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Where to Book Your Reservations For New Year’s Eve and Day Dining in Dallas

photo from Butler’s Pantry

I know. I’m also hyperventilating, too. Pretty soon it’ll be Christmas, then New Year’s, then back to work on the second. Time is flying way too fast. This means you’ve got to start making your reservations pronto before you get put on a waiting list. Rub your hands and start calling. Here’s a list of places doing special New Year’s Eve and Day dinners. If you’re still behind on Christmas,  you can check out the list of establishments open on December 24 and 25 right here.

Asador
Bistro 31
Blue Mesa Grill
Bolsa
Bonnell’s
Boulevardier
Cafe des Artistes
Cafe Izmir
Cafe Pacific
Canary by Gorji
Cedars Social
Central 214
Chamberlain’s Fish Market
Chamberlain’s Steak and Chop House
Dallas Chop House
Dallas Fish Market
Del Frisco
DISH
Dragonfly at Hotel ZaZa
Driftwood
Fearing’s
Fedora
Five Sixty
The Front Room: A Park Cities Diner
The Gin Mill
The Grape
Holy Grail Pub
Hotel St. Germain


JoJo
Lavendou
The Loft Restaurant
Max’s Wine Dive
Meddlesome Moth
Nobu
Nosh
Oak
Ocean Prime
Park Tavern
Princi Italia
Private Social
The Pyramid
Rosewood Mansion Turtle Creek
Samar
The Second Floor
Ser
Sevy’s Grill
Stampede 66
Steel Restaurant
Stephan Pyles
Toulouse
Urban Taco
Victory Tavern
Village Marquee
Warwick Melrose
ZEN Sushi


Asador

Monday, December 31, 2012
Located inside The Renaissance Dallas Hotel
2222 Stemmons Freeway

Executive Chef Brad Phillips has crafted a New Year’s Eve tapas menu that is true to Asador’s farm to fire concept. These small bites are perfect for sharing and offer enough variety to satisfy ever-changing cravings throughout the night. The menu includes: Mexican ceviche with rock shrimp, tomato, cucumber, local peppers, cilantro, and fresh citrus for $8; chickpea puree and pita made with roasted local eggplant and extra virgin olive oil for $5; Gulf of Mexico oysters accompanied by champagne mignonette and house-made cocktail sauce for $6 per half dozen and $10 per dozen; and grilled house-made BBQ wings alongside arugula and Deep Ellum blue cheese for $6. End the year with mouthwatering bites of each menu offering. For more information or to make reservations, please call 214-267-4815.

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Bistro 31

87 Highland Park Village #200
Dallas, TX 75205
(214) 420-3908
Regular menu and New Year’s Eve specialty menu

APPETIZERs
bluE PoInT oysTERs
champagne gelee and american caviar 20
La Marca Prosecco

sEAREd foIE gRAs
cassoulet of black eyed peas and macerated white grapes 22
Luigi Righetti Valpolicella

EnTREEs RoAsTEd bREAsT of PhEAsAnT
sweet carrot puree, brussels sprouts, bacon and quince with natural jus 38
Tortoise Creek Zinfandel

hERb cRusTEd hAlIbuT
black truffle potato gratin, pearl onions, asparagus and mushroom emulsion 40
Lioco Chardonnay

dEssERT PInEAPPlE And coconuT fInAncIER
rum caramel and coconut gelato 9
Carabella Late Harvest Pinot Gris

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Blue Mesa Grill

Tuesday, January 1, 10:00 am-2:00 pm
$18.95 per person. Children 6-10 years are $6.95, and children 5 and under are free.
Buffet available at all locations

Menu
• rainbow chips, fire roasted salsa, fresh made guacamole
• enchiladas including chicken-mushroom with chipotle cream and blue corn cheese
• grilled chicken & steak fajitas
• adobe pie® stuffed with chicken, cheese and roasted peppers
• carving station – glazed ham / roast bbq ranchera brisket / roast turkey
• taco bar – tomatillo chicken, almond shredded pork, carnitas and more – with homemade tortillas
• grilled fish – red chile salmon
• omelet bar – large assortment of fillings
• salads – southwestern caesar, spinach, pasta salad and others
• belgian waffles with fresh fruit
• huevos rancheros, eggs benedict, migas, grilled sausage
• desserts – homemade chocolate chip-pecan cookies, assorted flans, churros, fruit cobbler, guajillo apple pandowdy
• agua fresca, juices, coffee & tea

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Bolsa

614 W. Davis Street, Dallas 75208
Join us for New Years Eve from 5pm – 10pm.
Reservations accepted – please call 214-367-9367 or email contact@bolsadallas.com

appetizers
Butternut Squash and Foie Gras Soup ($9)
spiced pumpkin seed brittle and Creme fraiche
TGH Farms Mixed Green Salad($9)
caprino royale chèvre, radish and sherry vinaigrette
Frisée ($9)
benton’s bacon, walnuts, pear and blue cheese
Roasted Beets($10)
yogurt, cucumber, mint, cashews and feta
Beef Belly Pastrami ($14)
toasted oats, red cabbage, parsnip and port reduction
Charred Spanish Octopus ($15)
romesco, white beans and leeks
Crudo of Tuna ($17)
avocado-fennel purée, grapefruit, pickled celery, pine nuts and jalepeno
entrees
Ricotta Gnocchi ($28)
hen of the woods, roasted peppers, mizuna and pecorino
Roasted Porchetta ($30)
braised cabbage, quince, black pepper and mustard
Muscovy Duck Breast ($30)
brussels sprouts, turnips, kabocha squash and huckleberries
Skate Wing ($30)
curried cauliflower purée, capers, golden raisins, blood orange and rye croutons
Atlantic Fluke ($32)
mussels, soffrito, roasted tomato, mustard greens and country ham broth
Veal Cheeks ($34)
homestead mills stoneground grits, braised greens and sweet potato
Wagyu Bavette Steak ($35)
celery root purée, carrots, hazelnuts and lime salsa verde
desserts
Blood Orange Soup with champagne sorbet and fresh herbs

Lemon Hazelnut Tiramisu

Chocolate Shortbread , raspberry mousse, and chocolate almond bark

Cara melized white chocolate pot de creme, bruleed banana and mint creme chantily

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Bonnell’s

Date: Monday, December 31st, 2012
Price: $90 per person (price does not include tax or gratuity)
Reservations required. Please call 817.738.5489.
4259 Bryant Irvin Rd., Fort Worth

First Course
Sampling of Our Finest Appetizers

Crispy Fried Quail Leg, Oyster Texasfeller,
Elk and Green Chile Cheese Grit Mini Taco,
Rabbit Corn Dog with Rosemary Dijon,
and Lobster Salad with Avocado and White Truffle

Second Course
The Perfect Marriage of Land and Sea

Center Cut Beef Tenderloin Filet
with Reduction of Pinot Noir and Dried Cherries
Over Black Truffle and Mushroom Grits
Served Alongside a Jumbo Lump Crabcake
with Red Chile Hollandaise
Atop a New Year’s Black-Eyed Pea Cake

Third Course
Dessert Sampler

Eggnog Creme Brûlée Tarte, Peppermint Ice Cream,
White Chocolate Mousse Cup with Pomegranate Seeds,
and Chocolate Ganache Tarte
with Walnuts and Drunken Cherries

Paired with a Glass of Sparkling Wine

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Boulevardier

New Years a la carte menu
408 N. Bishop Ave. #108
Dallas, Texas 75208
214.942.1828 or brooks@boulevardier.com for reservations

