Join Chef Volundar S. Volundarson at the Ferry House.

The menu features an AMUSE–BOUCHE of Roasted Butternut Squash & Apple Bisque with Bahamian Stone Crab Salad; APPETIZERS include your choice of Bahamian Spiny LobsterTerrine with Green Crispy Salad, Vodka Creme Fraiche and Daikon or Grilled Portabello Mushroom–Baby Artichoke with Pickled Onions, Roasted Bell Peppers and Balsamic Reduction or Roasted Garlic Yukon Potato Soup with Jicama, Crispy Shiitake Mushroom and Brioche. Followed by a Basil and Cucumber Sorbet. Main courses include: Crispy Skin Daurade Fillet, Braised Endives and Fava Beans with Island Butter Fish Sauce or Sauteed Chilean Sea Bass with Spinach-Mushroom Parmesan, Crispy Shallots and Golden Fingerling Potatoes or Wheat & Spinach Crusted Squab Breast–Foie Gras with Black Trumpet Mushroom and Confit Squab Leg or Cumin Scented Veal Loin with White Truffle Porcini Mushroom Ravioli, Sweet Bread, Asparagus and Veal Reduction. Followed by a dessert choice of Felchlin Chocolate Strawberry Mousse Cake with Raspberry Sauce, Baked Asian Pear with Pecan Cream and Bahama Rum & Raisin Ice Cream.

Two seatings available. For details please see the website.

General Manager Roland J.F. Boulet and Chef de Cuisine-Francis Marque Maitre D’Hotel-Lonnie Wildgoose invite you to Luciano’s 2006 New Year’s Eve Menu. Featuring Amuses Bouche (Choice of Assiette de Fruits de Mer (Shrimp-Lobster-Stone Crab Medley), Oysters Rockefeller, Foie Gras du Perigord. Followed by Chilled Vichyssoise and then a Caesar Salad. Entree choices include: Tournedos Forestiere (Sautéed Filet Mignon with Wild Mushrooms and Marsala Sauce), Rack of Baby Lamb Provencal, Bahamian Lobster Thermidor (The original recipe of this culinary delight). All dishes served with fresh Bouquetiere de Legume and Pomme Croquette. Followed by Vacherin Glace aux Framboises (Meringue and sorbet with fresh Raspberries), Petit Fours, Bahamian Coffee. $165.00 inclusive.

Featuring Assorted Taste Sensations Blackened Shrimp, Pate', Smoked Salmon & Canapés, Lobster & Conch Fusion with Port Wine, Montrachet Mesculin Mix Salad, Key Lime & Mango Sorbet, Entree choice of Australian Rack of Lamb Rosemary & Garlic Encrusted Spring Lamb or Chilean Sea Bass Poached in Pinot Grigio & Irish Butter Sweetened with Scallions or Fillet Mignon with Medallions of Foie Gras with Duxelle Sauce, Asparagus Tips & Nouveau Potatoes. Desert is Belgian White Chocolate Mousse and Starbucks Coffee & Tea Selection
.Complimentary beverages include Italian Prosecco on Arrival, Moet & Chandon Champagne for the Toast at Midnight. Tickets $125.00 Per Person by Prepaid Ticket Gratuity & Bar Extra. For details please visit http://www.harbourroom.com

Our condolences go to the families of those who lost 20 of their loved ones in the Chalks Ocean Airways flight from Miami to Bimini.

NEW YEARS EVE THEME "TASTE OF THE ISLANDS"

Dance the night away Calypso style to live music provided by Bahamian artist, Elan Moxey, Gino D, and Veronica Bishop. Our theme “Taste of the Islands” will unveil the hot colorful aura of the tropics. The Chef’s will be robed with Androsian Print Shirts, Straw Hats, and Black Pants, while are female servers will wear wrapped island print skirts, and tops. A huge display of fresh fruit, cheese, pates, and terrines will be displayed in the foyer of the Grand Ballroom for our cocktail party which will be between the hours of 8.00pm-9.00pm.

Dress code for the evening will be elegant island wear for ladies and evening island attire for men. Grand ballroom doors open at 9.00pm, we will feature 12 live action, carving, and drink stations, to include Wild Abaco Boar, and Long Island Goat there will be indigenous food of the islands, open bar all night, ice coffee, and tropical smoothies stations, also a cigar roller for our cigar lover’s.

The Westin will be giving away lots of prizes, and surprises. Evening outlets will also follow the theme “taste of the islands”. They will do set menus based on their outlet’s cuisine, but at the same time they will use local ingredients in creating their menus. Party favors, and dinner for two will be some of the give - away in the outlets.

New Years Eve Menu

ACTION STATIONS

LIVE LOBSTER STATION
Sweet and sour, jerked lobster, curried lobster, key lime butters and tropical dips, chutneys, lemon tree

LIVE SUSHI STATION
Local shell fish, island crab

LOCAL CEVICHE STATION
Local conch, oysters and mussels

CARVERY

STEAM SHIP ROUND WITH AN ISLAND RUB

PICKLED AND SLOW ROASTED WILD ABACO BOAR

LONG ISLAND GOAT

TRIO OF MUSTARDS, GUAVA AND PINEAPPLE CHUTNEYS

PASTA STATION: TORTELLINI, PENNE, FARFALLE

Smoked backyard pond duck with a thyme and tomato cream sauce

Callallo and goat cheese with extra virgin and pesto

Minced grouper and black bean

Large display of Italian breads to include grissini sticks, local infused oils.

CONTINENTAL CHEESE DISPLAY

With a mountain of tropical whole island fruits six varieties of international crackers and continental bread, pates, terrines and cheeses

TROPICAL FRUIT BEIGNET STATION

Mini island desserts, inclusive of rum filled chocolates, fresh local fruit mini cheesecakes

• Willy Broadleaf will feature an upgraded buffet for this evening Price for buffet - $55 + 15%

• Churchill's to feature a New Year prix fixe menu along with the a la carte menu Price for prix fixe menu - $75 + 15%. Click here for Churchill's New Years Eve 2005/2006 Menu

• Portobellos to feature a New Year prix fixe menu along with the a la carte menu Price for prix fixe menu - $52 + 15% Click here for Portobello's New Years Eve 2005/2006 Menu

• Iries to feature a New Year prix fixe menu along with the a la carte menu Price for prix fixe menu - $60 + 15. Click here for Iries New Years Eve 2005/2006 Menu

• China Beach to feature a New Year prix fixe menu along with the a la carte menu Price for prix fixe $58 + 15%

• Prop Club to feature our soon-to-be famous New Year’s Eve party from 9pm – 3am, live bands and DJ music. Cover charge of $20 for non-hotel residents.