DECEMBER 31, 2023

Ring in the New Year at gNosh West!

Seating arrival times before 8PM will have a 2 hour seat time

Live DJ Dan Bullard Starts at 9pm with Dancing.

Party Favours Supplied at Midnight.

Seat Times Available 6pm or Earlier, 8pm or Later

Three Course Menu ($75 Per Person, Regular Menu Unavailable)

Book Your New Year’s Eve Dinner

December 31, 2023

Amuse (Includes a Glass of Prosecco)

Whipped Feta Breadboard (veg)

craisins, honey & pistacios topped+grilled bread

Bacon Wrapped Dates (g-f)

stuffed with herbed chevre+served on peppery rocket with balsamic glaze

APPETIZER OPTIONS

  • shaved rib-eye latkes
    marinated beef, onion & pepper+potato pancake+horseradish cream
    (g-f)
  • Moroccan chicken cigars
    pulled chicken seasoned with cinnamon, cumin, corriander and nutmeg+wrapped in phyllo+served with toum
  • Mussels & microfrites (g-f)
    steamed in white wine, tarragon, garlic & butter sauce
  • sticky Asian cauliflower
    coated in hoisin, ginger, garlic & honey + served with edamame
    (veg, g-f)
  • drunken snails
    escargot served in a Pernod & fennel cream+sauteed leeks & onions+grilled bread
    (g-f option)
  • skillet of snails
    sauteed escargot in a Pernod & fennel cream+procuitto+grilled bread
    (g-f option, please inform your server)
  • French Onion Soup
    bay leaves, garlic & brandy+bread rusk+Gruyere cheese
  • traditional Caesar salad
    artisan romaine+bacon lardons+parmesan dusted breadstick
    g-f option, vegetarian option, please inform your server)

ENTRÉE OPTIONS

  • beef tenderloin Choron
    8oz Angus steak+tomato Bearnaise+mashed potatoes+seasonal vegetables
    (g-f)
  • miso butter salmon
    ginger, brown sugar, scallions & garlic+topped with green onion & sesame+wild & basmati rice & seasonal vegetables
    (g-f)
  • mushroom, mascarpone & lemon risotto
    creamy arborio rice with Italian cheeses, wild & tamed mushrooms & lemon zest+fresh rosemary Vegetarian or with Braised Lamb Shank
    (Veg, g-f)
  • dueling duck balberry
    duck leg confit & seared duck breast+balsamic blueberry compote+garlic butter white bean sautee+vegetables
    (g-f)
  • cranberry, brie & spinach stuffed chicken
    supreme of chicken+finished with a thyme & garlic brown butter+roasted potatoes+seasonal vegetables
    (g-f)
  • monkfish & seafood bourride
    poor man’s lobster (monkfish), shrimp & mussel stew+leek, fennel, saffron & white wine+Parisian potatoes+parsnips
    (g-f)
  • chicken & bacon rigatoni
    sautéed peppers, mushrooms & onions+herb & Parmesan cream sauce
    (Veg option, g-f option)
  • boneless braised beef short ribs
    slow roasted beef+port & rosemary jus+roasted garlic mashed potatoes+seasonal vegetable
    (g-f)

DESSERT OPTIONS

  • death by chocolate
    what a way to go+topped with raspberry coulis
  • carrot cake
    moist & delicious+caramel sauce & fresh fruit
  • crème brulee
    rich & creamy+served with vanilla bean ice cream
  • dulce de leche cheesecake
    Chef Cynthia’s recipe+served with fresh berries