Ring in 2019 with dinner and a champagne toast under the fireworks!
For our second year in a row, Chef Pino is preparing a four-course meal (soup, appetizer, choice of entree and dessert).
Dinner seatings will start at 5 pm. For those who’d like to enhance their dinner ticket, we'll be heading up to the Top Deck for a champagne toast at midnight to watch the fireworks over Boston Harbor with a hot cocktail.
Dinner: 4-Course Prix Fixe Menu
$55 - Dinner Only
$85 - Dinner & Fireworks
Timing: When you purchase your ticket there will be a form where you can tell us what time your party will be joining us.
*Remember to bundle up—we watch the fireworks on the Top Deck*
New Year’s Eve Menu:
Seafood Raw Bar Plate
New England Jonah Crab Empress Claw, Damariscotta River Oyster, Atlantic Littlenecks, House Mignonette, Herb Gremolata, House Cocktail Sauce
Grilled Razor Clam
Fresh New England Razor Clam, Seafood Broth, Simmered Yukon Gold Potato, Crumbled Chorizo Sausage, Roasted Bell Pepper
Braised Short Rib Arancini
Fried Risotto Dumpling, Stuffed with Braised Short Rib, Fresh Mozzarella, Sweet Peas, Serve with Roasted Tomato, Almond Romesco Sauce
Roasted Acorn Squash
Maple Glaze, Crumbled Gorgonzola, Toasted Brioche Croutons
French Onion Soup
Red, Vidalia, and Cippolini Onions, Savory Broth, Garlic and Cheese Crouton
Roasted Chioggia Beet, Crumble Chevre, Citrus Vinaigrette, Toasted Brioche Crouton, English Cucumber
Scallops, Littlenecks, Mussels, Lobster, Crab simmered in Creamy Arborio rice with fresh herbs and roasted garlic
Riesling and Shiitake Mushroom Chicken
Pan Seared Chicken Breast, Creamy White Wine and Shiitake Mushroom Sauce, Mashed Red Bliss Potatoes, Garlic Sauteed Spinach
Broiled Portabella Mushroom Caps
Marinated Portabella Mushrooms, Crumbled Chevre, Balsamic Glaze, Roasted Fingerling Potatoes, Sauteed Spinach
Prosciutto Wrapped Filet Mignon
Pan Seared Filet wrapped in Imported Prosciutto, Served with a Smoked Rosemary Au Jus, Mashed Red Bliss Potatoes, and Grilled Asparagus
Cranberry and Orange Semifreddo
Frozen Whipped Cranberry and Orange Custard, Crumbled Cinnamon Sugar Corn Chips, Cranberry Glaze
Espresso Bread Pudding
Served with Fresh Mint Whipped Cream