New Year’s Eve 2011
Saturday, December 31
Menu Additions

Starters

BBQ Baked Oysters 14
Baked oysters on the ½ shell glazed with bourbon BBQ sauce and topped with
Garlic-parmesan bread crumbs

BLT Caesar 9
Romaine Caesar with double smoked bacon, roasted tomatoes and ricotta

Crab Dip & Pita 13.5
Jumbo lump crab dip served warm with zesty pita toasts

Shrimp Tempura 10.5
Baby shrimp tempura served with a Thai Curry aioli


Entrees

Diver Sea Scallops 28.5
Pan roasted shiitakes, pancetta, sage butter, truffle mashed & asparagus

Gnocchi & Beef Short Rib 26.5
“Fierro cheese” ricotta gnocchi, smoked tomatoes, gorgonzola, braising juices
UCG served this for A Taste of Delaware at the Hart Senate building in Washington D.C.

Lobster & Shrimp Fra Diavolo 34.5
Whole Maine lobster picked and served with “Key West Hoppers” in a spicy pomodoro with home made linguini

Dessert

Warmed Espresso Brownie 8
With Godiva whipped cream

Amaretto Crème Brulee 8
With cinnamon toasted almonds