New Year’s Eve Dinner at Lili’s means a special menu for our guests, and live music by The Johnny Case Trio!
Large plates include soup or salad, small plate to share and dessert to share.
New England Style Clam Chowder
House Wedge, Greek Wedge or Spinach Salad
Small Plates to Share
Seasoned waffle fries topped with gorgonzola cheese crumbles, green onions and cracked black pepper.
Texas Armadillo Egg
Whole avocado stuffed with spinach, mushrooms, onions and cream cheese. Crispy panko coating and flash fried. Served with black bean hash and tostada chips.
Apricot Jalapeño Brie
Warm creamy brie topped with apricot coconut glaze, pecans and smoky jalapeño relish. Served with grilled focaccia bread.
Thai-Spiced Pork Dumplings
(8) Crispy dumplings served with red cabbage hash.
Shrimp and Crab Fried Green Tomatoes
Cajun seasoned green tomato slices, breaded and served crispy. Topped with shrimp and crab remoulade.
Smoky Stuffed Chicken 40.
House smoked chicken breast stuffed with tamale and cornbread dressing. Topped with mushroom jus and served with smoked gouda creamed corn.
Tomato-Basil Haddock Filet 42.
Light and flaky haddock fillet grilled and topped in a mildly spicy tomato-basil cream sauce. Served over a soft rosemary-parmesan polenta.
Seafood Ragout 44.
Cioppino-style crab, shrimp, calamari and scallops sautéed in a saffron, cumin seed and fresh basil tomato base atop pappardelle pasta, topped with shaved parmesan.
Coffee Crusted Salmon 43.
Grilled herb and coffee crusted filet, topped with a Kahlua-vanilla bean reduction. Served with Lili’s rice and asparagus.
Double Lobster Ravioli 44.
Lobster-filled ravioli tossed with crab and truffle cream sauce, served over wilted spinach and topped with tempura lobster bites.
Grill Rack of Lamb 45.
Topped with cherry compote and served with grilled sweet potato cakes.
Pan Seared & Roasted Duck Breast 45.
Topped with peach-pecan compote and served with grilled sweet potato cakes.
Herb Crusted Ribeye au Poivre 54.
Cracked pepper, chili and cumin crusted ribeye cooked to your specs. Topped with brandy-peppercorn sauce and served with roasted fingerling potatoes and spinach.
Beef Tenderloin Filet 54.
Center cut filet topped with house smoked smoked mushroom ragoût, served with roasted fingerling potatoes and wilted spinach.
Venison Tenderloin Medallions 55.
Seasoned venison topped with berry demi-glace. Served with grilled sweet potato cakes.