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After you've put away the presents and the Christmas tree, join us in ringing in the new year at Willow Point with an a la carte New Year's Eve meal! We'll be serving:
First Course - $8
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Oyster chowder with leek frizzles
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Tartar of yellow beets with caviar and crème fraiche |
Willow Point Shrimp Cocktail |
Second Course - $8
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House-smoked salmon with artichoke compote
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Arugula salad with hot house tomatoes, shaved red onion, feathered parmesan cheese and port wine vinaigrette |
Classic Caesar Salad |
Third Course - $28
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Bone-In Beef Short Rib
Ossobucco-cut short rib, horseradish potato puree, sautéed baby carrots and haricot verts
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Grilled Scottish Salmon
Loch Duart salmon with spaghetti squash, diced tomatoes, parsley and chopped pistachios in a fennel broth |
Tanglewood Farms Chicken Breast
Fresh herbed brined breast over an asparagus and morel mushroom cous cous salad,
house pancetta, kalamata olives, roasted pearl onions and lemon butter |
1881 Beef Tenderloin
Grilled 8 oz. filet with rosti potatoes, sautéed spinach, glazed baby carrots and demiglace |
Fourth Course - $8
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Mousse Trio Plate
Chocolate, Raspberry, and White Chocolate Mousse, with a bourbon soaked fruit bowl (dried cherries, cranberries, and banana chips tossed with some bourbon and powdered sugar)
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Cheesecake-Filled Crepes
with Strawberry Rum Sauce
Two warm crepes with cheesecake filling, topped with hot strawberry rum sauce and fresh whipped cream |
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Attention wine enthusiasts: mark your calendars, because you will not want to miss this event! Please join us for a platinum evening of food and wine indulgences as Executive Chef Chris Doggett teams up with Silver Oak Representative Jeffery Flood for an evening of memorable pairings. Reservations will be limited to only 50 lucky diners, so reserve your seats today!
6:30 pm Hors d’oeuvre and Champagne Social | 7 pm Dinner | $125++ per person
View the Menu |
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Recipe: Hot Chocolate Cake
Our Hot Chocolate Cake is one of the more popular desserts that we serve at the club. As the name implies, it is served hot, with a brownie-like exterior and an oozing, melted chocolate interior.
Ingredients
| 8 oz. |
butter |
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1/2 C |
flour |
| 10 oz. |
chocolate chips |
1/4 C + 1 T |
sugar |
| 2 |
eggs |
6 |
egg yolks |
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Directions
Preheat oven to 425. Place the butter and chocolate chips in a metal mixing bowl over a sauce pan of simmering water. Melt the chocolate and butter together, stirring frequently. Sift the flour and sugar together. In a large mixing bowl, stir together the whole eggs and egg yolks. Add the flour/sugar mixture and stir till well mixed. Butter the sides and bottoms of a large muffin pan well; coat with sugar. Pour in the hot chocolate mixture. Refrigerate for one hour, then bake for 15 minutes. After they come out of the oven, let them sit for about 10 minutes, then invert the pan on a counter to remove the cakes. Serves 5-6. |
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Tuesday Night is Prize Night
You could win a bottle of wine, Sunday Buffet for Two or the Grand Prize drawing for account credit ranging from $250-$500.
Prize Night Winners
November 25
Bottle of Wine – Lauren Burgess
Sunday Buffet for Two – Brock Hill
$500 Would-Be Winner – Scott Sealock not present
December 2
Bottle of Wine – Donald Hawkins
Sunday Buffet for Two – Faye Holliday
$500 Would-Be Winner – Dr. Donald Slappey, not present
December 16
Bottle of Wine – John Mooresmith
Sunday Buffet for Two – Kristy Steele
$500 Would-Be Winner – Joe Chambliss, not present |
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Thursday Night is Prime Rib Night
Our ever-popular Prime Rib Night features slow-roasted prime rib of beef Au Jus. Our beef is USDA certified Angus beef and comes in 8, 12, or 16 oz. portions. Each meal includes fresh vegetables, and choice of a potato side dish. |
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Happy Hour Every Friday Night
Come join us on Fridays to start the weekend off with half-priced bar drinks in the Stone Grille and Main Bar from 4–6 pm! |
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