Start off the night at Twenty Milk Street! Our Executive Chef Alan Cook and Sous chef Jim Fitzgerald have created a tantalizing menu being served on December 31st from 5pm to 10pm. Reservations for New Year’s Eve are required. Please call 1-800-727-3436 or 207-774-4200 for reservations.
New Year’s Eve Menu
Appetizers
Lobster Stew 11
Fresh Maine lobster meat in a rich sherry cream,
enhanced with our own lobster reduction
Roasted Figs and Grapes 11
With toasted pistachios and honey from our farm
Glidden Point Oysters wrapped with Leeks and Bacon 16
With maple and sriracha hot sauce
House Smoked Salmon on Blini 15
Topped with crème fraiche and American sturgeon caviar
Piedmontese Steak Tartar 12
Chopped sirloin, cornichon, shallots, black pepper, extra virgin olive oil,
egg yolk. Pecorino Romano and crostini
Seafood Cocktail 14
Jumbo shrimp, sea scallops and lobster tail served with cocktail sauce and lemon
Salads
Chicken Confit Salad
Field greens topped with chicken confit, shredded cheddar cheese,
sliced apple and drizzled with our own farm honey – 8
Regency Caesar Salad
Grilled romaine spears, French bread crostini and parmesan crisps
drizzled with our own Caesar dressing – 7
Entrees
Charbroiled Piedmontese Beef Tenderloin 45
Topped with lobster tail, long stem artichoke hearts and choron sauce
Pan Seared Bell and Evans Chicken Breast 29
Over saffron risotto, garnished with chicken confit and red, yellow and green oven roasted tomatoes
Butter Poached Scallops 32
Over saffron -vanilla parsnip puree with brandy blood orange reduction
Veal Chop Au Poivre 34
A pan seared 12oz center cut chop with brandy cream sauce
Cedar Planked Salmon 27
Stuffed with Jonah crab meat and dill Havarti
finished with tomato-dill cream sauce
Regency’s Twin Venison Wellington 35
Venison tenderloin topped with a chestnut puree, wrapped in puff pastry
served with apple cider demi-glace
Pan Seared Cod Loin 28
Over potato gnocchi, sautéed with bacon, leeks, thyme, white wine and fish fume
December 19, 2011
PortlandRegencyHotel&Spa
