The Mercersburg Inn

New Year’s Eve 2010

Chef Dan Nowalk’s Menu

5 courses

(choose one from each course)

(a vegetarian menu is available upon prior request)

~Appetizers~

Seared Diver Scallop

with Truffled Wild Mushroom Salad

Baked Brie

With Raspberry Coulis

~Salads~

Frisee Salad

with Goat Cheese, Bacon, and Walnut Vinaigrette

Baby Spinach Salad

with Gorgonzola, Toasted Sesame, and Pomegranate Vinaigrette

~Soups~

Chicken Dumpling in Chicken Consommé

Warm Spiced Heirloom Squash Bisque

~Entrees~

Garlic, Herb, and Dijon roast Rack of Lamb

with Winter Root Vegetable Ragout

Grilled Delmonico Steak

With Sauce Madeira, and Buttered Parsnip Puree

Coq Au Vin
Chicken Braised in Red Wine with Mushrooms

~Desserts~

Chocolate Tart

with Hazelnut Shortbread Crust

Warm Brioche Bread Pudding

with Sun dried Cherries
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