Upcoming Events

PLUMPJACK, CADE AND ODETTE WINE DINNER

Wednesday, December 6, 2017, 7:00 PM

PLUMBJACK, CADE AND ODETTE WINE DINNER

FIRST COURSE

FRIED OYSTERS TOPPED WITH KEY LIME MUSTARD AND CAPERS

WINE:  CADE, 2016 NAPA VALLEY SAUVIGNON BLANC

SECOND COURSE

SEARED SEA SCALLOPS WITH ORANGE BURRER AND WHITE PEPPER EMULSION OVER WATERCRESS

WINE:  PLUMPJACK, 2016 RESERVE CHARDONNAY

THIRD COURSE

SMOKED DUCK UNDER MANGO CHUTNEY, WITH GOAT CHEESE AND TRUFFLED ARUGULA

WINE:  CADE, 2014 HOWELL MOUNTAIN CABERNET SAUVIGNON

FOURTH COURSE

BRAISED SHORT RIBS IN A PORT AND SHALLOT REDUCTION, ACCOMPANIED BY MAYTAG BLUE CHEESE MASHED POTATOES AND MICRO GREENS

WINE:  PLUMPJACK, 2014 ESTATE CABERNET SAUVIGNON

DESSERT

STRAWBERRY AND BLUEBERRY CRUMBLE WITH A DOLLOP OF SALTED CARAMEL ICE CREAM

WINE:  TAYLOR FLADGATE FIRST PORTO RESERVE, VINTAGE RUBY PORT

$135.00 PER PERSON PLUS TAX AND GRATUITY

CHRISTMAS DINNER

Monday, December 25, 2017, 12:00 PM to 11:00 PM

CHRISTMAS DINNER

BAKED CARVED TURKEY AND HONEY GLAZED HAM

SEASONAL HERBED STUFFING WITH THYME AND SHALLOTS

CREAMED SPINACH

WHIPPED POTATO PUREE AND GRAVEY

CRANBERRY RELISH

26.95

New Year's Eve

Sunday, December 31, 2017, 5:00 PM

Ring in the New Year at the Grand Cafe, featuring a specially prepared prix fixe menu, and three seating options. 

Early seatings (Beginning at 5:30 pm) $95.00 per person plus tax (7.5%) plus gratuity (20%) with a 2 hour time to dine

Late seating (Beginning at 9:30 pm) $110.00 per person plus tax (7.5%) plus gratuity (20%) no time limit in which to dine.

FIRST COURSE

CHOICE OF:

CRAB CAKE

Blood Orange Reduction and Key Lime Mustard

OR

WARM MUSHROOM COCKTAIL

Arugula, Assorted Mushrooms, Goat's Cheese

OR

CARPACCIO OF BEEF TENDERLOIN

Shaved Parmigiano, Red Onions, Capers and White Truffle Oil

OR

TUNA TATAKI

Soy, Pickled Ginger and Wasabi

SECOND COURSE

CHOICE OF:

BLUE CHEESE AND WALNUT SALAD

Blue Cheese, Walnuts, Dried Cranberries Nestled in Mixed Greens, Aged Sherry Vinaigrette

OR

TOMATO BISQUE

With Chives and a Touch of Cream

OR

BABY KALE CAESAR SALAD

Parmigiano Reggiano, Herb Croutons

ENTREES

CHOICE OF:

HOGFISH

Shrimp Cream Sauce, Rice and Seasonal Vegetable

OR

BRAISED SHORT RIB

In a Port and Shallot Reduction, Accompanied by Maytag Blue Cheese Mashed Potatoes and Micro Greens

OR

SEAFOOD PASTA

Sea Scallop, Key West Pink Shrimp, Clams and Mussels Served with Truffled Tomato Cream Sauce ove Penne Pasta

OR

ORANGE GINGER CRISPY DUCK

Half Crispy Duck, Orange-Ginger Reduction, Jasmine Rice and Seasonal Vegetables

OR

SURF AND TURF

Fire Grilled Filet Mignon, Port Wine Demi Glaze, Baked Lobster Tail Served wtih Herb Potatoes and Brussel Sprouts (5oz filet, 5oz tail)

DESSERT

TIRAMISU

Wild Berry and Mango Coulis

OR

SALTED CARAMEL CHEESECAKE

OR

CHOCOLATE DU JOUR

OR

KEY LIME PIE