Ring in the New Years at Blenheim

Count down to 2017 and pop champagne with us; or stop in for a festive meal before heading out into the night.  Two seating options available. 
We are also serving brunch and dinner on New Years Day.
Our Tool Shed is available for private party on new year's eve for up to 12 PP.

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

Click here to make a reservation

Click here for private party bookings or call 646 400 3711, or email: privatedining@blenheimhill.com

 

Blenheim New Year's Eve Menu


 

$95pp 5-course prix-fixe early seating

5PM - 8PM

AMUSE BOUCHE
east coast oyster
meyer lemon and caviar

FIRST COURSE
celery root soup
vanilla poached pear, smoked trout...  or
sweet potato gnocchi
black truffle, marjoram...  or
beef tartare
anchovy, pearl onion


SECOND COURSE
poached farm egg
lamb ragu, crispy polenta...  or
seared diver scallops
wild salmon caviar, brown butter dashi...  or
guinea hen
charred winter lettuce, sauce bordelaise


THIRD COURSE
butter poached lobster
tarragon soubise, fennel, artichoke heart ...  or
leg of lamb
smoked celery root, cerignola olive, baby carrot ...  or
dry aged rib eye
pomme aligot, baby leeks...  or
mushroom risotto
matsutake, porcini


FOURTH COURSE
chocolate mousse cake
mint cacao nib ice cream...  or

lemon panna cotta
caramelized apple

 

$140pp 8-course late seating Menu

9PM - close

FIRST COURSE
east coast oyster
meyer lemon, caviar... or
hackleback caviar
creme fraiche, toast points
(supplement $30)

SECOND COURSE
butter poached lobster
celery root, vanilla poached pear... or
sea urchin
concord grape, yuzu

THIRD COURSE
sweet potato gnocchi
black truffle, marjoram... or
squid ink linguine
jonah crab, sesame

FOURTH COURSE
seared diver scallop
wild salmon caviar, brown butter dashi...  or
poached turbot
shellfish emulsion, littleneck clams

FIFTH COURSE
guinea hen
charred lettuce, sauce bordelaise...  or
chicken roulade
hazelnut mousseline, watercress

SIXTH COURSE
dry aged ribeye
pomme aligot, baby leeks... or
long island duck
saffron and parsnip puree, chestnut

SEVENTH COURSE
bonne bouche, vermont creamery
local honey comb, spiced almonds...  or
apple and lemongrass consommé
cherry sorbet

EIGHTH COURSE
lemon panna cotta
caramelized apples....  or
chocolate mousse
mint cocoa nib ice cream