Looking to ring in the new year with a delicious meal? These restaurants have got you covered.
Front Room Tavern:
“New Year’s Eve Menu
5p.m. until midnight
veloute of Duxbury oysters with American caviar
torchon of foie gras with pomegranate and quince
duck a l’orange
chocolate pot de crème bar
grapefruit tart with champagne sorbet”
Lavendou Bistro Provençal:
“Lavendou Bistro Provençal will feature an abundance of French classics in a generous New Year’s Eve celebration menu that will be served at dinner on Wednesday, December 31.
Lavendou Chef and owner Pascal Cayet and his team will be featuring three-course and five-course prix fixe dinners.
The Lavendou Bonne Année 2015 dinner has a choice of three courses for $69.95 per person, and a choice of all five courses and a glass of champagne for $79.95 per person. It will be served at dinner on Wednesday, December 31.
To make plans to dine at Lavendou for New Year’s Eve 2015, contact Lavendou at 972-248-1911, or e-mail [email protected]”
Hibashi Teppan Grill & Sushi Bar:
“Hibashi Teppan Grill & Sushi Bar will be featuring delicious selections from its popular sushi and teppanyaki dining in the evening for dinner on New Year’s Eve, Wednesday, December 31. Guests will enjoy signature recipes at the restaurant’s 14 hibachi grills and the 40-foot sushi bar, along with an abundant selection of champagnes and cocktails from the destination’s colorful Las Vegas-style bar.
New Year’s Eve at Hibashi also features a DJ, along with live music for Latin dancing starting at 11 and a midnight toast.”
Dallas Chop House:
“New Year’s Eve 2015 at Dallas Chop House will be a celebration of fresh and favorite flavors at Downtown Dallas’ modern steak house. Executive Chef Chad Starling and DRG Corporate Chef AJ Joglekar have designed the following three-course dinner (prix fixe or à la carte) that will be served Wednesday, December 31, featuring many of the new favorites on the new Dallas Chop House menu that debuted in early November. The culinary team is also presenting wine pairing recommendations.
The Dallas Chop House New Year’s Eve menu is available at dinner on Wednesday, December 31, à la carte or prix fixe with three courses for $70 per person, with wine pairings also à la carte or in a tasting pairing for an additional $25.
To make New Year’s Eve plans at Dallas Chop House, visit www.dallaschophouse.com or contact Dallas Chop House at 214-736- 7300.”
Dallas Fish Market:
“Dallas Fish Market Executive Chef/DRG Corporate Chef AJ Joglekar has created a New Year’s Eve 2015 menu that provides guests with a luxurious celebration, with lively and vibrant flavors in recipes featuring fine catches from around the globe.
Chef Joglekar’s three-course menu for New Year’s Eve dinner includes the following selections, with wine and sake pairing recommendations from the culinary team.
The Dallas Fish Market New Year’s Eve 2015 menu is available à la carte and in a three-course prix fixe dinner for $70 per person, with wine and sake pairings also à la carte and in a tasting pairing for an additional $25 per person. It will be served at dinner on December 31, 2014. To make reservations, visit www.dallasfishmarket.com or contact Dallas Fish Market at 214-744-3474.”
San Salvaje and Stampede 66
Spend your New Year’s Eve with three courses of Chef Stephan Pyles’ favorite dishes for the season. Below is a link to find the special NYE menus and photos for San Salvaje and Stampede 66. Chef Stephan Pyles personally developed the menus himself to share his love of food with you. You will find a menu full of items that have never been served at a Chef Stephan Pyles restaurant before, recipes developed specifically for New Year’s Eve night. Stampede 66 will be serving up Oysters, Honey Fried Chicken, Gulf Coast Snapper, Butterscotch Pudding, and many other drool-worthy items. San Salvaje will be cooking up a succulent Shrimp Ceviche Amarillo, Dungeness Crab Causa, Chicken A La Brasa, Salmon Salvaje, Lucuma Suspiro, Churros, and many other items with flare to help you ring in the new year with style and taste.
RING IN THE NEW YEAR AT ABACUS WITH A SPECIAL NEW YEAR’S EVE DINNER
What: Dallas-area diners are invited to kick off their New Year’s Eve at Abacus with a festive feast. Chef Kent Rathbun and his culinary team have created a special menu just for the occasion, so whether you’re stopping in for a pre-party dinner or counting down with us until midnight [it’ll be open late, right?], Abacus is the place to be. Guests will enjoy four delicious courses as they sip Champagne and welcome 2015 on a high note.
Guests may select dishes from the following menu.
