Vampires feast by sucking on their victim’s blood; zombies are known to munch on human flesh.Those of us with a pulse expect more savoury dining options for the spooky Halloween season.Sous chef Kellie Rolfe of Fairmont Southampton restaurant The Newport: A Gastropub, has been getting creative with a holiday menu available now through Wednesday.Ms Rolfe and her team have spent hours brewing up a wicked three-course meal for patrons, starting with an amuse bouche made with lychee juice and a single caviar bead.The bite-sized hors d’oeuvres, in the shape of green eyeballs, are made using a modern style of cooking called molecular gastronomy that allows the juice to be formed into jelly-like bubbles that burst inside your mouth.“It’s to get your taste buds going and amuses the mouth to get you in the spirit,” the chef said. “We had the idea to make an exploding eyeball to add something you don’t see every day and get you interested in the menu.”You should be well on your way to a festive mood by the time a “full-bodied” fire-roasted tomato soup, topped with a Parmesan cheese crouton, arrives on the table.Ms Rolfe will draw out her smoke gun to make what looks like a witch’s hat for a dish staff have named the smoky bloody mary soup. The smoke-filled glass creates “somewhat of a mystical feeling”, she said.If that hasn’t done the trick, the aptly named blood and bones entrée should up the atmosphere’s ante.The flame-grilled 10oz rib-eye steak is served with cooked bone marrow and a blood-red sauce (which is actually more pink in colour).“It’s a play on steak with hollandaise sauce,” said Ms Rolfe. “We start with a tomato base to give it that red colour and then we just make a traditional hollandaise.”Side dishes are mashed potatoes and a ‘wild’ vegetable medley of asparagus, sautéed mushrooms, zucchini and grilled cherry tomatoes.From there the menu takes a sinful turn with pumpkin pie brûlée, served inside a mini pumpkin shell. ‘Forbidden candy apples’, tiny crab apples coated with a red sugar shell, and spiced cookies serve as garnishes.Ms Rolfe said the menu gave her a chance to be creative and add something extra to the restaurant’s offerings.“They are just fun and creative things, not just for the culinary staff, but also the guests and gives them a chance to do something different and gives people incentive to come out and visit the Newport.“It was very fun getting in the kitchen. Obviously it’s a little outside the box, so we get to use our creativity and come up with something that has a wow factor for the guests.”The different courses can be paired with some of the restaurant’s gourmet beers San Miguel from the Philippines, Innis and Gunn from Scotland and Newcastle Brown Ale from the United Kingdom.According to Steven Stefaniuk, the hotel’s director of food and beverage, the meal line-up was a great way to mark the scary occasion.“The Newport, with its creative line-up of handcrafted draft beers, is celebrating the spirit of the spookiest night of the year with a menu that pays tribute to Halloween,” he said. “Chef Kellie Rolfe has crafted a menu that we believe will capture the culinary imagination of our guests to The Newport.”The three-course Halloween meal is priced at $47 per person, or $56 with beer pairings. For reservations for parties of six or more call 238-8000.For a chance to win an iPod Touch, send us your best Halloween pictures and a coupon from The Royal Gazette. For more details see: www.royalgazette.com/article/20121023/NEWS/710239884