STARTERS
Crawfish Beignets smoked pimenton aioli, house pickled barking cat farm sweet peppers 10
Farm to market texas greens and produce, texas cheese 9
Onion soup caramelized onion, gruyere baguette 8
The Big board – a tasting of charcuterie: moulard duck ham, smoked pork rillettes, smoked bay of fundy salmon, country pork pâté, and beef tongue pastrami. 22
Foie gras torchon supplement + 7
Nantucket bay scallops saffron-potato risotto, sautéed rapini, radish, black olive oil 15
Farm Egg Raviolo sautéed wild mushrooms, Parmesan, black truffle, chervil 14
Tasting of Salmon tartare and house smoked cucumber, dill creme fraiche, salmon roe, pickled red onion, meyer lemon, crisp capers 12
Seared foie gras apple- pecan upside down cake, roasted grapes, crisp candied ginger, cranberry gastrique 16

MAINS
Pheasant duo wood grilled breast and pheasant -foie gras sausage, pomegranate, roasted Brussels sprouts, house bacon, savory bread pudding, quince jus 36
Steak frites wood grilled hanger steak, maitre d’butter, red wine jus, hand-cut fries 23
Lamb neck fingerling potato, glazed shallot, bacon, roasted carrot, nicoise olive, sauce verte 25
Bouillabaisse lobster saffron broth, mixed seafood, shrimp, clams, mussels, baby octopus, rouille 28
Up charge- Add a Maine lobster tail 16
Cassoulet slow cooked white beans, duck leg confit, housemade sausage, pork belly 24
Wood grilled bison filet au poivre pommes purée, haricot verts, baby carrots, garlic confit, red wine jus 40
Up charge -Lobster Oscar sauce – poached Maine lobster and sauce bearnaise 8
Cast iron red snapper black eyed peas “falafel,” pickled vegetables, tomato confit, local greens, fennel tzatziki, espellette 34

DESSERTS
Creme brûlée 7
Chocolate Opera cake cocoa nibs , chocolate-espresso ice cream, salted caramel 10
Financier cake brown butter, almond flour, citrus segments, fennel pollen, white chocolate ice cream, 9
Bread pudding 8

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Cafe des Artistes

1722 Routh St. #132
Dallas, TX 75201
(214) 217-6888

5:00pm – 9:00pm: Regular menu
9:00pm – Close: Regular menu and New Year’s Eve menu (menu attached)
9:00pm – 1:00am: Live music by Kent and Kay
After 9pm: $20.00 entrance fee (includes a glass of complimentary champagne and party favors)

carnaroli rice organico 26
Organic Risotto with Shaved Black Truffle and Parmesan

european turbot 30
Grilled Eggplant “Compote”, Red Flame Grapes, Globe Artichokes, Espelette Pepper and Fennel Emulsion

pan roasted pekin duck 33
Braised Swiss Chard, Sweet Corn “Pudding”, Black-Eyed Peas, Golden Corn Kernels, Molasses Gastrique and Bourbon-Apple Jus

butter roasted nova scotia lobster 38
Black Farfalle, Globe Artichoke, Golden Beets, Fava Beans, Oven Roasted Tomato and Licorice Root Emulsion

prime beef tenderloin “rossini” 34
Braised Bloomsdale Spinach, Hudson Valley Foie Gras, Porcini Mushroom, Petite Carrots, Shaved Black Truffle and Madeira Jus

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Cafe Izmir


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Cafe Pacific

$95 Pre Fixe, No Substitutions or Splits

FIRST COURSES
KONA CAMPACHI
Petrossian Caviar, Lemon Zest, Chive, Olive Oil
VITAL FARMS PERFECT EGG
Salt Cod, Yukon Potato, Oregon Black truffle
NEW BEDFORD SEA SCALLOP
Ruby Red Grapefruit, Caramel, Basil
VENISON TARTARE
Lemon, White Anchovy, Caper, Gaufrettes

SECOND COURSE
LOBSTER “ESPRESSO”
Pedro Ximenez Sherry Froth, Savory Madeline
BABY BEETS
Goats Cheese, Pink Peppercorn, Tarragon
BUTTER LETTUCE SALAD
Pomegranate, Pecan, Blue Cheese, Maple Vinaigrette
ALASKAN KING CRAB
Almond Milk, Parsley, Sweet Paprika

THIRD COURSE
THREE ONION CRUSTED SEA BASS
Corn Risotto and Ancho Cream Sauce
MEDITERRANEAN BRANZINO
Mousseline, Sea Urchin Beurre Monte
ATLANTIC FLOUNDER
Fresh Lump Crab, Spinach, Blood Orange
“CULOTTE DE BOEUF”
Fried Oysters, Black Garlic, Mustard
PHEASANT
Foi Gras, Savoy & Porcini Dressing
CAFÉ PACIFIC CLASSIC PEPPER STEAK
Baby Vegetables, Cognac Sauce

FOURTH COURSE
BUTTERSCOTCH CRÈME BRULEE
Coconut Cookies
CHOCLATE PAVE
Crème Anglaise
ÉCLAIR
Chestnut, Pear, Orange
KEY LIME TART
Raspberry Sauce

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Canary by Gorji

Monday Dec 31, 2012 5pm – midnight
Four Course Dinner
$59 per person plus tax and gratuity
Champagne toast at midnight
Limited seating- please call for reservations at 972-503-7080

Choice of Appetizer
Grilled Chilled Avocado with poached shrimp & pomodoro
Bulgarian Feta and Pomegranate with toasted pita

Choice of Salad
Spinach with fresh berries
Caesar prepared traditionally with fresh egg yolk
Canary Wedge with prosciutto & grilled jalapeno

Choice of Entree
Prime Beef Filet with garlic gorgonzola mashed potatoes & vegetables
Lamb T-Bone & Grilled Quail with tzatziki served over tabbouleh
Wild-Caught Salmon Lime grilled with white wine, lime and capers
Please inquire about vegetarian entree

Choice of Dessert
Chocolate Cake with fresh berries
Four Berry Sorbet

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Cedars Social

$75 per person
1326 S. Lamar St.
214-928-7700

Executive Chef Toby De La Rosa has prepared a tantalizing three-course New Year’s Eve menu for $75 with dinner services at 7, 9 and 11 p.m. First course options include Lobster Bisque, Duck Confit, and Gnocchi followed by main course selections that offer enough variety to suit any taste buds. Colorado Lamb Rib-eye, Half Hen, Turbot, and Estancia Bone-In Fillet are all served with complementing sides – see full menu for details. Guests then finish the meal with their choice of two delectable desserts, Rose Water Panna Cotta or Chocolate Gateau. New Year’s Eve wouldn’t be complete without a glass of Etoile Brut, complimentary with dinner, and barman Michael Martensen’s famed cocktail creations will also be available from the bar menu. For more information or reservations, please call 214-928-7700.