Naked Cowboy oyster, 8 Brix White Verjus bubbles, Fuji apple and sturgeon caviar
Duck two ways: torchon and cured sausage with brioche, Cognac mustard and huckleberry jam
Crispy Kung Pao rock shrimp with peanuts, baby sweet bell peppers and scallions
Smoked salmon “pastrami on rye” with sauerkraut, gribiche and smoked steelhead roe
Seared diver scallop with white asparagus, surryano ham, radicchio and charred fuyu -persimmon butter
Sweet potato gnocchi with caramelized cippolini onion and seared buffalo-cherry ragout
Truffled celery root soup with roasted mushrooms, seared shrimp and brown butter
Sake poached Asian pear with tatsoi, mizuna tangerine-vanilla vinaigrette and candied ginger
Roasted acorn squash-arugula salad with pecorino, chickory, honey- sherry vinaigrette and pumpkin seeds
Blood orange-Champagne sorbet with pickled red currant, vanilla cookie and cassis sabayon
Pasilla caramel glazed pork osso bucco with fire roasted peppers and pozole rojo
Wood grilled beef tenderloin with roasted root vegetables, whipped sweet potatoes and Sangiovese butter
Seared Scottish salmon with blue crab-scallion latke, Brussels sprout leaves and meyer lemon-olive oil gel
Macadamia crusted ahi tuna with spicy mango broth and broccolini-shiitake mushroom stir fry
Hickory grilled Cervena venison with dauphinoise potato, wilted arugula, “brandied bordelaise” and lingonberry preserve
Butter poached Maine lobster risotto with spinach, blood orange beurre blanc and black truffle
Dessert will feature an assortment of sweets to be shared, including:
Fudge cookie ice cream sandwich with candy cane ice cream
White chocolate-caramelized banana mousse cake
Abacus’ delicious sides, including the lobster-scallion shooters and spicy stir fry Brussel sprout leaves, will be available for an additional charge.
TOAST TO 2015 WITH A SPECIAL DINNER AT JASPER’S
What: You can’t ring in the New Year on an empty stomach, so Jasper’s is preparing a special dinner just for the occasion. Chef Kent Rathbun and his team are offering a variety of dishes that guests can customize into their very own four-course feast. Bring someone special, pop a bottle of Champagne and enjoy a memorable end to 2014.
Menu items include:
Ricotta cheese gnocchi with pine nut pesto and pecorino Romano
Braised Niman Ranch pork-belly with whipped sweet potatoes and cherry-chipotle gastrique
Chinese five spice calamari with mizuna, tot soi and sweet chili vinaigrette
Warm cashew crusted Dallas goat cheese with roasted beets, tangerine vinaigrette and micro greens
Grilled Texas quail with smoked onion-white cheddar grits and molasses mop
Grilled chicken-cream masa soup with roasted corn, black beans and jalapeno jack
Black “caviar” lentil soup with house-made red wine-wild venison sausage
Jasper’s Caesar salad with focaccia croutons and oven roasted tomatoes
Jasper’s greens with sliced pear, pomegranate vinaigrette and toasted hazelnuts
“Chopped wedge” with smoked bacon and goat cheese ranch
Cast iron roasted arctic char with enoki mushroom, saffron basmati and meyer lemon emulsion
Dr. Pepper glazed lamb shank with parsnip-potato whippers, heirloom carrots and natural reduction
Surf & Swine: pork carnita tostada with chili-lime prawns
Grilled Georges Bank swordfish with charred tomato-white beans and saffron aioli
Grilled black angus filet with Cajun fingerling potato hash and smoked chile demi
Trio of Desserts:
Quince-brown butter bundt cake
Chocolate espresso-walnut torte
Meyer lemon thumbprint cookie
Some Jasper’s favorites and sides will be available for an additional charge, including the mac and cheese, house-made Italian sausage pizza and maytag blue cheese potato chips.
When: Wednesday, December 31, 2011
5:00 p.m. – 11:00 p.m.
Cost: $85 per person, plus tax and gratuity
Reservations: Reservations are required. Please call 469-229-9111.
7161 Bishop Road
Plano, TX 75024
|DEAREST BOULEVARDIER PATRONS:The Powers that Be at Boulevardier are very excited to announce our Dinner Menu and Paired Beverage Menu for New Year’s Eve 2014.The Food Menu is $105 per person. If you desire the Paired Beverage Menu, please note it will be $45 per person.Please call Boulevardier at 214.942.1828 for reservations. We hope to see you!
NYE DINNER 2014:
Wild Mushroom Bisque – mushroom conserva crouton.
Chilled Crab Salad – cous cous. apricot. vanilla.
Torchon of Foie Gras – apple & golden raisin chutney.
House Made Tagliarini Pasta – parmesan. shaved Périgord black truffles.
Bay Scallop Crudo – citrus. sunchoke. Rocky’s radishes.
