New Year's Eve is a few weeks away but reservations and tickets are going fast at local places.  The Elkridge Furnace Inn is offering two options.  Check back later for more New Year's Eve specials at other restaurants.

New Year’s Eve 2009 Prix Fixe
3 Course $70.00; 4 Course $75.00; 5 Course $80.00
4 Course with Chef’s Wine Selection $100.00 (3 oz wine pour)
Prices do not include tax & gratuity

SOUPS
Pumpkin Soup
Topped with bourbon croutons and nutmeg cream
Wild Mushroom Consumee
Finished with a black truffle oil crouton
Cream of Baltimore Soup
Topped with jumbo lump crab meat

APPETIZERS
Piquillo Peppers
Stuffed with goats cheese, sultanas and pine nuts, served with micro greens tossed in Spanish olive oil and a sherry vinegar reduction
Escargot Bleu de Bresse
Served with garlic, shallots, cream and melted blue cheese
Foie Gras
Served with a spiced apple bread pudding and a calvados and currant sauce
Marinated Seared Scallops and Shrimp
Served with saffron onion s, micros, and cilantro oil
Venison Sausage & Roasted Chestnuts
With fresh pumpkin bread, sweet and sour pear preserves and spiced pumpkinseed oil

SALADS
Wild Boar Bacon Salad
Crisp wild boar bacon served over baby greens with balsamic marinated cipollini onions, marinated artichokes, and roasted tomatoes
Tuscan Salad
Mesclun greens with ricotta salata, marinated olives and tomatoes on a sourdough crouton with a warm shallot vinaigrette
Spinach & Oyster Salad
Baby spinach topped with pan fried oysters, marinated baby tomatoes, and mignonette dressing
Bundled Caesar Salad
With croutons, parmesan cheese, Beefsteak tomatoes, delicate white anchovies and quail eggs

ENTRÉES
Portabella Mushroom & Roasted Vegetable Napoleon
Layered portabella, roasted eggplant, roasted peppers, white bean and walnut hummus and wilted spinach, served with a basil and tomato coulis
Seared Duck Moullard Breast & Confit Leg & Thigh
With Brussel sprouts, a shallot and pancetta faro pilaf, and a Marsala wine sauce
Braised Pork Shank
Over creamy, cheesy polenta with baby carrots, cipollinis, and a bourbon molasses sauce
Venison Cutlettes
With a dijonaise sauce, wilted Swiss chard, and a root vegetable and potato ragout
Sautéed Shrimp and Scallops
Over tarragon risotto with a Marseilles sauce and braised fennel bulb
Roasted Halibut Filet
Served with a lemon beurre blanc, baby carrots and a tarragon risotto
Prime NY Strip
Cooked to order, topped with Affine blue cheese and served with a galette of potatoes dauphinoise, wild mushrooms and a demi glace sauce
Veal Scaloppini Grenobloise
Served with a Grenobloise sauce made of lemon, butter, capers and brown sauce, creamy polenta and wilted spinach
Lamb Tenderloin
Served over a ragout of baby potatoes, artichokes, roasted peppers, olives and feta cheese with a rosemary bordelaise sauce

DESSERTS
Any Selection of a House Made Dessert or Assorted Cheese Plate

“Top of the Inn” New Year’s Eve 2009
$150 per person including tax and service
$225 per person to have meal paired with wine
* You must call 410.379.9336 to reserve the Top of the Inn*

Chef’s Amuse
Sauterne Glazed Foie Gras-Served with brioche and white grapes
Appetizer
Citron Vodka Cured Scallop Carpaccio-Paper thin cured with pickled red onion, chives, herb oil and an orange peel vinegar gastrique
Poisson
Mustard and Crab Crusted Halibut Filet- Served with quinoa and a lemon thyme beurre blanc
Salad
Duck Proscuitto Salad- With winter greens, shallots, shaved fennel and cranberries with a champagne vinaigrette
Revele
Beef Filet- Cooked to order and served with a demi glace, roasted garlic pommes duchess, haricot verts and truffle paté on a crouton
or
Petit Beef Filet and a Petit Lobster Tail- With a demi glace, tarragon lobster whipped potatoes
and haricot verts
Dessert
Crêpes Suzette with Crème Patisiere- Prepared tableside by Executive Chef, Daniel Wecker