$75 PER PERSON PLUS TAX & GRATUITY

New Years Eve Parfait Sparkler

Amaretto Crème Brûlée

Bucatini Pasta with Cajun Shrimp and Littleneck Clams

Served with Steamed New Potatoes, Parsnip Puree, and a Pesto Cream

Pan Seared Panko-Crusted Black Grouper

Served with Sweet Potato Puree, Braised Red Cabbage, Cabernet Demi and Orange-Cranberry Jam

Pan Seared Muscovy Duck Breast

Served with Roasted Russet Potatoes, Grilled Asparagus, topped with Shiitake Mushroom Red Wine Sauce

6oz Prime Beef Tenderloin and Lobster Tail

Chilled Gulf Oysters with Mignonette and House Cocktail Sauce

Butter Lettuce, Heirloom Tomatoes, Pickled Onions, Maytag

Crawfish Beignets with Remoulade Sauce

Beef Ragú/Pappardelle

Shrimp, Artichoke, & Fresh Crab Au Gratin

Sharing Plate

Fairview Whisky & Raisin Bread Pudding

Citrus Crème Brûlée

Key Lime Pie

Crumbled Oreo Cookies/Warm Fudge & Caramel Topping/With Vanilla Bean Ice-Cream

Decadent Chocolate Brownie

Tossed in Parmesan Reggiano Cheese Sauce or House Marinara Sauce/Fresh Tomato/Spinach/Roasted Eggplant

Cavatappi Pasta or Zoodles (Zucchini Noodles)

Fresh Peach Cobbler

Brioche Bun/Caramelized Onion/Smoked Gouda/Horseradish Aioli/Lettuce/Tomato/House Cut Fries

Simon's Burger

Ask Your Server for our Chef's Specialty Today

Chef Daily Creation

Grilled Hereford Beef/Lyonnaise Potato or House Cut Fries/French Cut Green Beans/Shiitake Demi

Filet Mignon

Jasmine Rice/Summer Succotash/Fresh Pineapple Salsa

Grilled Mahi Mahi

Roasted Potatoes/Grilled Romas & Fennel/House Steak Sauce

Marinated Flat Iron Steak

Preheat your grill or skillet to high heat. Rub the filet mignon with olive oil, and season with salt, black pepper, and fresh rosemary.

Prepare the Steak

Place the seasoned filets on the grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.

Cook the Steak

Remove the filets from heat and let them rest for 5 minutes before serving.

Rest the Steak

Trim the tough ends off the asparagus. Mince the garlic.

Prepare the Asparagus

In a large skillet, melt the butter over medium heat. Add the minced garlic and asparagus. Cook for about 5-7 minutes until tender.

Cook the Asparagus

Add salt, black pepper, and lemon juice to the skillet. Toss to combine and cook for an additional minute.

Season the Asparagus

In a mixing bowl, whisk together the chocolate mousse mix and heavy cream until well combined and fluffy.

Prepare the Mousse

Spoon the mousse into serving cups and refrigerate for at least 1 hour to set.

Chill the Mousse

Top the chilled mousse with fresh berries just before serving.

Serve with Berries

Olive Oil

Fresh Rosemary

Salt

Black Pepper

Asparagus

Garlic

Butter

Lemon Juice

Chocolate Mousse Mix

Heavy Cream

Fresh Berries

In a mixing bowl, combine 2 cups of Greek yogurt, 2 tablespoons of honey, and 1 teaspoon of vanilla extract. Stir well until the mixture is smooth and creamy.

Mix Yogurt Mixture

Wash and dry the mixed berries thoroughly. If necessary, slice the strawberries into smaller pieces to match the size of other berries. Set aside in a bowl.

Prepare Mixed Berries

Finely chop 1 tablespoon of fresh mint leaves and add them to the bowl of mixed berries. Gently toss to integrate the mint flavor.

Chop Mint

In serving glasses or bowls, start with a layer of the yogurt mixture at the bottom, followed by a layer of the mixed berries. Repeat the layers until the glasses are filled, finishing with berries on top.

Layer Ingredients

Carefully pour 1 cup of sparkling water or champagne over each parfait, allowing it to fizz and bubble. Top with 1/4 cup of pomegranate seeds for added flavor and crunch.

Add Sparkler Layer

If desired, sprinkle a teaspoon of edible glitter over the top of each parfait for a festive touch. Add 5 mint leaves as decoration on top of each parfait.

Add Final Touches

Serve the parfaits immediately to enjoy the fizz from the sparkling water or champagne. Enjoy your New Year's Eve Parfait Sparkler!

Serve Immediately

Greek yogurt

Honey

Vanilla extract

Mixed berries (strawberries, blueberries, raspberries)

Fresh mint leaves

Sparkling water or champagne

Pomegranate seeds

Edible glitter (optional)

Additional mint leaves for decoration

Preheat your oven to 325°F (160°C) and place a large baking dish in the oven.

Prepare the Oven

In a saucepan over medium heat, combine the heavy cream and half of the granulated sugar. Stir until the sugar has dissolved and the cream is just about to boil. Remove from heat.

Heat the Cream

In a separate bowl, whisk together the egg yolks, the remaining granulated sugar, vanilla extract, and amaretto liqueur until smooth.

Mix Egg Yolks

Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly to temper the yolks and prevent them from cooking.

Combine Mixtures

Strain the mixture through a fine mesh sieve into another bowl to remove any cooked egg bits.

Strain the Mixture

Pour the mixture evenly into ramekins and place them in the baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

Fill Ramekins

Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the center is slightly jiggly.

