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New Year's Eve Gala Menu

This year many of our New Year’s Eve menu options are locally sourced or native to the Southeast region.

In addition to locally sourced food we will serve non-native invasive lionfish provided by ReefSavers. Help us do our part to save our reefs from this invasive fish, help our native Florida fish recover from overfishing and environmental pressures as well as support the local economy by using sustainable fishing methods. To learn more about the invasive lionfish and eating lionfish watch these short National Geographic videos.

 

Salad:
Local green salad with roasted tri-color beets, goat cheese, sliced pecans and honey Dijon vinaigrette.

Option 1: Herb Roasted Rack of Pork
Roasted bone-in rack of pork seasoned with fresh garlic, thyme and sage, topped with a sherry morel cream sauce. Served with roasted tri-color dauphinoise potatoes and balsamic roasted root vegetables.

Option 2: Truffle Oil & Oregano Seared Chicken
French breast of chicken seared to perfection with a bourbon orange blossom glaze. Served with roasted tri-color dauphinoise potatoes and balsamic roasted root vegetables.

Option 3: Pan Seared Lionfish
Wild caught, non-native lionfish seared with a garlic and red pepper sauce of tender artichoke and asparagus tips, finished with capers. Served with roasted tri-color dauphinoise potatoes and balsamic roasted root vegetables.

Option 4: Vegetable Garden Bowl
Strands of crisp yellow squash and zucchini “noodles” simmered in an herb broth with winter garden vegetables.

Dessert:
Citrus mousse nestled in a chocolate cup sprinkled with candied citrus strands.

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Flagler College Magazine
Mar 16, 2009
Flagler is making some big changes to its freshmen experience. This fall, the college held its first classes for a new initiative to enhance student engagement.