The Mercersburg Inn

New Year’s Eve 2011

Chef Dan Nowalk’s Menu

5 courses

(choose one from each course)

(a vegetarian menu is available upon prior request)

~Appetizers~

Crispy Veal Sweetbreads

With Wild Mushroom Ragout

Escargot Vol Au Vent

With Tomato Compote, Garlic Confit and Fresh Basil

~Salads~

Roasted Endive

With Pear, Arugula and Walnuts

Marinated Beet, Mango and Chevre

With Balsamic Vinegar Reduction

~Soups~

Celery Root Veloute with Crispy Shallots

White Bean with Broccoli Rabe and Pancetta

~Entrees~

Pan Seared Striped Bass

With Artichoke and Chick Pea Salad

Roast Filet of Beef

With Grainy Mustard, Tarragon and Dutchess Potatoes

Hazelnut Crusted Breast of Chicken
with Frangelico and Julienned Vegetables

~Desserts~

Vanilla Mousse Cheesecake

With Berry Compote

Warm Apple Crumb Cake

With Vanilla Ice Cream and Caramel-

Coffee/tea