New Years Eve ""Prix Fixe"" Menu & A la Carte Entrees:

New Years Eve 2010
at The Brentwood

St. Sylvestre Menu

Appetizer
Award Winning Leek & Potato Truffle Soup

Seafood Course
Pan Seared Diver Scallop, Maine Lobster Risotto
& Sweet Peas à l’Anglaise
(Domaine de Tariquet, Sauvignon Blanc, Languedoc, 2006)

Meat Course
Grilled Angus Beef Tournedos, Crispy Rosemary
Scented Polenta Cake, Sautéed Pleurotes
& Sauce Bordelaise
(Château Greysac Médoc, Bordeaux 2005)

Artisan Cheese Plate
Roquefort, Toasted Baguette, Chef’s Fig Chutney
& Honey Candied Pecans
(Sandeman Ruby & Tawny Port)

Dessert
Belgium Chocolate Fondant & Raspberry Sauce
(Louis Perdrier, Excellence Brut, France)
 

Five Course “Prix Fixe” Menu $59       Chef’s Wine Selection $33
 

On New Years Eve, Bar will remain open afterwards

with Georges Devens at the piano
 

A la Carte Menu

Appetizers
 

Low Country She Crab Soup  7
 

Warm Oysters au Champagne  12
Oysters on the Half Shell Drizzled with a Delicious Champagne Beurre Blanc

Pan Seared Foie Gras  19
Toasted Brioche, Crispy Frisée, Armagnac Plum & Aged Balsamic Vinegar Reduction

Smoked Salmon en Duo  11
Scottish Smoked Salmon, Smoked Salmon Mousse, Capers & Toasts
 

Black Truffle & Ricotta Cheese Sachettis  9
Fresh Lump Crab Creamy Sauce
 

Escargot du Chef  8
Roasted Garlic, Fine Herbs, Pernod Butter
 

Entrees

Served with Brentwood Salad

Pan Seared Chilean Sea Bass  34
Maine Lobster Risotto & Grilled Asparagus,
 

Grilled Angus Beef Filet  33

Horseradish Mashed Potato, Béarnaise Sauce & Sautéed Vegetables
Add Sautéed Shrimp 7   Add 6 oz Lobster Tail  19
 

Lobster Tail "Royal"  39

Ten ounce warm water lobster tail, Jasmine Rice, Sautéed Vegetables.

Oven Roasted Rack of Lamb  37
Sautéed Baby Spinach, Roasted Grapes, Crispy Rosemary Polenta & Bordelaise sauce.
 

Salmon en Croute  28
Sautéed Baby Spinach, Haddock Mousse & Hollandaise Dill Sauce

Slow Roasted Angus Beef Prime Rib

Ten ounce  27    or    Fourteen ounce  33

Horseradish Mashed Potato & Sautéed Vegetables
Add Sautéed Shrimp  7     Add 6 oz Lobster Tail  19
 

Dessert

Bleu Cheese & Port Wine  12
Roquefort, Toasted Baguette, Chef’s Fig Chutney, Honey Candied Pecans, Ruby & Tawny Port Tasting
 

Belgium Chocolate Fondant  7
White Chocolate & Raspberry Sauce
 

Blueberry Délice  7
Bread Pudding, Blueberry Sauce & Crème Chantilly

Key Lime Pie  6
Graham Cracker Crust, Kiwi Sauce & Crème Chantilly

Crème Brulée à l'Orange
Plain  7  or  Flambéed au Grand Marnier  10
 

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The Brentwood Restaurant
Little River, South Carolina
843 249-2601