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Central 214

December 31, 2012, from 5pm – 11pm
$70 per person and includes a glass of prosecco
Menu features may also be ordered a la carte. Specially selected wine, beer and cocktail pairings will be offered for an additional charge.
For reservations, call 214-443-9339

apps
nantucket bay scallops, morcilla + littleneck clams
sardine bruschetta, ty’s hot pepper escabeche
goat rillette, garlic toast
saffron risotto, hen of the woods mushrooms
sunchoke bisque, sturgeon caviar
prosciutto wrapped quail, mascarpone polenta + fig jam

salads
dinosaur kale, ricotta salata + raw artichoke
shaved celery root, pine nuts + apples
toms arugula, lemon + parmesan
roast beets, duck confit + texas bloombonnet

entrees
dijon crusted dorper lamb chops, brussels sprouts + parsnip puree
crispy duck breast, green lentils, crème fraiche + spicy roast cauliflower
franconia braised beef cheeks, fondant potatoes + celery leaf pistou
striped bass paella, blue crab, mussels + spanish chorizo
beef tenderloin, glazed fingerlings + hedgehog mushrooms
1Ž2 lobster thermidor, shaved fennel + mache
wild mushroom ragout, crispy gnocchi + basil pesto

desserts
ugly pug chocolate cake, chantilly cream
sticky toffee pudding, butterscotch sauce
crème brulee, shortbread cookies
fried churros, cajeta + fuji apples

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Chamberlain’s Fish Market

525 Belt Line Rd. ~ Addison, TX 75001
Call Now For Reservations ~ 972-503-3474

Appetizer Combinations
Baked Crabmeat Stuffed Shrimp with Sherry Lobster Sauce Seared Ahi Tuna Nacho with Wasabi
Bruschetta with Smoked Mozzerella, Tomato and Basil

Selection of One Starter
Shrimp, Crabmeat and Lobster Chowder with Spanish Sherry Bibb Lettuce, Roasted Pears, Warm Goats Cheese, Walnuts and Vermont Maple Vinaigrette Baby Spinach, Applewood Bacon, Roasted Almonds, Warm Blue Cheese Dressing House Smoked Salmon, Baby Greens, Pickled Onions and Peppercorn Honey Mustard Caesar Salad, Parmesan Crusted Shrimp and Smoked Paprika Croutons

Selection of One Entrée
Cajun Grilled Redfish with Sautéed Shrimp Tabasco Butter Sauce Grilled Filet Mignon with Béarnaise Sauce Sautéed Mahi Mahi with Lemon, Dill and Bay Shrimp Sauce Almond Crusted Rainbow Trout with Champagne Lobster Sauce 40 Day Aged Rib eye with Roasted Garlic Peppercorn Butter Filet Mignon Topped with Jumbo Lump Crab Cake Add $10
All Entrees are served with Yukon Mashed Potatoes and Roasted Asparagus

Selection of One Dessert
Warm Apple, Cinnamon & Pear Turnover with Vanilla Ice Cream Maple Crème Brûlée Warm Chocolate Gateau White Chocolate Cherry Bread Pudding with Caramel Sauce Triple Chocolate Peanut Butter Pie

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Chamberlain’s Steak and Chop House

1st Option from 4:30-6:45pm offering a Three Course Menu $69.95 p/p
2nd Option from 7:00- 11:00pm offering a Four Course Menu $79.95 p/p
5330 Beltline Rd.
Call Now For Reservations ~ 972-934-2467

Appetizer Combination
Mini Tenderloin Wellington with Truffle Béarnaise Sauce Smoked Shrimp and Lobster Cake with Meyer Lemon Sauce Shrimp Cocktail with Bloody Mary Vodka Sauce

Selection of One Starter
Shrimp, Crab and Lobster Bisque Grilled Corn, Duck and Wild Rice Chowder House Smoked Mozzarella, Tomatoes and Basil with Orange Balsamic Vinaigrette Baby Iceberg Wedge with Port Wine Pears, Blue Cheese and Pecans Grilled Romaine Lettuce with Brazos Valley Cheese, Toasted Almonds and Pomegranate Vinaigrette

Selection of One Entrée
40 Day Aged Peppered Prime Ribeye with 40 Creek Whisky Sauce
Lemon and Basil Crusted Rainbow Trout with Sautéed Jumbo Lump Crab Meat Sea Salt Roasted Prime Rib of Beef with Horseradish Cream and 24 hour Au Jus Filet Mignon with Local Blue Cheese Butter
Seared Sea Scallops with Sweet Corn Soufflé and Champagne Lobster Sauce
Filet Mignon with Porcini Mushroom Peppercorn Sauce *** Add 8oz Lobster Tail to any entree for additional $19.95
All Entrees are served with Truffle Yukon Mashed Potatoes and Roasted Asparagus

Selection of One Dessert
Grand Marnier Crème Brulee Meyer Lemon Pie with Ginger Snap Crust and Fresh Berry Sauce Chocolate Banana Bread Pudding with Banana Rum Caramel Sauce Warm Chocolate Ganache Cake with Heath Bar Chocolate Sauce Cheese Cake with Fresh Berries and Raspberry Liquor

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Dallas Chop House


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Dallas Fish Market

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DISH

A la carte dinner menu
Special NYE Prix Fixe Menu Available
Complimentary champagne toast at midnight
$50 Hosted Open Bar, 10pm – 2am
4123 Cedar Springs Rd, Ste. 110
214-522-3474

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Dragonfly at Hotel ZaZa

New Year’s Eve Dinner at Dragonfly:
5:30PM – 6:45PM: Features Three-Course Prix Fixe Dinner Menu, $75 per person
7:00PM – 11:00PM: Features Four-Course Prix Fixe Dinner Menu, $150 per person, includes admission into New Year’s Eve Celebration
For Reservations, please contact Dragonfly at 214-550-9500

New Year’s Day Brunch:
Featuring the Weekend Brunch Menu with traditional New Year’s Day Specials

Seating 1: $75 per person

STARTER
HUMBOLDT FOG CHEESE
Honey Comb & Marcona Almond Lavash
- OR -
PROSPERITY SOUP
Black Eyed Peas | Collard Greens | House Cured Pancetta | Duck Stock
- OR -
ROASTED BEET & GOAT MILK RICOTTA
Herb & Flower Salad | Pistachio | Satsuma Mandarin Orange

MAIN
14 OZ PRIME STRIP
Goat Cheese Tater Tots | Roasted Baby Carrots
- OR -
ROASTED ALL NATURAL AMISH CHICKEN
Celeriac Puree | Glazed Red Pearl Onions | Mushrooms
- OR -
BRAISED OCTOPUS
Gnocchi | Chorizo Bolognese
- OR -
ROASTED SCALLOPS
Butternut Squash Puree | Spiced Bacon Brussels Sprouts | Pomegranate Gastrique
- OR -
SAUTEED BASS
Toasted Farrotto | Parmesan-Lemonette Dressed Broccolini

SUGAR
WARM CHOCOLATE CENTER CAKE
Kahlua Crème Anglaise
- OR -
PINEAPPLE UPSIDE DOWN CAKE
Ginger Ice Cream | Star Anise Caramel
- OR -
EGGNOG-BOURBON FLOAT
Gingerbread Men
- OR -
OZZIE’S PERSONAL CHOCOLATE PECAN PIE
Whipped Cream

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Driftwood

Four Courses for $75 plus tax and gratuity
642 W. Davis St.
214-942-2530

First Course, Choose One

“Everything” Cured-Grated Verlasso Salmon
Crème Fraiche “Cheese Cake”, Chive Pancakes, Caviar

Littleneck Clams, Saffron-Chorizo Broth
Confit Marble Potatoes, Butter Beans

Sunchoke-Turnip Soup, Glazed Chestnuts
Preserved Lemon Olive Oil, Crispy Brussels Sprout Leaves

Nantucket Bay Scallops, Rye-Horseradish “Soil”
Shiitake Crackers, Asparation, Fuyu Persimmon
Rutabaga-Truffle Sauce

Second Course, Choose One

Mixed Baby Beets, House Made Ricotta, Watercress
Smoked Huckleberry Granola, Meyer Lemon Yogurt Espuma

