Di Febo’s Restaurant
Happy New Year’ 2007

ALL ENTREES INCLUDE:
APPETIZER, SOUP, SALAD, DESSERT, GLASS OF CHAMPAGNE & COMPLIMENTARY AMUSE

A m u s e
White truffled crab puff pastry rounds

E n t r e e’s

PAN SEARED SEA BASS
Over shrimp fried rice with a ginger –pomegranate beurre blanc
roasted brussel sprouts with roasted chestnuts $75

FILET MIGNON & CRAB
Topped with shiitake mushroom & Monchego jumbo crab imperial with roasted potatoes
And sautéed haricot verts $85

STUFFED CHICKEN ROULADE
Filled with roasted pepper and Gruyere cheese.
Over roasted potatoes, a chicken- fennel veloute.
Garnished with sautéed haricot verts in a shallot butter $65

ROASTED PORK LOIN
With a fall fruit chutney, Crab fried rice and roasted brussel sprouts $75

S t a r t e r s

SHRIMP AND CRAB SPRING ROLL
With fresh bean sprouts and vermicelli & dipping sauce

ROCK SHRIMP
Flash fried & tossed in a spicy Aioli over citrus soy microgreens

DUCK RAVILOI
With a caramelized onion jam

S o u p s

Butternut Squash Bisque
Garnished with brunoise of pork and candied peanut dust

Vegetable Consommé
with Southwestern tortellini (corn & crab)

S a l a ds

Baby Spinach & Baby Arugula
with red onion slices and teardrop tomatoes
in a citrus white truffle vinaigrette

Bibb Lettuce Cups
With tri colored peppers, roasted beats & carrot ribbons
in a creamy gorgonzola balsamic vinaigrette

S w e e t F i n a l e s

CHOCOLATE AMARETTO CHEESE CAKE MOUSSE
With a fresh berry garnish. Crème Anglaise pool

OUR CLASSIC TIRA MI SU
With an Espresso Crème Anglaise

FRESH BERRIES
With Home Made Grand Marnier Sabayon

THIS IS A SAMPLE MENU
(THERE MIGHT BE SOME SLIGHT CHANGES)

WE WILL BE SERVING THIS MENU NEW YEAR’S EVE

THREE SEATINGS; EARLY, MIDDLE AND LATE. PLUS LIVE MUSIC

LOOKING FORWARD TO SERVING YOU THIS HOLIDAY SEASON