NEW YEAR’S EVE 2018

First seating $85.00 tables back by 8:30 p.m.
Second Seating $125.00 after 7:45 p.m. to late 2018
Bar Tables Menu Price $85.00 first and second seating
NYE 2018 Blu Ristorante tax & gratuity not included 4 course Pre-Fixe Menu
Live Guitarist/Singer 5:00 p.m. to 8:00 p.m.
Live Pianist/Singer after 8:00 p.m. to Midnight

(choice of) Fromaggi/Charcuterie:

Prosciutto Di Parma, Brasaola , Pancetta
or
Manchego, Bello Vitano, Brie De Meaux

Accompanied with Crostini and Olives

(Choice of) Antipasti:

Beef Carpaccio, House Pickles, Crispy Capers, Rosemary Grissini
or
NS Lobster, Polenta , Avocado Purée, Paprika Aioli, Endive
or
Red Wine Braised Octopus , Black Kale Pesto, Cherry Tomato, Confit Garlic, Wild Mushrooms
or
Tuna Tatare, Black Tapioca Chips, Saffron Potato Fonduta, Sesame Vinaigrette
or
Burratta, Lotus Chips, Roasted Beets, Beet Vinaigrette, Oranges

(choice of)Secondi:

Grilled Swordfish, Chili Tuscan Black Kale, Broccolini, Chickpea Purée, Grilled Lemon
or
Muscovy Duck Breast, Brussel Sprouts, Parsnip Purée, Pomegranate Jus
or
Prosciutto and Provolone Stuffed Veal Tenderloin, Butternut Squash Risotto, Spinach
or
Grilled AAA Tenderloin, Truffled Potato Gratin, Heirloom Carrots, Honey Glazed Cipollini, Madeira Jus
or
Roasted Portobello, Lentils and Quinoa Ragu, Charred Leek, Paprika Vinaigrette
(Trio)Dolci:

Lime Coconut Cannoli, Pomegranate Pannacotta, Vanilla Creme Brulee,

Chefs Tasting Menu

 

Truffled Beef Carpaccio, Crispy Capers, Parmigiano, Crostini, Housemade Pickle

Barbera dAlba, Cascina Ballarin, Piemonte, IT {3oz}

Nova Scotia Lobster Salad, Fried Sweet Potato Polenta, Frisee, Avocado Puree, Confit Garlic, Watermelon Radish and Paprika Aioli

  Falanghina, Feudi San Gregorio, Campania IT {3oz}

 

Roasted Beet Rissotto, Lemon Mascarpone, Chive Oil, Crumbled Pistachio

Rose, Chateau, Gullhem, Malepere, FR {3oz}

 

Herb Crusted Rack of Lamb, Watermelon Radish, Brussel Sprouts, Charred Leek Puree, Pomegranate Jus

Tempranillo, Bodegas Ondalan, Rioja, SP {3oz)

 

Ricotta Zeppolle Italian Doughnut, Cinnamon, Hazelnut Creme Anglais, Berries

Verduzzo Friulano, Pitars, Veneto, IT {2oz}

 

 

Executive Chef: Eric Bucher

Chef De Cuisine: Andrew Harasti

 

Available Sunday – Thursday

 

5 Courses $70pp

 5 Courses with Wine Pairing $120pp