Dinner at the Mayflower's Cafe Promenade

YOUR PALATE will thank you: End 2003 with a four-course feast at the Mayflower's renowned Caf Promenade restaurant right across the hall from the main event. Open for special service from 5:00pm until 11:00pm this New Year's Eve, the Caf Promenade will feature a special prix fixe menu featuring Mediterrean cuisine for the evening created by the award-winning chef Tino Buggio, one of Europe's finest. An extensive wine list is available.

Dinner will be served in the Caf Promenade's uniquely elegant setting under antique chandeliers and intricate frescos. An acoustic guitarist will perform.

Click here for a 360˚ panorama of the restaurant.

Price is $59.00 per guest (exclusive of beverages, tax, and gratuity). To reserve a table, please call the Caf Promenade directly at (202) 347-2233. Walk-ins will be accepted, but seating is not guaranteed due to holiday demand. The restaurant holds 125 guests at a time.


Please select your choice of appetizer

Polenta Crabcake with Jumbo Shrimp and Citrus Salsa

Oysters on the Half Shell with Granny Smith Apple
Mignonette and Caviar Celeriac Veloute with Truffles

Seared Foie Gras served with Corn Muffin Cake and
Port Reduction

Gravlax Salmon served in a Tulipe Shell with Cucumber
and Crabmeat, Dill Dressing


 Mesclun of Radicchio, Endive and Mache with Baked Goat
Cheese Encroute, and Raspberry Walnut Vinaigrette


Please select your choice of entree

Arctic Char Wrapped in Savoy Cabbage with Baby Carrots
and Onions, Saffron Bay Scallop Chowder

Sauteed Filet of Dover Sole with Lobster Ragout and
Asparagus, Kentucky Bourbon Sauce

Sauteed Medallions of Venison with Roasted Pears and Lingonberries, Sweet Potato Flan, Shallot Cabernet Essence

Grilled Veal Chop with Caramelized Endive, Porcini
Mushroom Veal Essence

Pan Roast Guinea Hen Breast Stuffed with Foie Gras and
served with Risotto, Cherry Port Sauce


Poached Pear and Nougat Ice Cream with Sauce Cassis
Pistachio White Chocolate Cheesecake
Lemon Pumpkin Meringue Tarte


Chef de Cuisine: Tino Buggio


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