60 Day Dry-Aged New York Strip – mascarpone potato purée. sauce Bordelaise. local veggies.
Atlantic Striped Bass – house made nduja sausage. lentils. littleneck clams. smoked tomato fumet.
Duck Breast – foie gras rice. smoked mushrooms. pistachio. lemon.
Crème Brulée – gingersnap cookies. fresh berries.
Toasted Hazelnut Coulant – ginger. chai-spiced ice cream.
Lemon Tart – huckleberry. fennel pollen ice cream.
Champagne Toast at Midnight
Special Give Aways Throughout the Night
Now Accepting Reservations
Bottle Service Packages Available
JCB No69 by Jean-Charles Boisset
Contact Emily Wood at [email protected] for more information
Penne Pomodoro Lakewood
New Years Eve
Lobster Bisque with lobster meat and chives
Jumbo Shrimp Cocktail
Arugula, romaine, red cabbage, avocado, orange segments, yellow peppers with apple cider vinaigrette
FETTUCINE DI MARE
1/2 maine lobster, mussels, shrimp, bay scallops and mare sauce
GRILLED 7oz FILET
With gorgonzola cream sauce, served with grilled asparagus and parmesan mashed potatoes
LEMON SOLE ROULADE
Stuffed with crab cake mix, topped with red pepper coulis, served with grilled asparagus and parmesan mashed potatoes
BABY LAMB CHOPS
Served over risotto with porcini mushrooms, baby arugula, shallots and white truffle butter
Almond Puff Pastry stuffed with whipped cream and berries
Penne Pomodoro Preston
New Years Eve
Baby wild arugula, green apple, dried cherries, crispy bacon tossed with a lemon herb vinaigrette
Sautéed halibut with roasted yellow bell pepper sauce
Grilled filet mignon topped with 2 grilled shrimp in cognac demi glaze sauce
Bay scallops, mussels, green peas, fresh tomato tossed with butter and parmesan
Crabmeat stuffed lobster over fettucini, bay scallops, rock shrimp tossed in frutti di mare sauce
Penne Pomodoro Snider Plaza
New Years Eve
STUFFED JUMBO SHRIMP
Jumbo shrimp stuffed with crab cake stuffing and a red bell pepper sauce
Baby spinach, grilled fresh figs, goat cheese, pears, grapefruit and champagne vinaigrette
CHILEAN SEA BASS
with roasted pear tomatoes and oyster mushroom champagne sauce
FILET MIGNON OSCAR with jumbo crab meat and a béarnaise sauce
Veal Tips, arugula, wild mushrooms, pomodorini tomatoes, roasted garlic, truffle oil and parmesan
Pansotti filled with Lobster meat. Served with grilled shrimp and asparagus with a lobster brandy sauce
Sangria Mediterranean Tapas and Bar
Topped with crabmeat, chives and crème fraiche
Flash fried avocado stuffed with maine lobster and served with harissa aioli
Endive and arugula with pomegranate seeds, marcona almonds, sherry vinaigrette and cabrales cheese
Fresh snapper a la plancha with potato puree, broccolini and served with chorizo Sauce
Lamb rossini with braised spinach, roasted king trumpet Mushroom and foie gras with black truffle sauce
Trio Of Desserts
Tres leches cake, churros con chocolate and peanut butter truffle
Toulouse New Years Eve
Seared Fois Gras
Orange french toast, pecans and bourbon demi
Crispy Shrimp Tempura
Tarragon aioli, petite herb salad
Fresh East Coast Oysters
On the half shell, champagne mignonette, cocktail sauce and pumpernickel toasts
With lobster and pickled chanterelle mushroom fricassee, caramelized brussel sprouts and parmesan-potato croquettes
South Texas Quail
Foie Gras and black-eyed pea stuffing, parsnip mousseline, cider braised carrots, watercress and roasted grapes
Frozen lemon soufflé, fresh meringue, mixed berries and coulis, gran marnier sauce $10
Taverna Dallas New Years Eve
wild mushrooms and black truffles bisque, topped with brioche croutons and cream fraiche
navy beans, mache, fresh hearts of palm, roasted pomodorini, aurora dressing and maine lobster meat
Warm imported buffalo mozzarella, heirloom tomatoes, oregano, seasalt, e.v.o.o. and prosciutto di san daniele
Fresh tagliolini pasta with butter sauce and shaved fresh alba white truffles
Risotto with shallots, lobster meat, royal trumpet mushrooms, tarragon, butter and parmesan
Pan seared venison chop topped with blueberry sauce with a roasted jumbo shrimp wrapped with pancetta and chili butter sauce. Served with chestnut mashed potatoes and asparagus
Homemade gianduia and dark chocolate mousse with fresh raspberry and Chambord sauce