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Your Guide to Fine Dining for New Year’s Eve

December 26, 2018 By Lisa Grigsby

New Years Eve is just  five days away- have you made plans yet?

December 31st  is a night that should be spent out on the town. DMM has compiled lists of restaurants that will be celebrating the end of the year in style. Some may serve a multi-course meal with dancing to follow, while others may offer a more intimate setting to share a  Champagne toast with someone special.  All of the events we’ve listed here end well before midnight, which will let you make plans to pop by another party or if you prefer, make it home in plenty of time to toast the new year in your pj’s.

Looking for a place to ring in the new year?  We’ve got a list of those for you on our MostMetro.com calendar.

 

 

Mudlick Tap House
December 31 @ 4:00 pm – 10:00 pm

They say the way you spend New Year’s Eve is the way you’ll spend the rest of the year so make it one to remember and join us at Mudlick Tap House for an evening of sensational food  with a very special New Year’s Eve menu!

Festive Libations:
Glass of Champagne $7
Bottle of Champagne $24

Santa’s Little Helper
Cranberry Smash
Jingle Balls Nog
Starters:
Beets Meat Salad-  Golden and ruby beets, watercress, mache greens, roasted walnuts, local capriole goat cheese, pomegranate vinaigrette 19French Onion Soup- Thyme, sherry, beef broth, onions, crostini, Jarlsberg cheese
4 cup  7  bowlShareables:
Seared Scallop in the Shell-  Pan Seared Jumbo (U7) Scallop, asparagus mousseline, romanesco, osetra caviar 20$Parsnip and Yukon Gnocchi- Large parsnip shaped gnocchi, pan seared, finished with golden and ruby beet syrups, lardons, local chive microgreens. 16$

Pork and Plant-  Shredded plantain cakes topped with pan seared pork belly and sunny side up quail eggs, leek puree. 22$

Entrees:
Pan Seared Free Range Chicken Breast-  Ed Hill Airline Chicken Breast, dusted with cajun spice, pan seared, sweet and spicy balsamic sauce, jersey sweet potato hash, roasted cippolini onions, romanesco 32$

Slow Roasted Prime Rib of Beef- 10 oz cut served au jus horseradish cream, loaded baked potato (cheddar, scallions, lardons) baby tri-colored carrots. 35$

Petite Filet of Beef with Crabcake-  5 oz Prime filet steak with sautéed trumpet royale mushrooms and truffle butter, pan seared crab cake, sautéed wax beans, roasted fingerlings. 39$

Pan seared Duarade- Fresh Duarade filet pan seared, roasted heirloom tomato, lemon roasted asparagus almondine 28$

Encore:
Tuxedo Lava Cake-  Fluffy White cake with a dark chocolate “molten” center, Luxardo cherry cream, Luxardo cherries, Marcona almonds.  12$

Peanut Butter Cookie Sundae  9
Warm Ashley’s Pastry Shop peanut butter cookies with vanilla bean gelato, chocolate curls, and peanut butter whip!
**GLUTEN FREE

Gelato flight- Killer Brownie gelato, pumpkin amaretto gelato, chocolate gelato, Vanilla bean gelato 10$

Jag’s New Year’s Eve Celebration

Jag’s Steak and Seafood
December 31, 2018 @ 4:00 pm – January 1, 2019 @ 1:00 am
$85 – $110
After you’ve opened your gifts, you won’t want to miss the region’s biggest New Year’s Eve bash! Get here at 4:00 p.m. and stay past dinner to ring in 2019 with 3-Piece Revival and a special menu to make it a night you won’t forget. Entry is $85 per person, which gets you a four-course meal and live music until 1:00 a.m. Wine pairings are included for just $25 more.

A NOLA New Year’s Eve Dinner

Lily’s Bistro
December 31 @ 5:00 pm – 11:00 pm     $59

Roll into 2019 with our New Orleans-Inspired five course dinner! There will be sparkling wine specials all night long, a champagne toast at midnight and with dinner seatings from 5-11pm we’ll be keeping the bar open for all your new year’s revelry! *Vegan or Gluten Free options available for each course

First Course
-Fried green tomato with housemade fresh ricotta cheese, tomato pepperjelly, and local microbasil greens

Second Course (choose one)
-Oysters on the half shell with Belle of Dayton ‘gin & tonic’ mignonette
-Pumpkin bisque with crema and toasted pumpkin seeds
-Local lettuces with roasted mirliton squash, pomegranate seeds, beemster aged goat cheese, and jalapeno-honey vinaigrette

Third Course (choose one)
-Alligator croquettes with rosemary oil and remoulade
-Pork terrine with local-bread crostinis, onion jam, and creole mustard
-Grilled cauliflower medallions over red bean gravy topped with roasted shallot ‘chips’

Fourth Course (choose one)
-Bouillabaisse with tomato and lobster fumet, gulf shrimp, whitefish, and mussels, served with grilled bread and rouille
-Butternut squash risotto with roasted local carrots in saffron cream sauce
-Cabernet and port braised lamb shank with parsnip purée and fried leek

Fifth Course (choose one)
-Beignet with bacon-praline crumble and root beer reduction
-Vegan chocolate pudding pie with raw date and coconut crust topped with coconut drizzle
-Bananas foster upside down cake with citrus whipped cream, orange marmalade, and bourbon-maple glaze

New Year’s Eve 5 Course Dinner

Watermark
December 31 @ 5:00 pm – 8:00 pm     $89 includes a glass of Champagne

NEW YEAR’S EVE Dinner in Five Courses

CHEF’S AMUSE BOUCHE – house-made beet ravioli filled with Herbes de Provence goat cheese, topped with mint caviar

SALAD – radicchio, cabbage, carrot purée, toasted sesame oil, red wine reduction with cayenne foam

SOUP cream of celery, red pepper oil, mint foam

ENTRÉE – choice of one
Rosemary Pork Medallions- Beeler Farms pork sous vide, foie gras mashed potatoes, sour apple kimchi, finished with tart cherry jus
Dover Sole – charred Dover Sole, pea and tarragon salad with pea shoots, roasted beets with fennel vinaigrette

DESSERT – buttery tart crust filled with rich hazelnut caramel, topped with chocolate espresso ganache and cocoa nibs


6 Course NYE Dinner

Meadowlark
December 31 @ 5:00 pm – 8:00 pm     $80

Please join us for 6 festive courses on New Year’s Eve! Monday, December 31  First Seating 5, 5:30 and 6pm , Second seating at 8pm.  They will only be serving this 6 course menu. Beverages, tax and gratuity are extra.

