From December 31, 2018 4:00 pm until December 31, 2018 9:00 pm
At Salted Rim, The
Posted by Lisa Newnom
thesaltedrim@aol.com
302-537-7373
http://www.saltedrimde.com
Categories: Current Events
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Enjoy New Year's Eve dinner in our Victorian Train Car!
We will be serving a special Gourmet menu to ring in the New Year 4-9PM.
This menu will be served in the Pub as well!
Reservations are suggested so why wait, make your reservations now at 302.537.7373
or go to our website http://www.saltedrimde.com/new-years-eve
Stop by the Pub after dinner and enjoy our New Year's Eve Celebration with DJ "Denny"
Champagne and party favors at midnight. Dance until 1am!
New Year’s Eve Menu
4 - 9 pm
STARTERS
Oysters Imperial - 6 freshly shucked oysters baked and topped with lump crab and imperial sauce
Jumbo Shrimp Cocktail - 6 large shrimp, oven roasted, chilled, cocktail sauce
Tuna Nachos - Cajun seasoned, pan seared Ahi tuna on a bed of crispy wontons, wasabi cream sauce, seaweed salad, wasabi creama, soy reduction, spicy Asian aioli
Prosciutto Wrapped Shrimp - Large shrimp wrapped in prosciutto, baked, served with garlic vinaigrette dipping sauce
Tempura Battered Lobster Tail - A split 6 oz. lobster tail in light tempura batter, spicy remoulade
Garlic Butter Mussels - One-pound PEI mussels in our delicious garlic butter and white wine sauce, served with garlic bread
SOUPS
Lobster Bisque - a smooth, creamy, French style soup made with lobster stock, cream and seasonings, topped with sherry
Butternut Squash - taste the holidays in one spoon butternut squash, rosemary, thyme and sage
SALADS
Baby Iceberg Wedge - Iceburg, bleu cheese dressing, bacon, dried cranberries, gorgonzola crumbles, balsamic glaze
Harvest Salad - Baby leaf lettuces, oven roasted butternut squash, beets, dried cranberries, gorgonzola crumbles, maple vinaigrette
Caesar Salad - Crisp Romaine, parmesan, house made croutons and Caesar dressing
Garden Salad - Baby lettuce blend, tomato, onion, bell pepper, cucumbers
MAINS
Filet Mignon - Marinated hand-cut filet mignon, grilled to your liking topped with mushrooms red wine demi-glaze or gorgonzola encrusted 6 oz 8 oz
Surf and Turf - 6 oz marinated filet cooked to your liking paired with a 6 oz lobster tail
o Filet topped with your choice of red wine and mushroom demi-glaze or bleu cheese crumbles
Stuffed Surf and Turf - 6 oz lobster tail and 6 oz marinated filet both topped with succulent crab imperial
Chicken Marsala - Lightly breaded thin cut chicken breast fried to a golden brown, topped with a creamy Marsala wine and mushroom sauce served with mashed potatoes and veggie
Cajun Shrimp and Andouille Pasta - Sautéed shrimp, andouille sausage, bell peppers, black beans, and tomatoes all tossed in a creamy cheese sauce with pasta
Stuffed Grouper - Delicate grouper filet stuffed with crab imperial, baked and topped with Imperial sauce
Short Ribs Over Split Pea Risotto - Slow roasted short ribs over creamy, cheesy risotto with split peas
Twin Stuffed Lobster Tail - Two 6 oz lobster tails stuffed with succulent crab imperial
Twin Crab Cakes - Two, large, delicious 5 oz crab cakes made with jumbo lump crab meat made from an old Baltimore family recipe
Baked Crab Imperial - Succulent jumbo crab lumps baked to perfection in savory imperial sauce
Neptune - 8 oz marinated filet topped with crab imperial and 2 sautéed garlic shrimp