New Years Eve Dinner "The Last Supper" of 2018

CHEF FOUR COURSE DINNER + BOHEMIAN RHAPSODY NEW YEAR'S EVE PARTY ADMISSION

Our Third annual "Last Supper" of the year! A very rare occasion with a communal dinner in our coffeehouse in front of the fireplace.  This event also includes a ticket to our Bohemian Rhapsody themed New Years Eve Party which begins after dinner.

Live jazz music accompanies your four course prix fixe "Last Supper" Bohemian Rhapsody themed dinner.

Wait - The night isn't over yet!  In fact, it's only just beginning at The Abbey.

On the night of December 31, 2018 – we will rock you – we’re having the party we were meant to throw.  Be a part of our “Bohemian Rhapsody” New Year’s Eve.  As another year bites the dust, escape from reality, dress the part and be one of our champions. Abbey bar staff has the best cocktails and craft beers on draft. We have DJ Jon Plurple Reign Gordon  working his magic for dancing in our ballroom with maybe just a few Queen songs throughout the night along with several of special burlesque shows to make the night epic. Make new friends in our photo booth and then an enormous balloon drop and champagne toast at midnight is also part of the package.

Your diner ticket reservation also gets you the following:

- Complimentary Photo Booth

- Dancing with DJ Plurple Reign Gordon

- Balloon Drop & Champagne Toast at Midnight

- Live Burlesque Shows

THE LAST SUPPER OF 2018 - DINNER MENU
   

7:30 PM

PASSED HORS D’OEUVRE

Mushroom Mille Feuille -Layers of a rich mushroom pate, gruyére cheese and a crisp buttery phyllo dough.

FIRST COURSE

Appetizer

Ratatouille Strudel - Flaky dough filled with sautéed eggplant, zucchini, squash, tomatoes, onions and garlic, served with a parmesan béchamel sauce.

SECOND COURSE

Soup or Salad

(Choose One)

Spinach and Goat Cheese Salad - Baby spinach tossed in a shallot vinaigrette topped with goat cheese, red onion, toasted almonds, and fresh pomegranate seeds.

French Onion Soup - Caramelized onions in a rich beef broth finished with apple infused bourbon topped with a garlic crostini and melted gruyere cheese.

THIRD COURSE

Entrée

(Choose One)

Lamb Shank Cassoulet - Jamison Farms lamb shank braised for twelve hours served on a bed of slow cooked herbaceous white runner beans and charred escarole.

Lobster and Crab Paella - Spanish rice cooked with saffron infused lobster stock with garlic, onions, peas and tomatoes, topped with butter poached lobster claw meat and jumbo lump crab.

Beet and Sweet Potato Gnocchi - House made red beet and sweet potato gnocchi seared in brown butter and served with sautéed baby kale, caramelized onions, and smoked walnuts, tossed in a goat cheese bechamel, finished with white balsamic reduction and shaved parmesan.

FOURTH COURSE

Dessert

“Carrot Cake” - The chefs have created a different take on carrot cake and they want it to be a surprising memorable dish of not only this meal, but of your whole year.