Crispy Bluepoint Oysters, Wild Arugula
Serrano Ham, Pickled Pearl Onions
Oyster- Cabrales Crema

Citrus Cured Japanese Hamachi, Smoked Farm Egg Purée, Caper-Raisin Emulsion, Brioche Croutons, Frisée
Warm Bacon Vinaigrette

Third Course, Choose One

Char-grilled Octopus, Pickled Cipolini Onions
Manzanilla Olives, Potato Confit, Watercress
Smoked Tomato Vinaigrette

Arctic Char, Melted Leeks, Celeriac
Verjus Pickled White Grapes, Black Garlic-Truffle Purée Toasted Spaetzle

Day Boat Scallops, Red Onion-Bacon Marmalade
Rio Star Grapefruit- Brown Butter, Parsnip Purée
Pickled Celery, Roasted Root Vegetables

Duo of Lamb, Grilled Loin, Crispy Sweet Breads
Oyster Mushrooms, Roasted Rutabaga, Lentils Du Puy Meyer Lemon Lamb Jus

Georges Bank Monkfish, Pancetta, Crispy Polenta
Salsa Verde, Roasted Jerusalem Artichokes

Butter Poached Maine, Spaghetti a la Chittara
Uni Sauce, Baby Kale, Shellfish Froth

Dessert, Choose One

Callebaut Chocolate Crème Brullee, Sea Salt Caramel, Burnt Orange Whipped Cream

“PB&J” Peanut Butter “Pie”, Toasted Marshmallow Caramelized Banana Pudding, Concord Grape Ice Cream
Cocoa Nib

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Fearing’s

December 31, 2012, 5 to 10:30 p.m.
$175 per person, excluding tax, gratuity and beverage other than included champagne toast
The Ritz-Carlton, Dallas, 2121 McKinney Avenue
214-922-4848

Johnny Reno from the Barbwires will be playing sax that evening, and Dean will join him to sing a set at midnight. Fearing’s Rattlesnake Bar and Live Oak Bar will be open until 1:45 a.m. that evening, with midnight balloon drops planned for both bar settings. There is no cover charge at either bar on New Year’s Eve.

First Course Trio
Bacon-Wrapped Quail Ballantine with Foie Gras/Truffle Farcé on Quince Marmalade; Crispy Sesame Blue Point Oyster on Creamy Ginger Maitake Mushrooms; and House-Smoked Salmon Tartare with Dill Potatoes, Preserved Meyer Lemon Crème Fraîche and Caviar

Second Course Selections
Maine Lobster Bisque with Lobster Cognac Fritters and Melted Leeks

Seared Nantucket Bay Scallops on Orange/Parsnip Purée, Indian Wild Rice Pudding with Iowa Prosciutto, Toasted Pecans, Brussels Sprout Leaves, Confit Fennel and Red Currant Compote

Yoakum Wagyu Beef Carpaccio and Hudson Valley Foie Gras Nuggets with Shaved Black Truffles, Texas Olive Oil, Grana Padano Parmesan Cheese and Baby Swiss Chard/Pickled Golden Beet Salad

Seafood Duo: Lump Blue Crab Salad with Carnival Amaranth on Russian Dressing and Poached Jumbo Prawns with Horseradish Cocktail Drizzle

Third Course Selections
Pan-Seared North Atlantic Turbot and Maine Lobster Pasta with Oregon White Truffle Cream, English Peas and Shallot French Beans

Roasted Garlic Double-Cut Lamb Chops on Bacon/Cauliflower/Leek Purée with Asparagus Sauté, Kennebec Potato Frites and Hollandaise Sauce Foyot

Wood-Grilled Nil Gai Antelope Sirloin over Jalapeño Elk Sausage Choucroûte with Rabbit/Wild Mushroom Pot au Feu and Purple Sweet Potato Crisps

Fearing’s Beef “Wellington” with Pâté de Foie Gras and Royal Trumpet Mushroom Duxelle, Creamed Spinach and Sauce Perigueux

Dessert Trio
Old-Fashioned Apple Cranberry Pies with Brown Sugar Crème Fraîche, Dark Chocolate Crepes with Nutella Filling and Blood Orange Champagne Shooter

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Fedora

One Art’s Plaza
1722 Routh Street
214-999-0009

Foie Gras 14
Pan seared Duck Liver with a black truffle polenta cake, micro greens & a
Woodford Reserve Demi
Italian Deviled Eggs 10
Hard boiled eggs stuffed with egg yolks, mayonnaise, Dijon, pesto & asiago cheese
Fried Risotto 12
Risotto balls stuffed with aged white cheddar & fresh basil fried golden brown and
served with our house-made marinara
Mushroom Ragout 12
Wild mushrooms cooked with o cognoc cream sauce served on brioche
Chicken Broccoli Alfredo 8
Roasted chicken, broccoli florets, garlic & cream
Classic Caesar 8
Crisp hearts ofromaine, Caesar dressing & home croutons
Sekel Pear 9
Poached baby pear then stuffed with Maytag cheese, baby spinach, frisee, candied
pecans & a port wine dressing
True Scampi Market price
Norway lobster sauteed with garlic, olive oil, white wine, butter & finished with
red pepper flakes served with tomatoes, haricot verts & a White Bean Agnolotti
Filet of Beef $38
Horseradish Encrusted, Dauphinoise Potatoes, Asparagus & a Hollandaise Sauce
Molasses Bone-In Pork Chop 34
lOoz Molasses Rubbed Berkshire Pork Chop served with a Root Vegetable Hash,
Haricot Verts, Apple Butter & a Colbert Sauce
Dover Sole 36
True Sole stuffed with Blue Crab served on a bed of Rice Pilaf Baby Carrots & a
Chardonnay Butter Sauce
Mascarpone Cheesecake

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Five Sixty

December 31st, 2012
5 p.m. – 10:30 p.m., reservations available every half hour
300 Reunion Blvd.
214-741-5560

Guests at Five Sixty are invited to indulge in a five-course prix fixe dinner featuring a selection of chef Patton Robertson’s most delectable dishes. The celebratory evening will begin with a bang as diners enjoy dishes such as Nantucket Bay Scallop, Duck “Won Ton” Soup, Whole Main Lobster and Duo of Local Wagyu and will finish with a champagne toast. The New Year’s Eve tasting menu is available at $175 a person, plus tax and gratuity. Optional wine pairings are available for an additional $50 per person. Reservations will be available every half hour between 5 p.m. and 10:30 p.m. For reservations, please call 214.741.5560 or visit www.opentable.com. Guests who are dining at Five Sixty can extend their New Year’s celebration for an extra $75 to join the private party in Reunion Tower which also includes complimentary valet.

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The Front Room: A Park Cites Diner

$55 per person, plus tax and gratuity.
Reservations are recommended with seating’s available from 5 p.m. to midnight.
6101 Hillcrest Avenue
214-219-8282

First Course: Choice of salad or starter
Second Course: Pan roasted filet, butter poached lobster, truffle mashed potatoes and shaved winter vegetables
Third Course: Malt chocolate cake with vanilla milk

Ring in 2013 at The Front Room: A Park Cities Diner with a special three-course New Year’s Eve menu from Executive Chef Nick Amoriello, in addition to the regular all day dining menu inspired by classic diner fair with unique, upscale twists. Top off the evening with DJ-spun tunes and a complimentary champagne toast at midnight. Reservations are recommended with seating’s available from 5 p.m. to midnight.

