When scoping around online for a good NYE dinner destination for my husband and me, Casbah's prix fixe menu really jumped off the page! Since the Big Burrito group is so popular, I was happy to get reservations, especially since a lot of times were already booked.\n\nThe hubby and I arrived a few minutes early for dinner. I had planned additional time to park and was delightfully reminded that Big Burrito restaurants have free valet parking -- so great, especially with slushy snow on the ground! Even though we were a few minutes early, the hostess took our coats and seated us immediately.  \n\nService was extremely attentive from start to finish. Waters were re-filled quickly. Bread was brought to the table almost immediately and we were offered another basket as soon as we finished the first. The bread came with a delicious spread - was it goat cheese? - that I just couldn't stop eating. Silverware whisked away with each course was promptly replaced.\n\nWe ordered both the land and sea courses to share so we could try the entire NYE prix fixe menu. None of the eight dishes disappointed! The first courses were Sea Scallops & Octopus and Duck Confit. The sea scallop was perfectly cooked, the octopus - thought not my cup of tea! - was also well cooked, and the balsamic flavor in the dish was very tasty. I absolutely loved the duck confit dish. It was served with mustard greens and fruit with a to-die-for dressing - a delicious combination!\n\nThe second courses were Potato Gnocchi and Mushroom Tortelloni. The gnocchi was served with lobster, which was a unique but nice paring. Though a strongly flavored dish, the tortelloni was delicious, and I enjoyed another unique paring, tortelloni with chunks of beef short rib.\n\nLake Ontario Walleye and Roasted Veal Strip Loin were the third courses. Both were cooked to perfection. The walleye's skin was perfectly crispy, and the veal strip loin was cooked medium well but was still deliciously juicy and tender. However, a component of each dish was disappointing -- a mustard flavor in the walleye and pickled mustard seeds covering the veal. I really can't hold this against Casbah though. I'm just not a fan of mustard!\n\nFinally, the desserts was fantastic! The Chocolate Ganache Tart was the ending of the sea courses. The chocolate was strong, even a little bitter, and was served with a little champagne strawberry compote. I grew more accustomed to the bitterness with each bite, and it was the perfect ending to three courses filled with fish. A Caramel Macaroon completed the land courses. The macaroon was delicious and served with a little apple sorbet and caramel sauce.\n\nOur experience at Casbah was spectacular! Based on this experience, I debated giving the restaurant five stars... but decided to wait until I returned a second time. And I can't wait to return!