I would like to receive the following free email newsletters:

Newsletter Signup
  1. Bridal Party
  2. Dining Out
  3. Kliman Online
  4. Photo Ops
  5. Shop Around
  6. Where & When
  7. Well+Being
  8. Learn more
What Washington Restaurants Are Serving This New Year’s Eve
Count down to 2011 at one of the many area restaurants serving up decadent menus on New Year’s Eve. Reservations tend to go quickly, so call ahead to secure your spot at a table. By Mollie Reilly
Comments () | Published December 13, 2010

>> 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.

Belga Café
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.

Bistro Cacao
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.

Brasserie Beck
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.

Café Atlántico
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.


Food & Drink
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
blog comments powered by Disqus

Posted at 07:05 AM/ET, 12/13/2010 RSS | Print | Permalink | Comments () | Articles