Back to All Events

New Year's Eve at The Restaurant at 1900

Celebrate the New Year at 1900 with a prix fixe, five-course dining experience!

$140 per person, plus tax and gratuity
*****
Wine Pairings $65

There will be two seatings, the first being between 5:00 and 6:00, and the second between 8:00 and 9:00. Please call the restaurant if you do not see a party your size, or if you do not see the time you want.

Deposits are refundable with 72 hours or more notice. Please give the restaurant a call in the event that you need to cancel, even within the 72 hours. Due to the nature of the special menu, we ask that you notate any dietary restrictions and we will do our best to accommodate you.

Please contact us at 913-730-1900 if you have any questions.

Happy almost New Year from The Restaurant at 1900! We are excited to celebrate with a dazzling 5-course meal created by Chef Linda Duerr, paired with beautiful wines hand-selected by our Master Sommelier Doug Frost.

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

THE MENU

FIRST COURSE, choice of
Bouillabaisse with Poached Lobster Tail and Dungeness Crab
saffron potato purée, fennel confit, melted leeks, oven-dried tomato, orange-pernod lobster consommé

Ricotta, Black Perigord Truffle, and Egg Yolk Raviolo
caramelized butternut squash, pine nut brown butter, broken croutons

SECOND COURSE, choice of
Pekin Duck Breast and Lentil Pilaf Salad
endive and frisée, almond granola,
armagnac-poached cherry vinaigrette

Sea Scallop Crudo with Salmon Roe
ginger, pear, jicama, jalapeño, crispy pumpkin seed crackers, plantains, finger lime aïoli

THIRD COURSE
White Asparagus Risotto
brillat-savarin triple cream brie, black trumpet mushroom, lemon-pistachio pangrattato

FOURTH COURSE, choice of
Chilean Seabass with Green Grape Piccata

celery root purée, roasted chanterelle mushrooms, potatoes, and green beans, chanterelle cream 

Pan-Seared Filet Mignon with Fig and Foie Gras Butter
braised oxtail and sweet potato gratin, madeira demi-glace, crispy brussels sprouts,
leek soubise

DESSERT, choice of
Goat Cheese Cheesecake
graham cookie crust,
blood orange-hibiscus gelée, fresh raspberries,
blood orange supremes 

Bourbon, Maple, and Chocolate Pecan Tart
cranberry-cherry sauce, whipped cream 

VEGETARIAN/VEGAN MENU

FIRST COURSE
Garganelli in Radicchio Sauce with Caramelized Butternut Squash

pine nuts, black perigord truffle, broken croutons 

SECOND COURSE
Endive, Frisée, and Lentil Pilaf with Creamed Saffron Sunchokes
armagnac-poached cherry vinaigrette, almond granola 

THIRD COURSE
White Asparagus and Cauliflower Risotto
black trumpet mushrooms,
lemon-pistachio pangrattato

FOURTH COURSE 
Grilled Hen-of-the-Woods Mushrooms with Mulled Wine Demi-Glace
aleppo pepper-spiced carrots and cipollini, mushroom broth-braised cannelini, charred orange and pecan pesto, crispy kale

DESSERT, choice of
Coconut Panna Cotta

blood orange-hibiscus gelée 

Chocolate Mousse
coconut cream, cranberry sauce 

ADD ONS
Kusshi Oysters
champagne mignonette
$18 for 4

Caviar Service
white asparagus, chopped egg, pickled red onion, micro radish greens, sunchoke chips,
1/2 oz. amur kaluga caviar
$50