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New Year's Eve 2000 Menu
Mountain Magic presents menu for:
Year "2000" New Year's Party at Chateau Perle du Lac
Menu presented throughout the evening
Butlered Hors d' Oeuvres
Presented at 7:30pm
 | Prosciutto Roulades
 | Ricotta and blue cheese rolled with thin slices of prosciutto |
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| California Baby Red Potatoes
| with tobiko caviar and créme fraiche |
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| Applewood Smoked Trout Mousse
| House smoked Idaho trout with fresh lemon and dill spread on toast point |
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| Fresh Sonoma Goat Cheese Crostini
| with fire roasted red and yellow sweet peppers |
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| Chicken Saté
| with Thai peanut dipping sauce |
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| Maryland Mini Blue Crab Cakes
| served with lemon aioli |
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A Taste from Osaka
Staged in Kitchen at 8:30pm
Sushi Station "Mountain Magic Award Winning Presentation"
Table adorned with authentic Japanese props - Staffed by
professionally trained sushi chef dressed in a kimono
Sushi Chef starting to roll...
| Nigiri Sushi
| Ebi (sweet shrimp) |
| Maguro (grade A Ahi tuna) |
| Unagi (fresh water eel) |
| Sake (cured salmon) |
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| Maki Sushi
| Wowie Wowie Rolls (Maguro, mango, avocado and macadamia nuts) |
| California Rolls (Lump crab, avocado and cucumber) |
| Caterpillar Rolls (fresh water eel and avocado) |
| New York Roll (sweet shrimp and cucumber) |
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The Vegetable Patch
Staged in Wine Cellar at 8:30pm
Farmers Market
Dressed with it's winter bounties on tiered wrought iron risers
The Italian Farmers Market
| Ensalata Caprese
| Vine ripened hot house tomatoes with Sonoma fresh mozzarella, chiffonade of basil and
real Modena balsamic |
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| Thai Ginger Noodle Salad
| Chinese noodles dressed with julienned vegetables and a sweet herbed citrus ginger
dressing |
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| Mediterranean Couscous Salad
| with roasted vegetables: caramelized garlic, red peppers, zucchini, eggplant and leeks |
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| Mountain Magic's Classic Caesar
| with a lemon twist |
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| Pesto Penne
| pine nut and basil pesto tossed with julienned smoked tomatoes and parmesan |
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Seashore Seafood Station
Left of Kitchen at 8:30pm
Fisherman's nets, crushed ice and shells provide the backdrop -
staffed by uniformed chef
James and Kara at the Seafood Statiion
| Tiger Prawn Cocktail Bowl
| peeled shrimp poached with fresh lemon, dry white wine and Italian parseley with plum
tomato cocktail sauce |
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| Fresh Pacific Oysters on the Half Shell
| Gremolata sauce, Mignonette sauce, lemons and tabasco |
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| Alaskan Halibut medalliions
| baked with tomatoes, capers and a feta crumb crust |
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Carving Station
Staged in Dining Room at 8:30pm
Heated mahogany cutting boards and polished chafin dishes set the
stage - Staffed by uniformed Chef
Carving Station
| Roasted New Potatoes
| steamed with green beans and almonds |
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| Prime Rib
| slow roasted Black Angus choice rib eye |
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| Thyme crusted free range Turkey |
| Miniature Buns
| with creamed horseradish and whole grain mustard |
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Dessert and Gourmet Coffee Station
Carving Station becomes Dessert Station at 9:45pm
Dishes presented on original river rock and iron art piece with
edible flowers and candied fruit garnish
| Pete's dark roasted coffee and decaffeinated
| in ornate coffee urns |
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| Caramel, Belgian Chocolate and Toasted Pecan Tart
| with mahogany buttercrunch topping, "Award wining Mountain Magic dessert" |
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| Assorted Gourmet Cookie Plate
| homemade Linzer cookies. chocolate dipped almond biscotti, raspberry pockets |
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| Mixed Winter Berries
| in orange cups with Citron Grand Marnier |
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| Creme Brulée
| with candied pecans |
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Dessert Station
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Last modified:
November 21, 2004
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![Sushi Chef - Click to Zoom](javascript:piczoom("sushi_chef_600.jpg"))
![The Italian Farmers Market - Click to Zoom](javascript:piczoom("vegetable_station_600.jpg"))
![Seafood Station - Click to Zoom](javascript:piczoom("james_kara_oysters_600.jpg"))
![Carving Station! click to zoom...](javascript:piczoom("carving_station_600.jpg"))
![Dessert Station - Click to Zoom](javascript:zoompic("dessert_station_600.jpg"))