New Year's Eve at The Restaurant at 1900

Thursday, December 31, 2020
5:00 PM 11:00 PM 17:00 23:00

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$150 per person
plus tax and gratuity

*****

Wine Pairings $60

Ossetra Caviar Service $65 per ounce
with chopped duck egg, capers, toast, crème fraiche, chives

*****

There will be two seatings, the first being between 5:00 and 6:00, and the second between 8:00 and 9:15.

BOOK NOW - DINE IN

Our New Year’s Eve meals are available for 1900 at Home takeaway! The dinner will be all
5-courses, and you can add pairings if you would like. When you place your order you will choose a time to pick up. Limited availability!

BOOK NOW - 1900 at home takeaway

Deposits are refundable with 72 hours notice. Due to the nature of the special menu, we ask that you notate any dietary restrictions with your reservation so we can prepare a menu that aligns with your needs. This includes if you are interested in the vegetarian menu.

THANK YOU!

THE MENU

FIRST COURSE
(choice of)

King Crab Leg with Curried Butternut Squash Bisque
chili lime crème fraîche, brioche toast, coriander leaf, pepita

Golden Beet and Pear Borscht
Roquefort crema, walnuts, sweet onion beignets
Pairing: La Reserve de Malartic Blanc 2017 Pessac Leognan, Bordeaux

SECOND COURSE
(choice of)

Crispy Duck Confit and Pomegranate Salad
Belgian endive and radicchio, cinnamon almonds, shaved mountain rose apple and fennel, pickled red onion, pomegranate vinaigrette
Pairing: Siduri Pinot Noir 2018 Santa Rita Hills

Kusshi Oysters Poached in Smoked Butter
Japanese daikon radish cake, pickled Fuyu persimmon, tatsoi and mizuna, preserved lemon vinaigrette
Pairing: Craggy Range Sauvignon Blanc 2018 Martinborough, New Zealand

THIRD COURSE

Sunchoke Risotto with Globe Artichoke and Pine Mushroom Barigoule.
crispy red carrot and sunchoke, p’tit basque
Pairing: Feudi di San Gregorio Falanghina del Sannio 2017 Campania, Italy

FOURTH COURSE
(choice of)

Pan Roasted Veal Prime Rib Chop and Red Wine Bone Marrow Sauce
caper gremolata salad, toasted crumb, Italian porcini pasticciata
Pairing: Duckhorn Vineyards Merlot 2017 Napa Valley

Chilean Sea Bass and Butter Poached Lobster
green grape and Verjus fumet, roasted baby carrots, potatoes fondant
Pairing: Flowers Chardonnay 2016 Sonoma Coast

DESSERT COURSE
(choice of)

Chocolate-Cherry Layer Cake
dark chocolate ganache, brandied cherries, whipped cream
Pairing: Choice of a glass of East India Solera Sherry, Jerez, Spain (4.5 for half glass, 8 for full glass)

Niepoort Ruby Port, Douro, Portugal (4.5 for half glass, 8 for full glass)

French Custard Tart
meyer lemon caramel, brûléed grapefruit, blood orange
Pairing: Choice of a glass of HolyField Late Harvest Vignoles nv Kansas (3.5 for half glass, 6 for full glass)

Chambers Rosewood Muscat, Rutherglen, Australia (4.5 for half glass, 8 for full glass)

Chateau Petit Guiraud 2016 Sauternes (7 for half glass, 13 for full glass)

VEGETARIAN MENU

$115 per person, plus tax and gratuity

FIRST COURSE
Golden Beet and Pear Borscht
Roquefort crema, walnuts, sweet onion beignets
Pairing: La Reserve de Malartic Blanc 2017 Pessac Leognan, Bordeaux

SECOND COURSE

Apple Tea-Smoked Goat Cheese/Gouda and Pomegranate Salad
Belgian endive and radicchio, cinnamon almonds, shaved green apple and fennel, pickled red onion, pomegranate vinaigrette
Pairing: Craggy Range Sauvignon Blanc 2018 Martinborough, New Zealand