"The moon sits low above the trees, above the world; a reminder that there is light in darkness and darkness in light, and that everything that was will be again." S.R. Hardy
Let's bid 2025 adieu! Join us for a festive evening of merriment, five courses of food created and prepared by Chef Linda Duerr and her culinary team, and of course bubbles. Also available will be our wine-pairing and caviar service add-on options, to really start your new year off with a bang!
There will be two seatings for our NYE dinner; the first is between 5:00pm and 6:00pm, and the second between 8:00pm and 9:00pm.
First Course
Seared Hokkaido Scallop
sunchoke velouté, winter périgord truffle, artichoke and hazelnut gribiche, sunchoke chips
Chartogne-Taillet 'Sainte Anne' Cuveé nv Montagne de Reims, Champagne, France
Roasted Baby Carrots, Fennel, and Dates
marcona almonds, caramelized fennel, cucumber raita, tamatar khajoor chutney
L de La Louvière Sauvignon Blanc 2022 Pessac-Léognan, Bordeaux, France
Second Course
Pomegranate Molasses Roasted Quail Stuffed with Apples and Chanterelles
sumac-cinnamon walnuts, mountain rose apples, radicchio, feta, pomegranate arils
Echolands Cabernet Franc 2022 Walla Walla, WA
Onion Jam, Gruyère, and Pear Crostada
shaved pear and fennel salad, 1900 sour oranges citronette, parsnip whipped cream
Emile Beyer ‘Les Traditions’ Pinot Gris 2023 Alsace, France
Third Course
Tagliatelle with Lobster Pangrattato
melted cabbage, poached lobster tail, caviar butter, orange fennel crumb
Sea Smoke Chardonnay 2022 Santa Rita Hills, CA
Truffled Porcini Risotto
roasted baby turnip, honey-roasted chestnuts, périgord truffle, mascarpone
Chiarlo Reyna Barbaresco 2022 Piedmont, Italy
Fourth Course
Maple and Mushroom Glazed Black Cod
spiced pumpkin, potato purée, hen-of-the-woods mushrooms and broccolini, carrot chips
Dönnhoff Dellchen Riesling Grosses Gewächs 2024 Nahe, Germany
Pan-Roasted Tenderloin of Veal and Foie Gras
celeriac purée, shaved radish and celery,
red grape and sour cherry demiglace, compressed persimmon
Albert Bichot Charmes-Chambertin Grand Cru Pinot Noir 2020 Burgundy, France
Butternut Squash, Almond, and Ricotta Ravioli
french green lentil, root vegetable, and golden raisin curry, almond quinoa granola
Dönnhoff Dellchen Riesling Grosses Gewächs 2024 Nahe, Germany
Fifth Course
Raspberry, Almond, and Lychee Opera Cake
almond sponge, raspberry buttercream,
rosewater-white chocolate ganache, lychee granita
GD Vajra Moscato D’Asti 2024 Piedmont, Italy
Winter Citrus
vanilla bavarian cream, madeleine
GD Vajra Moscato D’Asti 2024 Piedmont, Italy
Itty Bitty Croquembouche
coffee and chocolate profiteroles, coffee whipped cream
Alvear Pedro Ximénez ‘1927 Solera’ Sherry nv Montilla-Moriles, Spain
$175 per person, plus tax and gratuity
*****
CAVIAR SERVICE ADD-ON OPTIONS
Imperial Russian Ossetra Caviar Service
$125, plus tax and gratuity
1oz of Imperial Russian Sturgeon caviar, served with traditional accoutrement. This caviar is rich with large size pearls, firm texture, and a nutty, buttery flavor.
Amur Kaluga Hybrid Caviar Service
$115, plus tax and gratuity
1oz of Kaluga Hybrid caviar, served with traditional accoutrement. This farm-raised caviar is elegant with large size pearls, firm texture, and has a fruity, nutty flavor.
Italian White Sturgeon Caviar Service
$95, plus tax and gratuity
1oz of Italian White Sturgeon caviar, served with traditional accoutrement. This farm-raised caviar has medium size pearls, a smooth, nutty, and creamy flavor with a clean finish.
WINE PAIRINGS ADD-ON
$85 per person, plus tax and gratuity
Wines to pair with each course of your meal, curated by Doug Frost, MSMW/Beverage Boss at 1900 and Rachel Krull, Wine Maven at 1900. Wines are set and cannot be swapped for a different type.