Hi-Life Café
NY’s Eve Extravaganza with Celebrity Top Chef Carlos
12/31/10, 8pm
Hi-Life Cafe Fort Lauderdale
3000 N. Fed. Hwy. #12
Fort Lauderdale 33306
www.hilifecafe.com
Reservations: 954-563-1395 or hilife@hilifecafe.com
An exclusive evening with a DJ, party favors and over 500 ballons. Celebrity Chef Carlos Fernandez is preparing an amazing 6 course Dinner paired with the extraordinary Pahlmeyer Napa Valley Wines. During our NY’s Eve Extravaganza one of you will draw a – $500 Beverage Gift Certificate. As we have a couple of spots left for for our New Year’s Eve Exclusive Dinner, call now to book your table for this limited engagement! See Chef Carlos’ Fabulous Menu on our website.
We are really excited about our Hi-Life Cafe New Year’s Eve dinner. Chef Carlos
has put together an amazing menu with terrific wine pairings that you will love!
As always the dining room will be filled with over 500 balloons & we will provide
all party favors. We have once again booked a DJ for this year’s party.
Some people dance between courses and as the evening progresses so does the music,
culminating into a big party at midnight! We look forward to so many of our regulars
and newbies alike for our 14th New Year’s Eve gala at Hi-Life Cafe.
Remember this is one seating only. The pass-arounds start at 8pm.
As always, we pre-sell tickets to this event on a first come basis.
Space is extremely limited, so please call early to reserve.
We hope you can join us for this most festive occasion!
New Year’s Eve Dinner 2010
Pass Arounds – Chef Carlos’ Special Creations
Roast Mini Red Potatoes topped with Sour Cream and Caviar
Succulent Jumbo Tiger Shrimp wrapped with Applewood smoked Bacon
Poached Quail Egg with Tender Lobster and Shaved Black Truffles
Belgian Endive Bites drizzled with a Sensuous Vinaigrette
Bubbles (France) Blanc de Blancs, Francois Montand
Second Course
Catalan Chicken with an Almond and Hazelnut Wine Sauce
Chardonnay (California) Jayson, North Coast, Pahlmeyer – 2008
Third Course
Seared Jumbo Scallops served with a perfectly blended Cauliflower Puree, Plump
Golden Raisins and a Balsamic Glaze
Chardonnay (California) Pahlmeyer, Napa Valley – 2008
Fourth Course
Camarones Enchilados – Jumbo Shrimp, slow cooked in a Deep Red Wine Lobster
Sauce served with Herb infused Basmati Rice
Pinot Noir (California) Jayson, Sonoma Coast, Pahlmeyer – 2007
HOST AUDE’S REFRESHING SURPRISE
Fifth Course
Succulent Lamb Chops served with Her Royal Highness – Red Wine and Rosemary
Reduction and accompanied by Roasted Root Vegetables
Merlot (California) Pahlmeyer, Napa Valley – 2007
Sixth Course
A Trio of Delectable Mini Dessert Creations
Bubbles (France) Blanc de Blancs, Francois Montand
