Weddings Delaware Valley Info on Moshulu
Sunday Brunch   
New Years Eve 2003 6 pm   
New Years Eve 2003 9 pm   

>> New Years Eve 2003 6 pm

  • $100 / person Exclusive of Wine, Tax & Gratuity

  • $100 / person Exclusive of Wine, Tax & Gratuity

    First Course
    Chef’s Surprise Amuse Bouche

    Second Course
    Select One:

    Seared Jumbo Maine Diver Scallop,
    Gingered Leek Confit, Spiced Carrot Jus

    Grilled Lobster Strudel, Truffled Asparagus
    Pea Shoot Salad, Tahitian Vanilla-Riesling Vinaigrette

    Orange & Horseradish Crusted Norwegian Salmon
    Potato-Celery Root Puree, Ginger Roasted Beets, Citrus Reduction

    True Florida Red Snapper
    Caponata, Goat Cheese & Potato Cake

    Fire Roasted Alaskan Prawns
    Open Ravioli with Jumbo Lump Crab, Chorizo Oil, Armagnac Lobster Glacage

    Third Course
    Select One:

    Lobster Bisque
    Amontillado Sherry, Fine Herbs & Grilled Shrimp Salsa

    Butternut Squash Soup
    Spiced Pumpkin Seeds, Cilantro Cream, Sweet Potato Hay

    Country Salad
    Roasted Peppers, Goat Cheese, Spicy Pecans, Dried Cranberries, Rosemary Vinaigrette

    Organic Seasonal Greens
    Young Lettuces, Grilled Asparagus, Grape Tomatoes, Lemon-Dijon Vinaigrette

    Hearts of California Romaine
    Garlic Parmesan Croustade, Warm Chorizo Sausage, Caesar Dressing

    Fourth Course
    Select One:

    Tellicherry Pepper Crusted Dry Aged Sirloin
    Wild Mushroom Bread Pudding, Truffled Red Wine Sauce

    Pan Roasted Squab
    Autumn Vegetable Crepe Royale, Caramelized Endive, Rainwater Madeira Game Jus

    Duck, Duck, Goose!
    Barbarie Duck Breast, Goose Confit Rillete, Rougie Foie Gras, Vanilla Scented Sweet Potato Flan

    Double Cut Colorado Lamb Chop
    Crispy Potato & Grilled Vegetable Tart, Zinfandel-Black Olive Jus

    Grilled Medallions of Filet Mignon
    Crushed Fingerling Potatoes, Maytag Blue Cheese, Béarnaise Sauce & Cabernet-Thyme Reduction

    Veal Tenderloin
    Creamed Morels, Asparagus, Caramelized Onion & Foie Gras Strudel, Truffled Herb Salad, Natural Veal Reduction

    Fifth Course
    Chef’s Grand New Year’s Eve Dessert

    2003© ephesus design