Then say hello to the New Year with a make-your-own Bloody Mary and mimosa bar while enjoying the brunch menu on January 1 from 7 a.m. to 3 p.m. For $15 receive a carafe of champagne and fill your glass with a selection of accompaniments including fresh juices and fruits. $5 gets you a glass of Smirnoff vodka to mix with house-made Bloody Mary mix or your favorite bottled mix. Throw in a tasty selection of gourmet toppings for one primo cocktail!

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The Gin Mill

1921 North Henderson
Call 214-824-3343 or go to www.ginmilldallas.com

The Gin Mill opens at 11:00 a.m. January 1, 2013 for the heavy headed with a special New Year’s Day Brunch. Huevos Rancheros, Chilaquiles and Eggs Florentine will wake the weary along with Bloody Mary and Mimosa specials.

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The Grape
Reservations begin early at 5pm.
2808 Greenville Ave.
Call 214-828-1981

Celebrate New Year’s Eve (Monday, December 31) at The Grape Restaurant on Greenville Avenue. Chef/Owner Brian C. Luscher and wife Courtney feature a prix fixe 3-course dinner for $65, with an option to add wine pairings ($20); beverages, tax and gratuity additional. The last seating will enjoy a complimentary glass of champagne and traditional party favors to help ring in the New Year!

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Holy Grail Pub

8240 Preston Rd, Plano
972-377-6633

Our ever popular 5 course feast paired with 5 unique and complementary beers returns to celebrate New Years Eve! Seating at 7 p.m. and reservations are required. $65 per person. Call 972-377-6633 or email brian@holygrailpub.com

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Hotel St. Germain

First Seating
6:00 or 6:30 Dinner Only
$95 per person

Second Seating
8:00-10:30 Dinner & Dancing
$160 per person

2516 Maple Avenue

The Club St Germain experience promises the ambience of an old
Hollywood nightclub with a dance floor in the main dining room ringed by intimate
dinner tables Enjoy a multicourse gourmet dinner at your reserved table
and dance night away to the sultry rhythm and blues music of
The Memphis Soul Band.

A glass of bubbly and a midnight countdown will make for
a memorable evening as we welcome 2013 in style. Club St Germain
is like nothing else you will find in Dallas. Please call our Concierge
for details and make your reservation while tables are still available.

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JoJo

$85 per person
Two Seatings at 5:30 & 8:30 pm
Starting at 10:30 – Bottle Service only
2626 Howell Street, Dallas 75204
214.754.4949 for reservations

http://jojodallas.com

Amuse
Shrimp and Bloody Mary Cocktail

First Course
Scallop, Roasted Trumpet Mushrooms, Red Wine Butter or
Potato Crusted Snapper, Celery Root Salad, Granny Smith Apple Dressing

Second Course
Grilled Sausage and Leek Stuffed Quail, Port and Current Jelly, Toasted Brioche or
Duo Duck (Leg and Breast), Curly Endive, Fig Confiture

Third Course

Prime Ribs of Beef, Braised Vegetable Terrine, Napa Cabbage, Truffle Jus or
Fire Roasted Salmon, Parsnip Puree, Saffron Garlic Sauce

Dessert
Chocolate Mousse “Le Cirque” or
Laurel Surprise

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Lavendou

$64.95 per person for three courses (Potage or Entrée/Plat Principal/Dessert) and $74.95 for five courses (Amuse/Potage/Entrée/Plat Principal/Dessert) and a glass of champagne.
contact Lavendou at 972-248-1911, or e-mail provencial@aol.com.
19009 Preston Road, Suite 200

Amuse

Gâteau de Crabe en Amuse Bouche
Crab cake amuse bouche

Potages

Velouté de Champignons Sauvages au Porto
Cream of wild mushroom soup with port
ou
Bisque de Homard
Lobster bisque

Entrée

Pâté Chaud de Chevreuil Sauce Cassis
Warm venison pâté in puff pastry with black currant sauce
ou
Croquant de Chèvre Chaud et Jeunes Pousses
Crispy warm goat cheese, Parma ham and pine buts on a bed of baby greens
ou
Saumon Fumé Maison
House-smoked salmon with garniture
ou
La Timbale de Fruits de Mer
Gratinée of lobster, shrimp, scallops and mussels

Plat Principal

Saumon et Coquilles St Jacques Mousse en Croûte
Salmon, sea scallops and spinach en croûte with chardonnay cream sauce
ou
Loup de Mer Grillé Sauce au Champagne et Caviar
Grilled sea bass with a champagne and caviar sauce
ou
Confit de Canard aux Champignons Sauvages
Duck confit with wild mushroom and pommes salardaise
ou
Filet de Boeuf Wellington au Foie Gras
Beef tenderloin in a pastry crust with foie gras and a truffle sauce

Dessert

Marquise au Chocolat
Chocolate ganache cake with sauce Anglaise
ou
Charlotte aux Framboises
Raspberry Charlotte with sauce Anglaise
ou
Tarte aux Pommes Chaude au Calvados
French apple tart with calvados and vanilla ice cream
ou
Les Fruits Exotiques en Feuilletage
Mangoes, kiwis and mixed berries in pastry with white chocolate Chantilly cream

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The Loft Restaurant

1001 West Royal Lane
Irving, Texas 75039

Start 2013 at the hottest party in Irving – NYLO NYE. On Monday, December 31, celebrate the New Year at The Loft Restaurant & Lounge with 2-for-1 appetizers, live entertainment by Ron Logan – a seasoned dueling pianist, vocalist and member of former rock bands Windfall and Della Street – and a champagne toast at midnight. Chef Matthew Brown’s full menu will be available and reservations are highly suggested, but not required. Special room rates start at $89 for a standard king or double room. Call 972-373-8900 for room reservations.

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Max’s Wine Dive

Monday, December 31, 2012
NYE menu offered from 4 to 11 p.m.
Classics menu available until 2 a.m.
Four course prix fixe dinner for $75
Optional wine pairings for $25
3600 McKinney Avenue, Suite 100

Chef Patrick Russell has prepared a decadent $75 four-course New Year’s Eve pre fixe menu, wine pairings are optional for an additional $25. See complete menu below. Max’s will also offer the winner of its Dom Pérignon vs. Perrier-Jouët Belle Epoque contest at $19.75 per glass on New Year’s Eve. For more information or to make reservations, please call 214-559-3483.

First Course: Tuna & Caviar or Butternut Squash Soup & Foie Gras
Second Course: Frisee & Truffles or Pork Rillettes
Third Course: Akaushi Sirloin & Bordelaise or Diver Scallops & Vermouth or “Fried” Chicken & Champagne
Fourth Course: Manjari Chocolate Torte & Caprino Royale or Scardello Cheese Course

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Meddlesome Moth

$65 per person, 5 courses
Wine and beer pairings can be added for only $20
1621 Oak Lawn Ave.
Reservations are encouraged and can be made by calling 214-628-7900

Please select one option from each course.

