The Cliff House Thanksgiving Day Menu

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The Cliff House News Year’s Eve Sunday, December 31st, 2017 Appetizers Mushroom Vol au Vent Wild Mushroom and Goat Cheese Ragout, Puff Pastry Shell $12.00 Seafood Crepe Sautéed Lobster, Shrimp, Scallops, Lobster Cream Sauce Gratineed with Gruyere Cheese $15.00 Three Course Prix fixe menu Salad Wedge of Baby Iceberg lettuce, Pickled Red Onions Maytag Blue Cheese, Rosemary Buttermilk Dressing† Or Fresh Baby Spinach, Frisee, Roasted Beets Hazelnuts, Strawberries, White Balsamic Vinaigrette † Entrées (Please Choose From)

Duck A’la Orange Roasted Duck Breast and Confit Leg, Orange Scented Demi-Glace Glazed Carrots, Wild Rice Medley † Sea Scallops Sautéed Sea Scallops, Creamy Risotto, Saffron Cream Sauce † Filet Mignon Grilled Beef Tenderloin, Port Wine Demi-Glace Butter Poached Asparagus, Dauphinois Potatoes † Lamb T-Bone Grilled Colorado Lamb T-Bone, Rosemary Cabernet Sauce Butter Poached Asparagus, Yukon Gold Potato Hash † Lobster Thermidor Baked Lobster Tail, Sautéed Mushrooms, Gratineed Bread Crumbs Brandied Dijon Cream Sauce, Black Rice, Butter Poached Asparagus Dessert Chocolate Pot au Crème, Raspberry Tart $45.00 per person † Indicates Gluten Free, Vegetarian Option Available Executive Chef Chris Lynch