Last year for New Years Eve, we switched from our two seating format (a four course at 6pm and a 9 course at 9pm) to a four course offered at any time during the night. The feedback was great, so we’re going to stick with that.
We’ll take reservations from 5:00 to 10:30, with the tables seated late, taking a quick break at midnight to ring in the new year before finishing up their meals.
Now, just like last year, for those of you who were looking forward to indulging in the 9 course menu we’ve offered in the past, fear not. Just let us know when you make your reservation that you want this, and we’ll put one together for you. It’s as easy as that.
Like always, we’ll be putting together some particularly nice cocktails and have some fun wines open, because it just wouldn’t be New Years Eve without it. Also, we’ve got some really lovely Champagnes in stock right now, all at very attractive prices.
So, without further ado…
Course 1: (choice of)
Tuna carpaccio with fresh wasabi vinaigrette and roasted beet, pea sprout salad
Frisee and five-spice duck confit salad with Chinese mustard vinaigrette and slow-poached egg
Salad or roasted chanterelles, daikon, and water cress, with yuzu-chile vinaigrette
Course 2: (choice of)
“Shrimp and Grits”- Tempura prawns and crispy daikon cake with Sichuan black bean sauce
Sticky rice and chanterelle mushroom, and Chinese sausage timbale with XO sauce and baby bock choy
Watercress, edamame, and beet-filled dumplings in Vegan dashi
Course 3: (choice of)
Seared scallops with tangerine curry and coconut rice
Grilled fillet mignon with star anise jus and sweet potato puree
Roasted cauliflower and braised spinach in Indian spices with aromatic pilaf
Dessert: (choice of)
Double chocolate stout bread pudding with lemon crème anglaise
Sorbet trio- mango-ginger, tangerine-coconut, and nigori-pear
Pineapple-coconut beignets with vanilla-bourbon ice cream and black vinegar caramel
$50 per person