First Course
Pair of Northern Oysters
Pickled hop shoots, horseradish and paddlefish caviar

Crispy Pig’s Trotter
Little mustard greens, roast shiitakes and Meyer lemon aioli

Second Course
Rasputin’s Gravlax Tartine on Raisin Pumpernickel
French butter, pickled caraway seeds and braised shallots

Salt-and-Pepper Quail
Rhubarb sweet tea syrup and custard-filled cornbread

Third Course
JR’s Steak Tartar
Hand-cut and chili-spiced with quail egg, celery leaf salad and Texas toast

Maine Lobster Bisque and Amontillado

Fourth Course
Smothered duck
Sage bread pudding, blueberry chutney, duck and duchess gravy

Roast-carved tenderloin
Olive oil mashed fingerling potatoes, asparagus, black shallot sauce and béarnaise

Shrimp and truffle homestead grits
Garlic, stewed tomato and bacon

Dessert
Profiterole with butterscotch ice cream
The Macallan scotch caramel

Peche Melba
Champagne-poached peach, fresh raspberry, raspberry sauce and vanilla ice cream

Warm chocolate fondant
Sweet vanilla cream and cocoa nibs

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Nobu

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Nosh

Join us at NOSH
to celebrate the NEW YEAR

3 Seatings

Now Accepting Reservations

NOSH Dallas 214-528-9400
NOSH Plano 972-612-3200

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Oak

1628 Oak Lawn Avenue
Dallas, Texas 75207
214.712.9700 or info@oakdallas.com

http://oakdallas.com

Non-vegetarian (5 courses) | $95 per person

Amuse – Confit Beet with Quark (foam/lemon zest)
Cold – Lobster & Truffle Salad (frisee/watercress/lemon vin)
Hot – Wild Shroom Rissoto (trumpet/hedgehog/truffle)
Fish – Slow Cooked Char/okra/dill/pot/crème fraiche
Meat-Duck Breast/foie/parsnip/nastridium soubise/jus

Vegetarian (5 courses) | $85 per person

Amuse – Confit Beet with Quark (foam/lemon zest)
Cold–Salad of Baby Vegetables(carrots/fennel/turnip)
Hot–Wild Shroom Rissoto (trumpet/hedgehog/truffle)
Glass noodles/daikon/bok choy/cashew/edamame/broth
Braised butternut/spinach puree/blackeyed peas/gaufrette

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Ocean Prime

2101 Cedar Springs Rd.
214-965-0440

This New Year’s Eve, Ocean Prime invites guests to ring in 2013 in style! Begin a celebratory evening with an artisanal handcrafted cocktail in the restaurant’s Blu Lounge piano bar, and savor the last hours of 2012 while sipping Ocean Prime’s festive signature berries & bubbles cocktail. Move on to dinner and indulge in executive chef Sonny Pache’s original holiday specialties including eight-ounce crab-crusted filet served with haricots verts and cabernet jus and apple bread pudding with candied walnuts and dulce de leche ice cream, in addition to the restaurant’s award-winning menu items. For more information and to make a reservation, please call 214.965.0440or visit www.oceanprimedallas.com.

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Park Tavern

Reservations beginning at 7:00 p.m.
New Years Eve Celebration 10:00 p.m. – 2 a.m.
The Shops at Park Lane
8166 Park Lane (across from Whole Foods)
214-446-0710

If you don’t have New Years Eve plans yet, you do now! Park Tavern is counting down to 2013 with a New Years Eve Celebration complete with a live DJ, party favors and a champagne toast at midnight. If you are looking for dinner plans, Park Tavern will also offer a prix fixe dinner menu and VIP tables with reservations. The menu features favorites like Creole spiced shrimp, smoked Lonestar beer can chicken and crawfish and oyster brick-roux gumbo. With all these great treats, you definitely don’t want to miss out!

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Princi Italia

Monday, December 31
Regular dinner menu available from 5 to 9 p.m.
White Truffle Tasting Menu available from 9 p.m. to close

White Truffle Tasting Menu is $75 per person. (Price does not include alcohol, gratuity or tax.)
5959 Royal Ln., Ste. 707
214-739-5959

Princi Italia is thrilled to announce that they will offer a five-course White Truffle Tasting Menu this New Year’s Eve. The menu, created by Executive Chef Kevin Ascolese, is centered on the elusive white truffles from Alba, a town that sits southwest of Milan, Italy. Alba is famous for producing these rare white truffles which are known for their exquisite aroma and taste, and are near impossible to find. Wine complements will be provided by our wine specialist and General Manager, Mike Nicol.

The five-course tasting menu incorporates Alba white truffles into each dish, including: Tortellini Fonduta with Alba white truffles and Reggiano Parmigiano; Chanterelle Mushroom Risotto with Alba white truffles and long cut chives; Iron Roasted Scallops with white asparagus and Alba white truffles; Scallopini of Veal with brown butter-sage and Alba white truffles; and assorted chocolate truffles.

With live music and a fabulous dinner in a warm and inviting atmosphere, New Year’s Eve at Princi Italia will be one you won’t want to miss. Call (214) 739-5959 to reserve your spot today.

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Private Social

Dinner on the Private side: 5:30 p.m. to 11 p.m.
Drinks on the Social side: 5 p.m. to midnight
Four piece jazz band: 6:30 to 11:30 p.m.
3232 McKinney Avenue
214.754.4744

Ring in 2013 in style at Private|Social, the four-star restaurant in Uptown. The evening will feature a five-course menu by Chef Tiffany Derry on the Private side, cocktails by Rocco Milano and shared plates on the Social side, and live jazz music by Brett Laquercia.

Diners can create their ideal celebratory meal by choosing a dish from each course. First course: Samosa with Curried Potato, Parsley Sauce and Tamarind. Second course: Bacon Apple Ravioli with Pork Belly and Apple Cider; Mixed Greens with Candy Glazed Walnuts, Blue Cheese and Balsamic Vinaigrette; or Butternut Squash Soup with Chickpea Fritter, Yogurt and Cilantro. Third course: Salt and Pepper Lobster with Butter-Braised Cabbage and Scallion-Ginger Sauce; EVOO Poached Escolar with Pepperoni Sauce, Artichokes and Fennel; or vegetarian-friendly Quinoa Salad with Roasted Squash, Cherries and Greens. Fourth course: Peking Duck with Foie Gras Raviolis, Wild Arugula and Blackberry; Cornish Hen with Black Truffle, Black-Eyed Peas, Brussels and Jus; or Short Ribs with Wild Mushroom Risotto, Red Cabbage and Caraway. Dessert: Mama Cookie’s Banana Pudding with Caramelized Banana, Vanilla Custard and Pecans; Black and Blue Cobbler with Buttery Crust and Buttermilk-Lemon Gelato; or German Chocolate Fudge Cake with Caramel Bourbon Sauce and Crème Fraîche.

Tiffany Derry’s prix fixe New Year’s Eve menu is priced at $125, with optional wine pairings for $50 (tax and gratuity not included). The Social side will be open with no cover charge, and will feature craft cocktails by barman Rocco Milano, and shared plates from the Social menu. For reservations, please call 214.754.4744.

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The Pyramid

The Fairmont Dallas
1717 N Akard Street
Reservations: please call 214.720.5249 or visit OpenTable.

Amuse
Buck-Wheat Bellini
Caviar, Crème Fraiche, Chive
Crab Bisque Soup
King Crab, Sourdough
Baby Greens
Candied Kumquats, Brie, Truffle, Walnut Vinaigrette
Intermezzo
Winter Citrus Sorbet
Clementine, Grand Marnier
Sous Vide Eye of Ribeye
Potatoes Lyonnais, Braised Mushrooms, Wilted Arugula
Foie Gras Butter, Demi Glace
Honey Sauterne Pears
Hazelnut, Champagne Sabayon, St. Andrea Brie

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Rosewood Mansion on Turtle Creek

Monday, Dec. 31
NEW YEAR’S EVE
First seating 6-6:30 p.m.; four-course tasting menu; $120 per person
Second seating 8:30-10 p.m.; six-course tasting menu; $170 per person
The Mansion Bar will be open 3 p.m.-2 a.m. and will feature lively entertainment from 9 p.m.-1 a.m. No cover.

