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 come early for some delicious bites and drinks before heading out into the night, or come in a little later and join us for a six course dinner, count down to 2018, and pop champagne with us. 

5:00-8pm seating: $95pp 5-course seasonal tasting menu
9pm-Close: $140pp 8-course with midnight champagne toast and party favors! 

Click below to make a reservation

 

4-course prix-fixe early seatings, $95pp

5PM - 8PM
 

CANAPÉ

Lobster mac'n cheese balls

 

FIRST COURSE
(choice of one)

Beets with citrus and spices, horseradish, red onion, mustard greens
or
Broccoli, Romanesco, kohlrabi, smoked bacon vinaigrette


SECOND COURSE
(choice of one)

Poached fish with beurre blanc and malossol caviar
or 
Guinea hen with black truffles, cabbage, salsify, truffle sauce

 

THIRD COURSE
(choice of one)

Pork tenderloin and roasted chestnuts, cardoons, artichokes
or 
Filet Mignon and seared foie gras, pomme dauphine

 

FORTH COURSE

Cheese with candied nuts

Apple tartlet

Chocolate Cremeux

 

 

American malossol caviar, spiced baked persimmon, creme fraiche, potato pancakes, ($30 supplement)

 

 

6-course prix-fixe late seatings, $125pp

9PM - close

3 CANAPÉS

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

 

FIRST COURSE
(choice of one)

Beets with citrus and spices, horseradish, red onion, mustard greens
or
Broccoli, Romanesco, kohlrabi, smoked bacon vinaigrette

 

SECOND COURSE
(choice of one)

Crab salad with pear and apple, lovage, buckwheat crepe
or 
Foie gras torchon with birch syrup, country bread


THIRD COURSE
(choice of one)

Scallop with mandarine, potato puree, endive, trout caviar, gold leaf
or 
Roasted squab, duck heart, castelfranco, frisee, sunchokes


FOURTH COURSE
(choice of one)

Poached halibut with beurre blanc and malossol caviar
or 
Guinea hen with black truffles, cabbage, salsify, truffle sauce

 

FIFTH COURSE
(choice of one)

Pork tenderloin and roasted chestnuts, cardoons, artichokes
or 
Filet Mignon and seared foie gras, shortrib and leek vol au vant 


SIXTH COURSE

Cheese with candied nuts

Apple tartlet

Chocolate Cremeux

 

($30 supplement)

American malossol caviar, spiced baked persimmon, creme fraiche, potato pancakes