Ring in the New Year with NJGFTG

2016 New Year’s Eve Dinner To Go By Chef Ken

Appetizer:

Artisan Mac and Cheese with Lobster Chardonnay and Buttered Leeks

Main:

Five Peppercorn and Coriander Seed Rubbed Beef Tenderloin, Cabernet, Vanilla Bean & Thyme Reduction~~Wasabi Mashed Yukon Gold~~ Piccioni Mushroom and Shanghai Bok Choy Melange

Dessert:

Dark Chocolate and Raspberry Tart with Candied Walnuts

Order by Thursday, December 29. Pick-up on Saturday, December 31 from 1:00 to 4:00 p.m. $50 Per Person including tax

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