Bee & Thistle Inn

<b>Bee & Thistle Inn</b>
100 Lyme Street, Old Lyme. 860-434-1667
<a href="http://beeandthistleinn.com/">beeandthistleinn.com</a><br>
<br>
Menu for First Seatings -- 5:45 p.m. and 6:30 p.m. $80 per person plus beverage, tax and 20 percent gratuity added<br>
<br>
<u>First Course</u> 
Connecticut Oysters with Champagne Mignonette and Caviar with Toasted Brioche
orLobster Bisque with Cognac and Fresh Thyme<br>
<br>
<u>Second Course</u>
Filet Mignon with Barnaise Sauce and French Beans
or Pan Roasted Sea Bass with Sweet Parsnips, Spinach and Saffron Sauce
orPistachio Encrusted Rack of LambWith Potato Leek Gratin and Ginger Rosemary Sauce<br>
<br>
<u>Third Course</u>
Mixed Baby Greens, Pecans, Pecorino Romano Crisps, with Tarragon and Sherry Vinaigrette<br>
<br>
<u>Fourth Course</u>
Paris Chocolate Torte with Sweet Cream 
Assortment of Cookies<br>
<br>
Menu for Second Seatings -- 8:30 p.m. and 9:00 p.m. $150 per person plus beverage, tax and 20 percent gratuity added<br>
<br>
<u>First Course</u>
Connecticut Oysters with Champagne Mignonette and Caviar with Toasted Brioche
or Lobster Bisque with Cognac and Fresh Thyme<br>
<br>
<u>Second Course</u> 
Ginger & Sesame Seared Tuna with Cucumber and Bok Choy Salad
or Seared Foie Gras with Cherry Chutney and Puff Pastry<br>
<br>
<u>Intermezzo</u>
Blood Orange and Raspberry Sorbet<br>
<br>
<u>Third Course</u>
Filet Mignon with Barnaise Sauce and French Beans
or Pan Roasted Sea Bass with Sweet Parsnips, Spinach and Saffron Sauce
or Pistachio Encrusted Rack of Lamb with Potato Leek Gratin and Ginger Rosemary Sauce<br>
<br>
<u>Fourth Course</u>
Mixed Baby Greens, Pecans, Pecorino Romano Crisps, with Tarragon and Sherry Vinaigrette<br>
<br>
<u>Fifth Course</u> 
Paris Chocolate Torte with Sweet Cream, Assortment of Cookies
hc-new-years-eve-dining-connecticut-pictures-003

( Stephen Dunn, Hartford Courant / December 12, 2013 )

Bee & Thistle Inn 100 Lyme Street, Old Lyme. 860-434-1667 beeandthistleinn.com

Menu for First Seatings -- 5:45 p.m. and 6:30 p.m. $80 per person plus beverage, tax and 20 percent gratuity added

First Course Connecticut Oysters with Champagne Mignonette and Caviar with Toasted Brioche orLobster Bisque with Cognac and Fresh Thyme

Second Course Filet Mignon with Barnaise Sauce and French Beans or Pan Roasted Sea Bass with Sweet Parsnips, Spinach and Saffron Sauce orPistachio Encrusted Rack of LambWith Potato Leek Gratin and Ginger Rosemary Sauce

Third Course Mixed Baby Greens, Pecans, Pecorino Romano Crisps, with Tarragon and Sherry Vinaigrette

Fourth Course Paris Chocolate Torte with Sweet Cream Assortment of Cookies

Menu for Second Seatings -- 8:30 p.m. and 9:00 p.m. $150 per person plus beverage, tax and 20 percent gratuity added

First Course Connecticut Oysters with Champagne Mignonette and Caviar with Toasted Brioche or Lobster Bisque with Cognac and Fresh Thyme

Second Course Ginger & Sesame Seared Tuna with Cucumber and Bok Choy Salad or Seared Foie Gras with Cherry Chutney and Puff Pastry

Intermezzo Blood Orange and Raspberry Sorbet

Third Course Filet Mignon with Barnaise Sauce and French Beans or Pan Roasted Sea Bass with Sweet Parsnips, Spinach and Saffron Sauce or Pistachio Encrusted Rack of Lamb with Potato Leek Gratin and Ginger Rosemary Sauce

Fourth Course Mixed Baby Greens, Pecans, Pecorino Romano Crisps, with Tarragon and Sherry Vinaigrette

Fifth Course Paris Chocolate Torte with Sweet Cream, Assortment of Cookies

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