Articles > Food & Drink
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.
>> 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.
Co Co. Sala
Five courses, $110; includes Champagne course and truffles.
First course: Lobster crostini with caviar and mozzarella.
Second course: Manchego-and-baby-arugula salad with caramelized apples, dates, apples, oranges, and coffee vinaigrette.
Main course: Beef tenderloin with a Gruyère-and-cocoa-bean crust, Shiraz reduction sauce, and roasted-garlic-and-goat-cheese potato purée; pan-seared truffled Dover sole with risotto and morel mushrooms; portobello risotto with crispy potato and seasonal vegetables.
Fourth course: Cucumber-and-grape sorbet with cucumber and cilantro shoots, avocado-lime purée, and cumin shortbread.
Dessert: Dark-chocolate mousse with vanilla crème brûlée and salted caramel; white-chocolate-and-raspberry mousse; toffee-pudding cake with chocolate shavings and butter-toffee sauce.
Serving times: First seating, 5 to 8; second seating, 8:30.
Four courses, $90
First course: Pesto-marinated jumbo grilled shrimp, sweet potato, and arugula salad with pimentón-lemon vinaigrette; adobo-rubbed charred tuna with fresh hearts of palm, avocado, and roasted beets; Chino glazed beef-pork-and-pine-nut meatballs, and pickled-carrot/cilantro slaw; spinach-and-Manchego cheese puffs with goat-cheese/ranch sauce and olive oil; lump crab, smoked cheddar, tomatillos, and candied-peanut salsa.
Second course: Watercress, avocado, plantain salpicón, and Cabrales cheese with cumin-orange vinaigrette.
Main course: Whole filet of Australian sea bass with fried rice, baby-sprouts salad, and chile-citrus sauce; mango-barbecue-glazed jumbo shrimp and Anaheim pepper stuffed with quinoa, sweet potato, and mascarpone cheese, served with guacamole; pulled pork with orange mojo, Amarillo chile, black-bean broth, and Vigorón slaw; 12-ounce grilled sirloin with caramelized shallots, black kale, and yuca fries.
Dessert: Flan with berries; rice pudding.
Three courses; $99 (includes open bar)
Appetizers: Smoked Norwegian salmon with capers, onions, and mixed greens in lemon vinaigrette; cotechino sausage with braised lentils and rosemary; porcini mushrooms over warm polenta with Parmesan and white-truffle oil.
Main course: Butternut-squash tortellini in butter-and-sage sauce; spaghetti with Maine lobster and tomato-basil sauce; seared tilapia in Prosecco wine with haricot vert and fingerling potatoes; grilled lamb chops with potato cake.
Dessert: Tiramisu; warm apple-and-cinnoman crisp with vanilla gelato; pandoro with Grand Marnier zabaglione and mixed berries.
Serving times: 8 to midnight.
Five courses, $59 for reservations made for 5:45 or earlier; $75 for reservations made for 6 PM or later
First course: Prosecco; lentils with pecorino di fossa; meatballs with lemon-and-marsala sauce.
Second course: Roasted Brussels sprouts with braised pork belly and caramelized onions; house-made pâtés served with mustard; pan-fried potatoes, smoked prosciutto, horseradish-and-herb mascarpone, and golden caviar.
Third course: Risotto with squid, shrimp, clams, and mussels; cannelloni in a veal-and-pork ragu; wild-boar pappardelle with raisins, currants, spices, and grana cheese.
Main course: Rockfish with tomato sauce and vegetables; lamb chops with red-wine sauce and roasted potatoes; house-made duck-and-pork sausage on white-bean stew; roasted mushrooms on white-bean stew.
Dessert: Biscotti plate; flourless chocolate cake with ginger gelato; three flavors of gelato with chocolate sauce.
Serving times: 4 to 10:30.
Mie N Yu
Four courses, $85
First course: Butternut-squash soup topped with cashew salsa and curry-lime crème fraîche; Mediterranean salad of baby greens, golden beets, grape tomatoes, goat cheese, and pistachios.
Second course: Lamb kabobs with charred vegetables and cilantro-yogurt sauce; chicken satay with coconut/peanut sauce and tomato-cucumber-ginger salsa; tuna tartare with chile peppers, lemongrass, and kimchee aïoli, served over wonton crisps.
Main course: Grilled lamb skewer over basmati rice with golden raisins, carrots, and cilantro-yogurt sauce; garlic noodles with tofu, pea shoots, chiles, and tomatoes; lump crabcakes with wilted greens, tomato confit, and kimchee aïoli; sea scallops, seaweed salad, pearl pasta, and oyster mushrooms with pickled-ginger butter sauce; chicken breast with red-chile marinade; New York strip steak with asparagus and shiitake relish.