Tuesday, Jan. 1
NEW YEAR’S DAY
Three-course brunch 11:30 a.m.-2:30 p.m.; $65 per person

AMUSE-BOUCHE
cauliflower panna cotta, dashi gelée, osetra caviar

APPETIZER
jonah crab & avocado cannelloni, curry vinaigrette, cilantro

ENTRÉE
choose one
dover sole “meuniere”, wild mushroom, lobster dumpling, watercress
beef tournedos “rossini”, foie gras, crispy potato, perigourdine sauce

PRE-DESSERT
caramelized apple, calvados espuma, cinnamon ice cream

DESSERT DUO
milk chocolate cake, passion fruit sauce
lemon cheesecake, strawberry sauce
yogurt sorbet

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Samar

Three course tasting menu. Belly Dancers. Live Music.
2100 Ross Avenue
Dallas, 75201
214-922-9922


View menu here.

1st Seating (6:00 p.m., 6:15 p.m., 6:30 p.m.):
- $50 per person
- $75 per person with wine pairings

2nd Seating (8:00 p.m., 8:15 p.m., 8:30 p.m.):
- $50 per person
- $75 per person with wine pairings

3rd Seating (10:00 p.m., 10:15 p.m., 10:30 p.m.):
- $50 per person
- $85 per person with wine pairings
- Includes champagne toast and party favors at midnight

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The Second Floor

Monday, December 31, 2012
First Seating is from 6:30 to 7:30 p.m.
Second Seating is from 9:30 to 10:30 p.m.

Price: $75 per person, $35 for Wine Pairings, $50 for Bottomless Bubbly
13340 Dallas Parkway
(972) 450 – 2978

Executive Chef Joel A. Harloff and his culinary team have created a special three-course menu for New Year’s Eve this year. Start with Game Hen, Olive and Brie Cheese Ravioli; Black-Eyed Pea Soup; or a Wedge Salad. Move on to the main course with Seared Sea Scallops and Beluga Lentils; Grilled Dry-Aged New York Strip with Crème Fraiche-Thyme Pomme Puree; or Veal Medallions with a Tallegio Polenta Cake. Guests have the choice of a Trio of Sorbets (Strawberry-Mint, Mango-Esplette and Tamarind), the Peanut Butter Bomb with Raisin Ice Cream or Butterscotch Pudding with Chocolate Biscotti Crumbles for dessert.

And since no great meal is complete without wine, Sommelier Gina Gottlich has carefully selected palate-pleasing wines to complement each menu item, which guests can take advantage of for an additional $35 or can choose bottomless bubbles for $50. Reservations are required and can be made by calling (972) 450 – 2978.

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Ser

Located inside the Hilton Anatole
For more information, call 214-761-7479 or go to sersteak.com

Get a new perspective on New Year’s Eve at SER Steak + Spirits. Located at 2201 N Stemmons Freeway on the 27th floor of the iconic Hilton Anatole, this new Dallas restaurant offers exceptional cuisine, handcrafted cocktails and unparalleled views of the city.

Bold, chef-driven cuisine is the foundation of SER’s sophisticated, urban dining experience. Executive Chef Anthony Van Kamp’s menu features the finest steaks and chops, market-fresh seafood and provocative dishes; all paired with handcrafted cocktails and an extensive selection of expertly selected wines.

To reserve your new perspective on New Year’s Eve at S?R, visit the restaurant online <http://e2.ma/click/9twef/5eu3bi/td9ssb> or call 214-761-7479.

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Sevy’s Grill

8201 Preston Road
(214) 265-7389

On Monday the 31st, Sevy’s will be offering a four course menu (with choices in each course) for $75 from 5-11 p.m. Lobster, Kobe and Godiva chocolate to name a few of the delicacies offered. We are also offering a three course menu from 5-6:45 p.m. for $55 in case you’re off to a party and want to have an early dinner. Whether a large group or small, we take reservations for any size table, no need to wait at the front for a seat!

FIRST COURSE
Goat Cheese Crostini with olives, capers, tomato and extra virgin olive oil

SECOND COURSE
Select one
Crispy Gulf Oysters, spinach salad, fresh lemon and creamy tabasco dressing
Our “Award Winning” Caesar Salad (add anchovies if you wish)
“Sevy’s” House Salad with fresh greens, red onions, shaved fennel, buttermilk blue cheese and
smoked bacon vinaigrette
Chilled Jumbo Shrimp Cocktail, dilled green beans, remoulade and cocktail sauces
“Chunky” Maine Lobster Bisque, creme fraiche and fresh tarragon
Tame and Wild Mushroom Saute, crispy polenta, toasted shallot cream and micro arugula
Golden Duck Confit, quinoa, garlic chips, blackberry thyme sauce and grilled scallion
Seared Nantucket Bay Scallops with basil, angel hair pasta and truffle leek butter

THIRD COURSE
Select one
Almond Crusted Sole, creamy lobster orzo, red pepper basil butter and grilled asparagus
Apricot Glazed Quail with white cheddar grits, bourbon sauce and an andouille vegetable salad
Seared Jumbo Shrimp and “Day Boat” Sea Scallops, linguini, proscuitto cream and lemon confit
Beef Tenderloin Filet, truffle whipped potatoes, roasted portabellas, onion marmelade and cabernet reduction
Sea Bass Fillet with artichoke whipped potatoes, lemon caper butter and smoked salmon salad
Aged New York Strip, “loaded” baked potato croquettes, grilled vegetables and bearnaise sauce
Herbed Lamb Chops, creamy roasted garlic polenta, charred leeks and minted zinfandel sauce
8 oz. Maine Lobster Tail, fresh asparagus, angel hair pasta, warm butter and lemon
Surf & Turf, 4 oz. Maine lobster tail and 5 oz. beef tenderloin with all the trimmings – best of both worlds

FOURTH COURSE
Select one
Dark Chocolate Mousse Parfait with toasted hazelnuts
Fresh Berries with Vanilla Bean Cream (also available simply plain)
Warm Flourless Chocolate Torte with white chocolate ice cream and chocolate streaks
Three Citrus Pie with fresh berry puree and whipped cream
Apple Pecan Crisp with maple ice cream and caramel sauce

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Stampede 66

1717 McKinney Avenue #100
Dallas, 75201
214-550-6966

1st Seating (6:00 p.m.)
- 3 courses
- $50 per person, $85 per person with wine pairings

2nd Seating (8:00 p.m.)
- 3 course
- $50 per person, $85 per person with wine pairings

3rd Seating (10:00 p.m.)
- 4 courses
- $75 per person, $125 per person with wine pairings
- Includes champagne toast and party favors at midnight

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Steel Restaurant

Monday, December 31
5 p.m. to Midnight

$45 for prix fixe early seating, 5 to 6:45 p.m.
$65 for prix fixe gala seating, 7 p.m. to midnight
Price does not include alcohol, taxes and gratuity
3180 Welborn Street
(214) 219-9908

You’re invited to wine and dine your way into 2013 by spending your New Year’s Eve in style at STEEL Restaurant & Lounge! General Manager and Executive Chef Andrew Wilt has created a special four-course prix fixe menu for the evening that is as spectacular as New Year’s Eve itself.

