>> Click here to see The Washingtonian's guide to the best New Year's Eve parties.
Four courses; $56 to $64
First course: Oyster Rockefeller soup.
Second course: Smoked-chicken-and-andouille-sausage gumbo; turtle soup; demitasse tasting of three soups; BLT salad with Maytag blue-cheese dressing, Benton bacon, and cherry tomatoes; beet salad with spiced pecans, goat cheese, and praline vinaigrette; pork boudin balls with Creole mustard and pickled peppers; Buffalo frog legs and blue-cheese coleslaw; fried green tomatoes with shrimp remoulade; oysters on the half shell; charbroiled oysters with garlic butter and Parmesan.
Main course: Grilled swordfish, haricots verts, chanterelles, and truffled mashed potatoes served with lemon butter; snapper with sweet-potato pancakes and cauliflower; pork T-bone with apple/celery-root gratin, wilted chard, and spiced cider-tasso reduction; flounder with an oyster-ham stuffing and melted leeks; blackened redfish with a grit cake and creamed spinach; jumbo-lump crabcakes; sautéed veal medallions and jalapeño cheese grits with a wild-mushroom gravy; ribeye steak and twice-baked potato; New Orleans-style barbecue shrimp with garlic butter, black pepper, and Worcestershire sauce.
Dessert: Bourbon/vanilla-bean crème brûlée with apple butter and toasted brioche; chocolate doberge cake with pineapple confit and vanilla ice cream; warm vanilla bread pudding with bourbon cream and praline-crunch ice cream.
Serving times: 5 to 11.
Three courses, $65; optional wine pairings, $25
First course: Baked Chesapeake oysters with house-made bacon, leeks, and breadcrumbs.
Main course: Roast of Herefordshire beef rib eye with Yorkshire pudding, mustard spinach, and béarnaise pudding.
Dessert: Spotted dick with raisins, currants, and maple-rum custard.
Serving times: 6 to 9.
Art and Soul
Five courses, $80 for first seating; $95 for second seating (includes Champagne toast and party favors). Vegetarian menus also available ($65 for first seating; $80 for second seating).
First course: Duck rillette and deviled duck egg; potato-cheese dumpling with sweet-onion jam.
Second course: Salad with blue cheese, candied pecans, and apple-cider vinaigrette; Caesar salad with brioche croutons, Parmesan, and fresh anchovy; Brunswick stew with black-pepper biscuit; heirloom-squash soup with pumpkin-seed oil and toasted pumpkin seeds.
Third course: Tuna hoecake with watermelon radish and poached cranberries; seared foie gras and day-boat scallop with apple-cider reduction and grits; pork belly with potato-cheese dumpling and whiskey reduction; butternut-squash risotto with brown butter and sage; pantry hoecake with blue cheese and caramelized apples.
Fourth course: Rosemary-roasted prime rib with cheddar au gratin potatoes, horseradish, and beef jus; grilled pork chop with smoked pork, braised kale, fingerling sweet potatoes, and kumquat; oven-roasted chicken breast with sweet-onion bread pudding, Benton ham, and caramelized-shallot jus; snapper filet with butternut-squash risotto, green beans, and Creole crawfish cream; farmers-cheese ravioli with roasted vegetables; wild-mushroom stew with sweet-onion bread pudding.
Dessert: Chocolate terrine with espresso gelato and popcorn brittle; apple tart with candied cranberries, pineapple upside-down cake with vanilla crème fraîche and pineapple reduction.
Serving times: First seating, 5 to 7; second seating, 8 to 11.
Four courses, $59; optional wine pairing, $29; optional cheese course, $18
First course: Oyster chowder with caviar; boudin blanc and foie gras torchon; chestnut-and-mushroom ravioli with sage brown butter.
Second course: Smoked duck sausage, green-lentil salad, and mustard vinaigrette; goat-cheese-fig-and-hazelnut terrine on a frisée salad; butternut-squash pana cotta with radicchio-and-apple salad.
Main course: Fillet of Turbot en croûte with black-truffle emulsion, turnip-apple purée, and sautéed greens; Moulard duck breast, mulled-wine sauce, quince tatin, and pomegranate; slow-cooked lamb loin with a rosemary demi-glace.
Dessert: Ginger cheesecake, caramelized pears, and gingerbread; Valrhona chocolate crunch with candied citrus and passionfruit crème; Meyer-lemon tart with lavender and candied kumquats.
Serving times: 5 to 10.
Four courses, $79
First course: Belgian endives with poached Maine lobster, baby calamari, red beets, radish, tarragon, cream cheese, and soy dressing.
Second course: West African sea bass with caviar, baby gray shrimp, mussels, and clams, served with a Champagne sauce and cauliflower.
Main course: Beef tenderloin with wild mushrooms, shallots, peas, Béarnaise, fries, and truffle mayonnaise; oven-roasted duck breast with Brussels sprouts, green apple, potato boulette, and quince tartelette.
Dessert: Belgian chocolate, orange, carrots, yogurt, speculoos (Belgian shortbread) dust, and Nutella cream; Belgian chocolate pralines.
Serving times: 4 to 11 pm.
Four courses, $75
First course: Arugula salad with balsamic vinaigrette, caramelized shallots, and roasted pecan; parsnip-and-crab soup.
Second course: Cheese purse stuffed with roasted lobster, topped with raspberry-cherry sauce; duck foie gras terrine with warm brioche and fig compote.
Main course: Grilled filet mignon with asparagus, potato gratin, and foie gras sauce; pan-seared halibut with roasted artichoke and portobello-mushroom/goat-cheese potato cake and thyme-caviar sauce; pan-seared duck with sautéed spinach, mushroom, potato gratin, and raspberry sauce.
Dessert: Volcano chocolate cake; pear tart.
Serving times: 4 to 11.
Three courses, $65
First course: Endive salad with apples, radicchio, Maytag blue cheese, and red-wine/mustard vinaigrette; tomato bisque with goat-cheese gnudi and fried basil; country pâté with dijon and toast points.
Main course: Bistro filet, seasonal vegetable, Bordelaise and Béarnaise sauces, and frites; lamb ragout with Parmesan, peas, and caramelized pearl onions; flounder with essence of orange, curry, and pineapple.
Dessert: Pumpkin crème caramel; spiced-apple crumb cake with cinnamon-honey ice cream.
Serving times: 5 to 11:30.
Nine-course tasting menu, $125; optional wine pairing, $50
Savory courses: Spanish mackerel and caviar tartare with mango, jicama, chive, and lime; oysters, sea urchin, ginger, and lime; foie gras soup; scallop ceviche with charred-tomato water, papaya purée, peppers, onions, and popcorn; grouper with peppers, palm oil, and hearts of palms; quail and spaghetti squash; suckling-pig feijao with black beans and oranges; Kobe malanga.
Dessert: Special New Year’s dessert.
Serving times: 8:15 to 9:45.
Charlie Palmer Steak
Six courses, $95; optional wine pairings $45
First course: Ahi tuna crudo with olives and pickled artichoke.
Second course: Hubbard-squash soup with a duck-confit dumpling.
Third course: Poached Maine lobster with seared Hudson Valley foie gras, potato gnocchi, and roasted chicken oysters.
Fourth course: Squab with sweet-potato ravioli, smoked bacon, and roasted beets.
Fifth course: Braised short rib and grilled strip loin with porcini mushroom and black-garlic jus.
Dessert: Carrot-cake tart with candied pecans and maple-bourbon ice cream; petit fours and mignardise.
Serving times: 5 to 10:30.