Dessert: Cardamom crème brûlée with ginger and strawberries; white-chocolate bread pudding with fruit compote, pomegranate anglaise, and vanilla ice cream; house-made chocolate truffles and chocolate-dipped strawberries; dark-chocolate molten cake with ganache, chai latte crème, and fresh berries.
Serving times: 7 to 9:30.
Five courses, $125
First course: Lemon-shrimp ceviche; beet carpaccio.
Second course: Maine lobster bisque with crème fraîche, parsnip chips, and lobster-tarragon salad; Belgian-endive-and-mâche salad with roasted apple, walnuts, and goat cheese; truffled pheasant pâté with orange/cranberry chutney and crostini.
Third course: Wild mushrooms with French Brie, leeks, microgreens, and herb emulsion; crab-and-avocado salad with Meyer lemon, mango, and ancho-chile vinaigrette; short-rib ravioli with Brussels sprout leaves and roasted-vegetable brunoise.
Main course: Pan-seared Maine lobster risotto with butternut squash, fennel, and spinach; beef-tenderloin Wellington with Cabarnet sauce, Kabocha-squash purée, black trumpet mushrooms, and citrus emulsion; lamb loin with juniper jus, truffled-turnip gratin, kale, shallots, and carrots; duck breast with quince sauce, Brussels sprouts, chestnuts, and parsnip-carrot purée; truffle risotto with roasted pumpkin, chanterelles, spinach, leeks, and radicchio.
Dessert: Chocolate cake with cappuccino ice cream; chocolate/peanut-butter bar with crème fraîche; amaretto crème brûlée with orange-cranberry compote; quince apple pie with ice cream; Meyer-lemon meringue tart; pecan-date pie; trio of cranberry, blood-orange, and coconut sorbets.
Serving times: 5:30 to 10:30.
Four courses, $100
First course: Foie gras terrine with ancho-huckleberry jam and almond brioche; Kona kampachi crudo with salsify, quince, and truffle salt; poached lobster with cabbage fondue and pear; caramelized blood orange, shaved fennel, and dried black olives.
Second course: Oyster risotto with Champagne sauce and caviar; house-made garganelli with ricotta and black truffle; seared sea scallops, cauliflower, chard, almond milk, and capers; black bass and sunchoke soup served with Meyer-lemon brown butter and sunflower seeds.
Main course: Duck breast and wild-persimmon-braised leg with baby turnips; Piedmont Ridge beef strip and red-wine-braised short rib with parsnip and coffee; pork with a truffled sweet-potato purée and cider gastrique; rack of lamb with porcini, celery root, and pomegranate; pumpkin souffle with goat-cheese fondue, pickled cranberries, and Brussels sprouts leaves.
Dessert: Tiramisu; triple-layer chocolate-mousse cake; mimosa sorbet.
Serving times: First seating, 5 to 7 (limited à la carte menu); second seating, 8 to 11 (prix fixe menu)
Three courses; $95
Appetizer: Yellowfin-tuna tartare, Meyer lemon, yuzu gelée, caviar; mâche-and-frisée salad with black truffle and warm goat cheese; foie gras with spinach and pomegranate jus; crabcake with fennel and tangerine; duck terrine with seven-grain bread, orange zest, and foie gras.
Main course: Steamed Hawaiian onaga fish with langoustine broth, ginger oil, and scallion rice; sea scallops with celery-root purée and truffle beurre blanc; venison loin with crusted chestnut, huckleberry jus, and potato mille feuille; guinea hen, winter roots, truffle potato, and sage jus; potato-crusted filet mignon with hedgehog mushroom, crones, and Rossini sauce.
Dessert: Torrone nougat parfait with Bartlett pear, chai meringue, and milk chocolate; glazed Satsuma mandarins with Arborio rice, caramel gelée, and hazelnut dacquoise; Key lime glacé with coconut soufflé, chocolate jelly, and coconut shortbread; chocolate roulade with coffee ice cream, roasted baby banana, and milk-chocolate chantilly.
Serving times: 5 to 6:30.
Seven-course tasting menu, $150
Savory courses: Selection of canapés, lobster roll with black truffle, foie gras, and lemon; steamed Mediterranean wild loup de mer fish with saffron and fruit emulsion; chestnut tortellini with black truffle; brioche-crusted veal cheek, grilled veal loin, and jus au Romarin; filet mignon with black truffle.
Sweet courses: Rosewater bavarois with grapefruit sorbet, Campari gelée, and pistachio; dessert trio of clementine foam with hazelnut shortbread, nougat parfait with milk chocolate, and frozen Tanzanie chocolate sphere.
Serving times: 8 to 9:30.