[LEFT][FONT=Arial][SIZE=3][COLOR=seagreen][SIZE=2][COLOR=#000000]If you haven't made plans for dinner on New Year's Eve, come to the Beach Club before you ring in 2009! We have an early bird buffet from 4:30 - 6:00 PM and a plated dinner from 7:30 - 9:30 PM.[/COLOR][/SIZE][/COLOR][/SIZE][/FONT][/LEFT] [LEFT][FONT=Arial][SIZE=2]See all the delicious details below.[/SIZE][/FONT][/LEFT] [LEFT][FONT=Arial][SIZE=2]Merry Christmas and Happy Holidays![/SIZE][/FONT] [FONT=Arial][SIZE=2]Jami[/SIZE][/FONT][/LEFT] [LEFT][FONT=Arial][SIZE=3][COLOR=seagreen][B]New Year's Eve Early Bird Buffet [/B][/COLOR][/SIZE][/FONT] [SIZE=3][FONT=Arial][SIZE=2]4:30pm-6:00pm, $15.00 [/SIZE][/FONT][/SIZE] [SIZE=3][FONT=Arial][SIZE=2]Corn Beef with Horseradish Cream / Black-eyed Peas / Stewed Cabbage / Poppy Seed Crusted Salmon A la Orange / Grilled Asparagus with lemon & pepper / Roasted Shallot mashed potatoes / Pasta Bar / Salad Bar / Chocolate Mousse[/SIZE][/FONT][/SIZE][SIZE=3][/LEFT] [LEFT][/SIZE][B][SIZE=5][COLOR=#6a9540][SIZE=5][COLOR=#6a9540][FONT=Arial][SIZE=3][COLOR=seagreen]New Year's Eve Plated Dinner[/COLOR][/SIZE][/FONT][/COLOR][/SIZE][/COLOR][/SIZE][/B] [FONT=Arial][SIZE=2]7:30pm ? 9:30pm, RESERVATIONS REQUIRED, [/SIZE][/FONT] [FONT=Arial][SIZE=2]$70 Per Person with a glass of complimentary champagne[/SIZE][/FONT][/LEFT] [LEFT][B][FONT=Arial][SIZE=2]Soup[/SIZE][/FONT][/B] [FONT=Arial][SIZE=2]Lobster Bisque[/SIZE][/FONT][/LEFT] [LEFT][B][FONT=Arial][SIZE=2]Salad Selections[/SIZE][/FONT][/B] [FONT=Arial][SIZE=2]Stilton Salad ? iceberg wedge, bacon, bleu cheese [/SIZE][/FONT] [FONT=Arial][SIZE=2]OR [/SIZE][/FONT] [FONT=Arial][SIZE=2]Jubilee Salad - butter lettuce, radicchio, candied walnuts, cherry tomato, golden beets, xeres sherry vinaigrette[/SIZE][/FONT][/LEFT] [LEFT][B][FONT=Arial][SIZE=2]Hors d?oeuvres Selections[/SIZE][/FONT][/B] [FONT=Arial][SIZE=2]N?awlins Style BBQ Shrimp [/SIZE][/FONT] [FONT=Arial][SIZE=2]OR [/SIZE][/FONT] [FONT=Arial][SIZE=2]Oyster Trinity ? Bienville, Rockefeller, & Vanderbilt [/SIZE][/FONT] [FONT=Arial][SIZE=2]OR [/SIZE][/FONT] [FONT=Arial][SIZE=2]Foi Gras en Croute, grilled pears, & grand marnier[/SIZE][/FONT][/LEFT] [LEFT][B][FONT=Arial][SIZE=2]Main Feature Selections[/SIZE][/FONT][/B] [FONT=Arial][SIZE=2]Mirin Seared Scallops, pink pepper corn, reisling beurre blanc [/SIZE][/FONT] [FONT=Arial][SIZE=2]OR [/SIZE][/FONT] [FONT=Arial][SIZE=2]Maple Leaf Duck Breast encrusted lemon zest and cracked black peppers, raspberry gastrique [/SIZE][/FONT] [FONT=Arial][SIZE=2]OR [/SIZE][/FONT] [FONT=Arial][SIZE=2]Dover Sole, saut?ed crabmeat, citrus vin blanc [/SIZE][/FONT] [FONT=Arial][SIZE=2]OR [/SIZE][/FONT] [FONT=Arial][SIZE=2]Filet of Tenderloin Wellington, chantrelle, duxell [/SIZE][/FONT] [I][FONT=Arial][SIZE=2]All entrees served with Grilled Broccolini with roasted shallots, and Dauphenoise of butternut squash, Yukon gold potatoes, turnips & truffle oil.[/SIZE][/FONT][/I][/LEFT] [LEFT][B][FONT=Arial][SIZE=2]Dessert Selections[/SIZE][/FONT][/B] [FONT=Arial][SIZE=2]Chocolate Pyramid Noisette [/SIZE][/FONT] [FONT=Arial][SIZE=2]OR [/SIZE][/FONT] [FONT=Arial][SIZE=2]Wild Berry Souffl? [/SIZE][/FONT][/LEFT] [LEFT][FONT=Arial][SIZE=2]CANCELLATIONS MUST BE MADE BY MONDAY DECEMBER 29TH. Credit Card required for non-Member reservations. $50 fee charged for no-show reservations.[/SIZE][/FONT][/LEFT]
