Ring in the New Years at Blenheim

Join us for a fun New Years Eve dinner with a multi-course farm-to-table feast. You can stop in early for some delicious bites and drinks before heading out into the night, or join us a little later for a six course dinner, count down to 2018, and pop champagne with us. 

5pm-8pm seating: $95pp 4-course seasonal tasting menu
9pm-2018: $125pp 6-course with canapés, midnight champagne toast & party favors! 

(a la carte menu available at the bar all night!)

Click below for reservations:

Book your Blenheim reservation on Resy

 

 

6-course menu late seating, $125pp
9PM - 2018

3 CANAPÉS
Oyster on espuma with ‘caviar’
Lobster mac'n cheese balls
Paté feuilletee scallop and shrimp mousseline, trout roe

FIRST COURSE   (choice of one)
Beets with citrus and spices, horseradish, red onion, mustard greens
Broccoli, Romanesco, kohlrabi, smoked bacon vinaigrette

SECOND COURSE   (choice of one)
Crab salad with pear and apple, lovage, buckwheat crepe
Foie gras torchon with birch syrup, country bread

THIRD COURSE   (choice of one)
Scallop with mandarine, potato puree, endive, trout caviar, gold leaf
Roasted squab, duck heart, castelfranco, frisee, sunchokes

FOURTH COURSE   (choice of one)
Poached halibut with beurre blanc and malossol caviar
 Guinea hen with black truffles, cabbage, salsify, truffle sauce

FIFTH COURSE   (choice of one)
Pork tenderloin and roasted chestnuts, cardoons, artichokes
Filet Mignon and seared foie gras, shortrib and leek vol au vant

(vegetarian option available for all courses)

SIXTH COURSE
Cheese with candied nuts
Apple tartlet
Chocolate Cremeux

 

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4-course menu early seating, $95pp
5PM - 8PM

1 CANAPÉ
Lobster mac'n cheese balls

FIRST COURSE   (choice of one)
Beets with citrus and spices, horseradish, red onion, mustard greens
Broccoli, Romanesco, kohlrabi, smoked bacon vinaigrette

SECOND COURSE   (choice of one)
Poached fish with beurre blanc and malossol caviar
Guinea hen with black truffles, cabbage, salsify, truffle sauce

THIRD COURSE   (choice of one)
Pork tenderloin and roasted chestnuts, cardoons, artichokes
Filet Mignon and seared foie gras, pomme dauphine

FOURTH COURSE—DESSERT    (choice of one)
Cheese with candied nuts
Apple tartlet
Chocolate Cremeux

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ADD AN EXTRA COURSE (OPTIONAL for both seatings):
American malossol caviar, spiced baked persimmon, creme fraiche, potato pancakes, ($30 supplement)