This is an Extremely Popular Event
This year we celebrate it on Two Nights!

Choose Four Fabulous Courses "Best of 2009 Menu"
Which is served as a Prix Fixe on Wednesday, December 30th and on Thursday, December 31st.

This Year we will again feature Live Jazz on New Years Eve
From 9pm until 1am to Bring in the New Year!
Come Celebrate 2010 at AIDA Bistro.

Reservation may be made by contacting
Joe at AIDA Bistro: 410-953-0500

AIDA BISTRO NEW YEARS EVE MENU:

AIDA Bistro New Year's Eve Dinner Menu
The Best of AIDA Bistro 2009

Fabulous Four Course Prix Fixe Menu
69 Per Person For Four Courses

First & Second Course (Choose Two)

Local Rappahannock Oysters on the Half Shell
Or
Fried rock shrimp tossed in a chili aioli & garnished with a fresh herb emulsion
Or
Rouge Creamery Roaring 40’s Blue Cheese with field greens, almonds & cider vinaigrette
Or
Moules frites; PEI mussels in a garlic, shallot white wine and basil cream sauce finished with a herb compound butter served over hand cut fries
Or
Blackened smoked salmon topped with a chiffonade of romaine heart tossed in Caesar dressing garnished with a parmesan crisp and white anchovies
Or
Chef’s Seafood Soup
Or
Tuna tartar with avocado sweet soy and wasabi Crème fraiche
Or
Scallops, shrimp, mussels and crab meat baked in a garlic and herb sauce and served with crostini

Third Course (Choose One)

Braised Pork belly with a maple cranberry-fig compote on top a buckwheat blini
Or
Grandma Aida’s famous handmade manicotti topped with lump crab meat and lightly finished with a Dijon aurora sauce
Or
One oversized Maine lobster ravioli scented with fresh tarragon & mascarpone cheese served with a lobster and tomato sauce
Or
Foie gras mousse served with a crusty French bread served with a truffle apple salad finished with a port reduction
Or
Braised rabbit in Finished with Wild Mushroom and Leek Sauce Over Homemade Ricotta Gnudi and Garnished with Black Truffles
Or
Scallops, shrimp, mussels and crab meat baked in a garlic and herb sauce and served with crostini

Main Course (Choose One)

Local Rockfish Grilled & Served on top of a goat cheese and herb risotto with fresh asparagus and finished with a roasted red pepper & roasted garlic puree
Or
Kobe eye of rib eye grilled and served with a oyster mushroom demi and topped with a gorgonzola compound butter served over a truffle potato and parsnip puree
Or
Lobster, shrimp and crab in a lobster and tomato butter sauce served over homemade pasta
Or
Bacon barded pork tenderloin served with braised red cabbage and sweet potato puree and finished with apple cider demi
Or
Veal tenderloin served with a parmesan herb risotto fresh vegetable and topped with a sundried tomato cream sauce
Or
Sushi tuna crusted in wasabi peanuts and baked rare served with a homemade sesame and soy pasta baby bok choy and a ginger cream

New Years Eve Wine & Champagne Flights from AIDA Bistro

Wine Flight: Three 4 oz Pours
White: Logan Sauvignon Blanc ’08 (Australia)
White: Verget Macon Vergisson LaRoche ’05 White Burgundy (France)
Red: Black Ankle Syrah ’06 (Maryland)
22 for Flight

New World Pinot Noir Flight: Three 4 oz Pours
Pinot # 1: St Innocent Zenith Willamette Valley, Oregon’07
Pinot # 2: Calera Central Coast, California ‘07
Pinot # 3: Blind Trail New Zealand ‘07
34 for Flight

Champagne Flight: Two 5 oz Pours
# 1: Aubry et Fils Brut NV
# 2: Champagne Pannier Blanc de Noir 1999
30 for Flight

Subject to Availability & Change December 2009

Owners Note: In order to provide the freshest and most seasonal ingredients, the Chef may occasionally make substitutions.