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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, an
d 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.