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X-WR-CALDESC:Events for The Burke Manor Inn & Pavilion 
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DTSTART;TZID=America/New_York:20211231T170000
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SUMMARY:New Years Eve Dinner
DESCRIPTION:Ring in the new year with our special New Years Eve dinner\, prepared by Owner/Chef Lil Lacassagne. Reservations required. \n********** \nSmoked Salmon Mousse Gougère  \n********** \nMushroom Velouté \nFlavorful fresh mushroom\, Madeira wine and roasted garlic cream soup \nOr \nLobster Bisque \nAmazing creamy velouté of fresh lobster\, finished with a dash of dry sherry \n********** \nGoat Cheese Salad \nGoat cheese medallion\, lightly gratiné to golden brown on a brioche \ncrostini\, set atop a mixed green salad\, pear suprêmes\, \ncandied pecan\, grapes tossed in a light sweet and sour dressing \n********** \nSorbet Granité  \n********** \nChicken “Nouvelle Année” \nBacon and Swiss cheese stuffed chicken roulade \n topped with our Pesto & Parmesan cream sauce \n served on an asparagus and lemon Risotto \nOr \nUltimate Braised Short Rib \nLocal grass fed beef short ribs\, braised to extreme tenderness\,  \nserved on a chorizo mac and cheese \nOr \nCreamy Seafood Étouffée \nDiced Salmon\, scallops and rock shrimps  \nin a tomato and seafood cream sauce over asparagus risotto \n in a puff pastry covered crock \nOr \nGnocchi & Cream of Broccoli \nHomemade mini Gnocchi tossed in a homemade broccoli and cheesy Béchamel cream sauce \nOr \nFilet en Croûte \nPetit filet topped with our mushroom and shallot duxelle\, wrapped in a puff pastry sheet and baked until golden brown. Served on a bed of wilted spinach and finished with our Bordelaise sauce. $10 supplement \n********** \n A glass of Louis Perdrier\, Brut Sparkling to enjoy with your Dessert! \nLouis XIV Dessert Duo \nAlmond Crème Brulée\, Petit Chocolate Éclair \nwith our \nMiniature Petit Fours \n  \n$99 plus tax and gratuity
URL:https://burkemanor.com/event/new-years-eve-dinner/
LOCATION:NC
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