New Years Eve Dinner
New Years Eve 2008
Michayw é Inn the Woods
Four Course Gourmet Dinner
First course choose one
Portabella Bruschetta ~ Balsamic roasted portabellas layered with fontinella & asiago cheese on a garlic baguette topped with a roma tomato and pesto mix.
Classic Shrimp Cocktail ~ Five large shrimp marinated in a flavorful stock. Served with house made cocktail sauce and a lemon.
Spinach Artichoke Dip ~ Artichoke hearts, parmesan cheese, mozzarella cheese, scallions, garlic and spinach. Served with pita crisps.
Second course choose one
Michaywe House Salad ~ Mixed greens with red onion, cucumber, tomato, carrots, topped with garlic herb crotons. Served with your choice of dressing.
Caesar Salad ~ Crisp romain tossed with caesar dressing, parmesan cheese, red onion, plum tomato and garlic herb croutons.
Harvest Salad ~ Mixed greens, fresh cranberries, candied walnuts, roasted apples and red onion. Served with a Michigan maple dressing .
Third course choose one
Seared Sea Scallops ~ Pan seared jumbo sea scallops topped with a citrus beure blanc. Served with portabella risotto and grilled asparagus spears.
Stout Pecan Salmon ~ Pecan encrusted salmon filet topped with a Guinness stout maple glaze reduction. Served with broccoli spears and harvest rice.
Prime Rib ~ 16 oz. Slow roasted prime rib rubbed with herbs and seasonings. Served with fingerling potatoes, grilled asparagus spears, au jus and horseradish sauce.
Chicken Broccoli Divan ~ Lemon peppered chicken breast served over broccoli spears. Topped with apple wood bacon, almonds and a cheddar cheese cream sauce. Served with rice pilaf.
Fourth course choose one
Carmel Apple Pecan Crisp ~ Apples, cinnamon, caramel, pecans mixed together with an oatmeal pecan crust. Topped with a scoop of rich vanilla ice cream.
Ricotta Cheese Cake ~ Creamy, fluffy and feather-light, this has just a whisper more texture than other cheesecakes. Topped with a peach vanilla sauce.
Triple Layer Chocolate Torte ~ Dark dense cake exploding with deep bittersweet chocolate, topped with chocolate mouse and chocolate ganache.
$35 plus tax & 18% gratuity
5-9pm Reservations Suggested 989-939-8800
