First Course
- Apple Butter And Camembert Turnovers
  
  topped with pea shoots, drizzled with apple cider reduction.
- Beef Tartare
  
  with chive crisps.
- Tuna Tartare
  
  with sesame crisps.
- Pan Seared Foie Gras
  
  on toasted baguette with cashew butter and blueberry compote.
- Lobster Cake
  
  with warm black beans and bacon, topped with sauteed swiss chard and sweet corn aioli.
- Baked Feta
  
  with thinly sliced roma tomatoes and pepperoncinis, drizzled with olive oil.

Second Course
- Young Organic Greens
  
  with fried capers, golden raisins, carrots and red onions tossed with herbed white wine vinaigrette.
- Nicoise - Style Salad With Tuna Confit
  
  over mixed greens with green beans, new potatoes, olives, hard boiled egg, and grape tomatoes, with herbed vinaigrette.
- Fresh Arugula
  
  with goat cheese, red wine poached pears, toasted walnuts and port wine vinaigrette.
- Grilled Romaine
  
  with stilton crumbles and seasoned portobello strips, drizzled with garlic vinaigrette and apple cider reduction.

Third Course
- Herb Crusted Haddock
  
  over shrimp and potato hash with lemon-caper vinaigrette.
- Grilled Beef Tenderloin
  
  with caramelized fennel and herb oven-roasted fingerling potatoes, drizzled with chive oil and red wine jus.
- Indian-Spiced Fricassee Of Chicken
  
  over buttered basmati rice, topped with fried onions and roasted peanuts.
- Pan Seared Rack Of Lamb
  
  over celery root puree with mint pistou, drizzled with red wine jus.
- Grilled Pork Chops
  
  brushed with tomato butter, over hulled corn stew with braised collard greens and buttermilk biscuits.
- Pan Seared Salmon
  
  with wafu sweet potato salad and daikon radish slaw, drizzled with sweet soy.
- Grilled Ribeye
  
  over cauliflower and red potato smash, with saffron and golden raisins, topped with tomato-caper relish, drizzled with 12yr balsamic and red wine jus.
- Cuban-Style Seafood Rice
  
  shrimp, scallops, mussels and calamari over rice with fresh corn, green and red bell peppers, topped with cilantro and fresh chiles.
- Spinach And Wild Mushroom Wellington
  
  over parsnip puree with herbed goat cheese cream, drizzled with chive oil and 12yr balsamic.
- Oven Roasted Duck Breast
  
  with mascarpone and duck confit crepes, drizzled with pomegranate gastrique and red wine jus.

Fourth Course
- Creme Brulee
  
  chef's choice daily.
- Dark Chocolate Flourless Chipotle Pepper Cake
  
  a slightly spicy version of a traditional flourless chocolate cake, drizzled with creme anglaise and fresh raspberry sauce.
- Triple-Fruit Trifle
  
  blueberries, raspberries and strawberries blended with pastry cream and orange-liqueur soaked sponge cake.
- Kapfen Viennese Apple Fritters
  
  served warm with apple cider calvados sorbet.
- Pumpkin Pie Cheese Cake
  
  with pepparkakor crust and pepparkakor crisp, drizzled with cranberry sauce.
- Ice Creams And Sorbets
  
  made in house. flavors change daily.

Menu for New Moon Restaurant provided by Allmenus.com

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