New Year's Eve Menu 2008 Begin your evening with a split of champagne ..16 Pommery Rosé -- Perrier Jouet Brut  -- Moet Chandon White Star First Organic Autumn Squash Puree w/nutmeg crème fraiche Baby Spinach Salad w/Bisson farm bacon bits, Ricker Hill Cortland apples and Hahn’s End Ridge Hill cheese with a creamy yogurt dressing Maine Shrimp Mousse stuffed in Olivia’s Garden cocktail tomatoes w/fresh tarragon oil and microgreens Second Olivia Garden Sweet Garden Greens salad with an organic cranberry vinaigrette House-made Duck Raviolis with a Blood Orange Cointreau sauce Lobster Bisque with fresh chives and homemade butter cracker Main Maine Lobster fresh picked 1¼ lb. in a rich lobster butter broth on house made dulse fettucine served with house made focaccia and whipped fresh tarragon butter  Filet Mignon topped with Bisson Farm bacon and Oyster Creek mushroom duxelle topped with a rich Espanol glaze; served with chestnut infused mashed Yukon Gold potatoes and baby French beans Eggplant Canellonni stuffed with goat cheese, sundried tomato and quinoa and topped with a roasted red pepper and shallot sauce; served with basil infused risotto and seared rainbow swiss chard Oven Roasted Halibut Filet with a lightly smoked salmon cream sauce; served with purple calico rice cake and baby French beans Oven Roasted Boneless Chicken Breast with a toasted quinoa, blood orange and hazelnut stuffing topped with a rich brown gravy and a drizzle of pomegranite molasses; served with oven roasted Laratte potatoes and seared rainbow chard Dessert Caramel Bavarian served with bitter chocolate sauce, whipped cream and fresh blackberries New Year Chocolate Cake served with Grand Marnier crème anglaise Warmed Organic Cranberry, Apple and Cherry Crisp with house-made brown sugar ice cream garnished with candied nuts return to top