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New Years Eve in the White Mountains
New Years Eve is very special at the White Mountain Hotel

This years Extraordinary Menu prepared by Executive Chef Brad Southwick
Appetizers

Imported Cheese Plate and Grand Marnier Duck Liver Pate
Great Hill Blue Cheese, Vermont Cabot Cheddar,
Homemade Mustard & Cornichon

Smoked Seafood Plate
Smoked shrimp, scallops, and mussels served with
horseradish crème fraise

Soups

Roasted Root Vegetable
A White Mountain Hotel Tradition

Brandied Lobster Bisque

Entrees

Lobster Rockefeller
1 ¼ pound lobster, the meat is sautéed in a pernoid mornay sauce and baked with Gruyere cheese, served with Yukon Gold and roasted shallot mashed potato, a tower of golden beets, haricot vert and baby carrots

Stuffed Beef Tenderloin
With a morel mushroom duxelle and fresh thyme demi glace, served with
a twice baked potato, a tower of golden beets, haricot vert and baby carrots

Cast Iron Ostrich
Served with a plumb and veal stock reduction, and rosemary roasted potatoes, a tower of golden beets, haricot vert and baby carrots

Grilled Veal Chop
Served with a grilled portabella and Vidalia onions, served with a bell pepper polenta, a tower of golden beets, haricot vert and baby carrots

Salad
Boston bibb lettuce, crispy fried shallots, grilled pears, candied pecans and topped with a champagne vinaigrette

Dessert
Decadent white chocolate and Bailey’s mousse served in whimsical chocolate cups