Start with an appetizer of your choice, with options including Rainbow Tataki, Grilled Texas Quail, Prawn “Cocktail,” Roast Red Pepper Soup and Lomi Lomi Salmon Salad. Steel will offer a choice from six of its special entrees including Vietnamese “Shaken” Beef with baby bok choy, Prime New York Strip Steak with roast root vegetable-quinoa salad, Prime New York Strip Steak and Lobster (add $12) with roast root vegetable-quinoa salad, Miso-Sake Chilean Seabass with tempura asparagus, Grilled Lamb Loin with a shiitake-potato cake and Roasted Muscovy Duck Breast with macadamia nut red rice this New Year’s Eve. Finally, choose one of our delicious desserts before you ring in the New Year—Cinnamon Crème Brulee, Holiday Bread Pudding or Chocolate Ganache Cake. Steel will feature selected wines by the glass to be paired with the menu offerings on New Year’s Eve.

Guests at the gala seating will be treated to a champagne toast and party favors when the clock strikes 12!

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Stephan Pyles

1807 Ross Avenue, #200
Dallas, 75201
214-580-7000

1st Seating (6:00-7:00 p.m.)
- 4 courses
- $75 per person
- $125 per person with wine pairings

2nd Seating (9:00-10:00 p.m.)
- 5 courses
- $125 per person
- $175 per person with wine pairings
- Includes champagne toast and party favors at midnight

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Toulouse

Regular menu and New Year’s Eve specialty menu (menu attached)

3314 Knox Street
Dallas, Texas 75205
(214) 520-8999

1st Course
Seared Hudson Valley Foie Gras
Orange French Toast and Truffle Honey $20
or Crispy Lobster Tempura, Truffle Aioli, Petit Herb Salad $18

2nd Course
Frisee, Bacon, Fingerling Potatoes and Truffle Vinaigrette Salad $10 or
White Truffle Leek-Potato Soup $10

3rd Course
Creamy Mushroom Risotto and Shaved White Truffles $28 or
Seared Diver Scallops with Celery Root and White Truffle Mousseline
Roasted Brussels Sprout Leaves and White TruffleS livers $36
or
Filet Mignon a la Perigourdine, Sautéed Spinach, Roasted Fingerlings, White Truffles, Foie Gras and Port Reduction $38

Dessert
Traditional Chocolate Buche de Noel $12
Nougat Glacee & Raspberry Coulis $12

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Urban Taco

3411 McKinney Avenue
214-922-7080

Kick off New Year’s Day at Urban Taco with $10 bottomless margaritas, mimosas and Bloody Mary’s available all day. Enjoy the sweet and savory brunch menu from 11 a.m. to 3 p.m. and receive a complimentary cup of the traditional Mexican hangover cure Birria, a Jalisco-style beef stew. Regular all-day menu also available.

Know for their modern Mexican cuisine and inspired selection of tacos, the Urban Taco brunch menu features a selection of Mexican brunch favorites including Chilaquiles Rojas and Verdes, Huevos Rancheros, Egg Benedicto, Egg & Steak Torta Ahogada and La Jolla French Toast made with freshly baked sourdough bread, cajeta caramel warm maple syrup, banana souffle, strawberries and guajillo candied pecan served with a side of Mexican butter.

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Victory Tavern

Monday, December 31
Early Seating from 5:30 to 7:30 p.m. ($40 p/p)
Gala Seating from 8 to 11 p.m. ($50 p/p)
2501 North Houston Street, Suite 100
(214) 432-1900

What better way to celebrate New Year’s Eve than in the heart of Victory Plaza, where Dallas’ largest New Year’s Eve celebration takes place? Book your table now at Victory Tavern and we’ll make sure it is a night to remember! Enjoy a delicious dinner before you watch fireworks at Big D NYE, then head back to Victory Tavern for dessert, champagne and to dance your way into 2013.

Victory Tavern is offering a special three course dinner menu or a la carte dishes this New Year’s Eve, and will also have a DJ, dancing, drink specials and a countdown to the fireworks from Big D NYE, so reserve your table today!

The three-course dinner menu includes a starter, entrée and dessert. Menu standouts include starters like Roasted Duck and Lobster Bisque, Black Truffle Roasted Natural Chicken and Slow Roasted Prime Rib entrees and Brandied Cherry Bread Pudding to complete your meal.

Victory Tavern will have valet parking available in front, and the American Airlines Center North Side Parking will be open for general parking.

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Village Marquee

Dining starts at 5 p.m.
Full dinner menu or five-course tasting dinner for $95 per person
33 Highland Park Village
To reserve, please call 214-522-6035.

First
Sashimi of White Tuna, Blood Orange Avocado Oil, Pickled Radish, Compressed Cucumber

Second
Lobster asparagus cannelloni, pomegrante lemon gel, White Truffle Foam

Third
Carrot pumpkin soup, bay scallops, hazelnuts

Choice of entree.
Pan roasted halibut, cauliflower truffle purée, Brussels, asparagus, Meyer lemon sauce

Wood Roasted Beef Short Ribs, Sweet potatoes, mushrooms, turnips, shiner bock sauce.

Dessert
Blackberry Ginger Napoleon, Cranberry Ginger Carmel, Port Wine Emulsion

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Warwick Melrose
Reservations can be made at 214-224-3152.
3015 Oak Lawn Avenue

The Library bar will be anything but hushed for New Year’s Eve, with live entertainment beginning at 8 p.m. The $20 cover includes a champagne toast, party favors and the priceless atmosphere of this long-time favorite watering hole. Music will be provided by The Revolvers.

Amuse Bouche
Soup- Vegetable Consommé Black Truffle & Mushroom Dumpling

Appetizer (Choose One from the Following Selections)
Deep Fried Pork Belly with Moroccan Couscous Seared Scallops with Sweet Pepper Sauce & Pickled Beech Mushrooms
Crispy Quail
Toasted Quinoa, Sweet Peas, & Kumquat Marmalade

Salad (Choose One from the Following Selections)
Poached Pear Salad- Baby Greens, Frisee, Candied Walnuts, & Maple-balsamic Vinaigrette
Crab Louie- Crab meat, Chopped Greens, Roasted Corn, Poblano Pepper, Roasted Pepita’s, and Passion Fruit Vinaigrette

Entrée (Choose One)
Pan Seared Halibut- Green Beans, Fingerling Potatoes, Spinach, & Beurre Blanc
Angus Filet & Foie Gras- Cinnamon Foie Gras, Sweet Corn Polenta & Tomato Confit
Duo of Duck- Orange Glazed Duck Breast, Duck Confit Purple Potato Hash, Swiss chard, Pancetta, &Blackberry Reduction

Dessert
A Sweet Ending to 2012
Pumpkin Crème Brulee, Sour Cherry & Vanilla Panna cotta, Chocolate Trifle

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Zen Sushi

NYE PRIX FIXE DINNER = $79/person
380 W. Seventh St.
214-946-9699

AMUSE BOUCHE: Deviled Quail Egg WARM: Curry Kabocha Squash Soup

SALAD: Lobster Stuffed Avocado / Edamame Salad Suggested Cocktail: ZEN Martini or ZEN Margarita

ULTIMATE SURF AND TURF: Toro Sashimi / Fresh Wasabi
Suggested Sake: Sho Chiku Bai Nama Organic
Kobe Beef Sushi
Suggested Cocktail: Smoking Cocktail w/Belvedere

ENTRÉE: Brandy & Soy Glazed Duck Breast / Shiitake Risotto Suggested Wine: Ruta 22 Malbec

SWEET: Petite Callebaut Chocolate Souffle Suggested Digestif: TyKu Coconut Nigori Sake

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