Here’s what we’re cooking up for New Year’s Eve…

What are you doing New Year’s Eve? If you haven’t made plans yet, but you know you want to hit the town for a nice dinner to ring in 2012, you’re most welcome to join us. On December 31, we’ll have  three dinner sittings–at 5, 7 and 9 p.m.–and our menu, along with several of our most popular recent offerings, will include a few special items for New Year’s Eve only. Here’s our entree list for the evening:

  • 4 oz. New York Strip Steak, Balsamic Reduction, Blue Cheese Mash, Onion Rings, Asparagus
  • 12 oz. Veal Chop, Gnocchi with Wild Mushrooms and Butternut Squash, Roasted Garlic and Veal Demi-Glace
  • Rack of Lamb ( three double-cut chops), Couscous with Pine Nuts, Cranberries, Raisins and Roasted Garlic
  • Moroccan-Style Slow-Roasted Lamb Shank, Pan Sauce with Apricots, Almonds, and Roasted Root Vegetables with Saffron Israeli Couscous
  • Long-Bone Double-Cut Pork Chop Wrapped with Bacon and Stuffed with Proscuitto, Applewood-Smoked Provolone and Granny Smith Apples, Finished with Apple Schnapps Sauce, Sweet Mash and Saute of Root Vegetables
  • Boeuf Bourguignon: Boneless Black Angus Short Ribs Slow-Braised in a Rich Burgundy Wine Sauce with Onions, Carrots and Mashers
  • Duck 3-Way: Roasted ½ Duck, Smoked Duck Egg Roll and Duck Confit Fried Rice
  • Chicken Marsala with Wild Mushroom Ravioli
  • Chicken Bouchee: Puff Pastry Filled with Breast of Chicken in a Creamy Sherry Sauce with Asparagus, Leeks, Pearl Onions, Mushrooms and Carrots
  • 2-4 oz. Lobster Tails and Pappardelle Pasta with a Salmon Caviar-Black Truffle Cream Sauce
  • Lobster Ravioli with Day Boat Scallops and Shrimp in a Creamy Lobster Sauce
  • Pan-Seared Day Boat Scallops, Risotto with Butternut Squash and Wild Mushrooms
  • Chilean Sea Bass, Hollandaise Sauce, Corn Pudding and House Tempura Vegetables
  • Alaskan Sockeye Salmon, Saute of Organic Green Vegetables and Roasted Baby Potatoes
  • Sesame-Crusted Seared Wild-Caught Ahi Tuna with Wasabi Aioli and Ginger-Mandarin Drizzle, Cold Sesame-Peanut Noodles and House Tempura Vegetables
  • Florida Hog Snapper – side to be determined
  • Vegetarian Ravioli

What better way to start a new year than with a truly first-class dining experience? Call 216.481.9635 and make your plans to welcome 2012 at the Bistro!

HOLIDAY HOURS: We’ll be open from 5 to 9 p.m. tomorrow night, Christmas Eve. As usual on Sundays, we’ll be closed this Sunday, Christmas Day. We’ll be back for lunch Monday at noon. Happy Holidays!

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