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New Years Eve Menu

Four Course Dinner

 

Appetizers

Crispy Zucchini Cakes – Served with marinated cucumber & mint yogurt.

Bruschetta – Toasted slices of bread topped with Roma tomato cubes marinated with olive oil, garlic and basil.

 

Dinner Salads and Soup

Venti Garden – Organic mix greens, red onion, cherry tomatoes and homemade croutons with champagne vinaigrette dressing.

Beets Salad – Served with arugula, toasted pecans and parmesan cheese with our homemade champagne vinaigrette dressing.

SOUP OF THE DAY - Creamy Roasted Butternut Squash Garnished with Pumpkin Seeds.

 

CHEF’S SPECIALS
Signature Entrees

Grilled Rabbit - Served with carrots, fennel in chef’s special sauce.

Seabass Puttanesca- Pan seared seabass served with polenta, asparagus and Kalamata olives in a puttanesca sauce.

Cioppino-Fresh salmon, snapper, clams, mussels, crab legs, and prawns served in a spicy venti tomato sauce.

Pan Roasted Duck Breast and Winter Squash Risotto - Chanterelle mushrooms, pumpkin seed in a red wine reduction sauce.

Grilled Lamb Chops – Served in a lemon vinaigrette sauce with Swiss chard, and roasted potatoes.

Grilled Salmon – Served with sautéed spinach, wild rice and vegetables.

Mushroom Ravioli – With Roma tomatoes and fresh spinach, in a light Marsala cream sauce.

 

Dessert

Tiramisu

Vanilla or Chocolate Gelato

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