog, Macadamia Nuts, Shaved Carrots and a Blood Orange/Honey Vinaigrette [/B][/SIZE][/FONT] [U][B][FONT=Garamond][SIZE=4]Third Course:[/SIZE][/FONT][/B][/U] [FONT=Garamond][SIZE=4][B]Maine Lobster with Calamarata Pasta, Caramelized Pearl Onions, Dried Tomatoes, Broccollini, White Wine and Chervil[/B][/SIZE][/FONT] [FONT=Garamond][SIZE=4][B][U]Fourth Course:[/U][/B][/SIZE][/FONT] [FONT=Garamond][SIZE=4][B]Pan-Roasted Veal Tenderloin with Turnip Greens and a Wild Mushroom/Truffle Risotto [/B][/SIZE][/FONT] [FONT=Garamond][SIZE=4][U]Dessert[/U][/SIZE][/FONT] [FONT=Garamond][SIZE=4][B]Chocolate Mocha Pot de Creme[/B][/SIZE][/FONT] [/FONT][/SIZE]
