azur new year's eve menu 2009
DESCRIPTION
AZUR restaurant & patio New Year's Eve/5th Anniversary Celebration Menu for 2009. Not all tastes are the same so you have choices.TRANSCRIPT
new year’s eve dinner
fifth year anniversarycelebration
thursday, december 31, 2009
5:00 pm, 7:00 pm and 9:00 pm
$55 per person - 5:00 pm only
$65 per person - 7:00 pm & 9:00 pm
reservations are limited,
please make yours early.
awarded best of lex 2009 in fine dining
AZUR invites you to join us in celebrating
our fifth year anniversary.
in the restaurant industry, a major milestone
is five years in business. we are happy
to share this celebration of both
AZUR'S fifth anniversary
and new year's eve with you.
our chefs have prepared an awesome menu
for this occasion. live music will be playing
in the background all evening with
3 am ringing in 2010.
thank you for your continued support.
we truly appreciate your friendships that
have developed over the years.
soups
lobster bisque with chantilly cream
salads (choice of one)
classic caesar with hearts of romaine lettuce, caesar dressing, shredded romano and warm toasted croutons
maytag blue cheese iceberg wedge with applewood bacon, grape tomatoes and scallions
portabella carpaccio, marinated artichokes, mache and roasted shallot vinaigrette
appetizers (choice of one)
lobster crepes, served warm with mango relish and tropical guava
chestnut crusted brie, orange and pineapple compote, crispy flatbread
oxtail risotto, with shaved fresh black truffles, english peas, fennel salad and romano cheese
our chefs, jeremy ashby and miguel rivas, have chosen an outstanding offering of entrées for your indulgence. it’s an evening of two wonderful celebrations.
entrées (choice of one)
grilled filet mignon, smoked bacon praline, boursin mashed potatoes, marsala reduction sauce
sautéed chicken breast stuffed with roasted pears and a spice crusted slow baked leg and thigh, five spiced sweet potatoes, finished with sage scented sweet onion jus
potato crusted halibut over mediterranean style vegetable ratatouille with sherry crab butter sauce
fresh papardelle pasta, chianti wine and tomato puttanesca sauce, porcini mushrooms, spinach and ricotta cheese
desserts (choice of one)
blueberry and toffee bread pudding, served with vanilla bean ice cream
chocolate pate with raspberry coulis and shot of mexican hot chocolate