Bake

Remove the ramekins from the water bath and allow them to cool to room temperature. Refrigerate for at least 2 hours, or overnight.

Cool and Chill

Before serving, sprinkle a thin layer of brown sugar on top of each crème brûlée. Using a kitchen torch, caramelize the sugar until golden brown and crispy.

Caramelize the Top

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Remove from heat and add the dark chocolate chips. Stir until the chocolate is fully melted and the mixture is smooth.

Melt the Chocolate

Stir in the vanilla extract until combined.

Add Flavoring

Transfer the mixture to a bowl and cover with plastic wrap. Chill in the refrigerator for about 2 hours or until the mixture is firm.

Chill the Mixture

Using a melon baller or a spoon, scoop out portions of the chilled chocolate mixture and roll them into balls.

Form the Truffles

Roll the truffles in rainbow sprinkles until fully coated.

Coat with Sprinkles

For a finishing touch, roll some of the truffles in cocoa powder to give variety.

Dust with Cocoa Powder

Serve the truffles alongside the crème brûlée for a delightful dessert experience.

Serve and Enjoy

heavy cream

granulated sugar

large egg yolks

pure vanilla extract

amaretto liqueur

brown sugar

dark chocolate chips

vanilla extract

rainbow sprinkles

cocoa powder

In a large pot of boiling salted water, cook the bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the littleneck clams and cover the skillet. Cook until the clams open, about 5-7 minutes. Discard any clams that do not open.

Remove the clams from the skillet and set aside, keeping them warm. In the same skillet, add another tablespoon of olive oil and add the shrimp. Season with Cajun seasoning, salt, and black pepper. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque.

In the same skillet with the shrimp, add the minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream and stir well, scraping any bits from the bottom of the skillet. Bring to a simmer.

Add the chopped spinach and cook until wilted, about 2-3 minutes.

Stir in the grated Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

Add the cooked bucatini pasta and clams back into the skillet with the cream sauce. Toss to coat the pasta and clams evenly in the sauce.

Serve hot, garnished with additional Parmesan cheese and freshly cracked black pepper if desired.

Bucatini pasta

Littleneck clams

Large shrimp, peeled and deveined

Heavy cream

Fresh spinach, chopped

Parmesan cheese, grated

Garlic, minced

Olive oil

Cajun seasoning

Black pepper

Pat the black grouper fillets dry with paper towels. Season both sides with salt and black pepper.

Prepare the Fish

In one shallow dish, place the all-purpose flour. In a second dish, beat the eggs. In a third dish, place the panko breadcrumbs.

Set Up Breading Station

Dredge each fillet in flour, shaking off the excess. Dip in beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.

Bread the Fish

In a large skillet, heat olive oil over medium-high heat. Add the breaded grouper fillets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove and keep warm.

Cook the Fish

Place the new potatoes in a steamer basket over boiling water. Sprinkle with salt and steam for about 15-20 minutes until tender.

Steam the Potatoes

Once cooked, add butter and fresh parsley, tossing to coat evenly.

Finish with Butter and Parsley

Peel and chop the parsnips. Boil them in salted water for about 15 minutes until tender.

Cook the Parsnips

Drain the parsnips and transfer them to a blender. Add butter, heavy cream, salt, and black pepper. Blend until smooth and creamy.

Blend the Puree

In a small saucepan over low heat, combine the pesto sauce and heavy cream. Stir until heated through and well combined.

Combine Pesto and Cream

black grouper fillets

panko breadcrumbs

all-purpose flour

eggs

salt

black pepper

olive oil

new potatoes

butter

fresh parsley

parsnips

pesto sauce

Score the skin of the Muscovy duck breasts in a crisscross pattern, being careful not to cut into the meat. Pat the skin dry with a paper towel, then season both sides with salt and black pepper.

Prepare the Duck

In a skillet, heat olive oil over medium-high heat. Place the duck breasts skin-side down in the skillet. Sear for about 6-8 minutes until the skin is crispy and golden brown. Flip the duck breasts and cook for an additional 4-5 minutes until the desired doneness is reached (medium rare is about 135°F). Remove from the skillet and let rest.

Sear the Duck

Peel and chop the sweet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain well.

Cook the Sweet Potatoes

In a blender or food processor, combine the cooked sweet potatoes, butter, heavy cream, salt, and cinnamon. Blend until smooth and creamy. Adjust seasoning if necessary.

Make the Puree

In a large pot, heat olive oil over medium heat. Add the thinly sliced onion and sauté until translucent.

Sauté the Onion

Add the shredded red cabbage to the pot along with apple cider vinegar, sugar, and salt. Stir well, cover, and let simmer for about 30-35 minutes, stirring occasionally, until the cabbage is tender.

Cook the Cabbage

In a saucepan, combine the Cabernet Sauvignon wine and beef stock. Bring to a boil, then reduce heat and simmer until reduced by half, about 15-20 minutes.

Reduce the Sauce

Whisk in butter and season with salt and black pepper to taste. Keep warm until ready to serve.

Finish the Sauce

In a saucepan, combine fresh cranberries, orange juice, sugar, and orange zest. Bring to a boil and then reduce to a simmer. Cook until the cranberries burst and the mixture thickens, about 15-20 minutes.

Cook the Jam

Remove from heat and let cool before serving. Store in an airtight container in the refrigerator.

1908 Provisions

$75 Per Person Plus Tax & Gratuity

New Years Eve Parfait Sparkler

Amaretto Crème Brûlée

Bucatini Pasta With Cajun Shrimp And Littleneck Clams

Pan Seared Panko-crusted Black Grouper