First Course – Fresh-shucked Oyster with Crème Fraiche, Red Caviar and a shot of Sparkling Wine

Second Course – Cheese Arancini with Nduja Vinaigrette

Third Course – Mushroom Bisque with Fried Mushroom and Truffle Oil Garnish

Main Course  (choose one)

  • Grilled Double-bone Lamb Chops with Caper-Mint Salsa Verde, Creamy Garlic Potatoes and Sauteed Brussels Sprouts
  • Fish and Shellfish Risotto with Halibut, Clams, Shrimp and Bay Scallops
  • Seared Beef Tenderloin with Bearnaise, Fried Potatoes and Sauteed Brussels Sprouts
  • Vegetables Wellington with Green Peppercorn-Brandy Sauce and Winter Vegetable Garnish

Cheese Course – Blue Cheese Sable with Apple Onion Compote

Dessert Course  – Chocolate Mousse Tart with Hazelnut Crust, Goat Cheese-Fig Ice Cream and Burnt Caramel

NYE Dinner

The Winds Cafe and Bakery
December 31 @ 5:30 pm     $65 does not include tax or gratuity

New Year’s Eve Menu is a four course meal.

Amuse Bouche–  Local Pumpkin Fritter with Pumpkin Romesco with a glass of Bianca Vigna Spumante Rosato

Starter – choose One:
Oyster Pot Pie

Carrot tied Arugula Bundle with Roasted Multicolored Carrots, Forage Foulette Schemer and Crunchy Grains

Sausage Stuffed and Roasted Quail, Picada, Bittersweet Chocolate and Cocoa Nibs

Entree- choose one

Creekstone Grilled Beef Filet, Belletoile Compound Butter and Potato Pavé

Provencal Duck Leg and Breast Two Ways with Chestnuts and Warm Rustic Grain Salad

Vegetable Tagine with Saffron Broth, Couscous and Apricot Vinaigrette

Grilled Swordfish Pangratta with Pistachio and Prosecco Risotto

Ohio Cheese Plate

Dessert – Tarte Tropézienne with Bittersweet Chocolate and Caramel Poached Clementine

Corner Kitchen
December 31 @ 5:00 pm – 10:00 pm

Join us this New Year’s Eve!  We’ll be popping this delicious Haute Couture French Bubbles and offering a limited version of our regular menu as well as a decadent 3-course Prix Fixe for $49.

 1ST COURSE  (select one)

LOBSTER BISQUE or NEW YEARS’ SALAD or FOIE GRAS

ENTRÉE . (select one)

FILET MIGNON or TRUFFLE POLENTA or RACK OF LAMB or LOBSTER RAVIOLI

DESSERT (select one)

TIRIMISU or CHOCOLATE CAKE OR BUTTERSCOTCH PUDDING

 

Find out more »

Year End Mediterranean Tour

Glasz Bleu Oven
December 31 @ 6:00 pm – 9:00 pm    $85

The menu crafted by Glasz Bleu Oven is an all-inclusive pinchos, cicchetti, tapas and hors d’oeuvres style service highlighting specialties from various regions around the Mediterranean. Cost is $85/person.

FRANCE |
Glasz Eggs “Deviled” on brioche toast, caviar optional
Oysters shucked, raw, half shell, champagne mignonette, meyer lemon
Endive Salad, candied walnuts, roquefort, citrus
Oak-fired Ribeye Roast, carved, horseradish creme, arugula, fried shallot, sweet red onion rings

SPAIN |
Octopus + Prawn Ceviche, corn tortillas, avocado salsa
Spanish-style “Noodle Bowl” crispy vegetable salad, spicy chiliés

MOROCCO |
Charred Vegetable Curry + “fried” cous cous, crispy parsnips
Moroccan Mussels, focaccia, anchovy, herb butter
Wood-fired Oysters, harissa butter ciabatta crostini

GREECE |
Grilled Lamb Chops, mint pesto, laffa, tzatziki
Roasted Mediterranean Salad

ITALY |
Cappellini Pasta, duck egg yolk, bottarga, parmigiano reggiano
Red Snapper Crudo, citrus + chiliés, Sicilian olive oil, sea salt
Whole “Fried Fishes” grilled citrus, umami tomato

SUCRÉ |

Gelato, Belgian Waffles, Ricotta Beignets
Roasted Stone fruits, chocolate + caramel sauces, confectioners sugar, French sea salt

Filed Under: Dayton Dining, The Featured Articles Tagged With: Glasz Bleu Oven, Jag's, Lily's Bistro, Meadowlark, Mudlick Tap House, New Years Eve Dinner, The WInds, Watermark

About Lisa Grigsby

Lisa Grigsby is a Special Events Director with over thirty years experience in promotions, event coordination and public relations.

Owning Jokers Comedy Cafe for 20 years taught Lisa to maintain a sense of humor under pressure. She credits Leadership Dayton for exposing her to the amazing assets of the region and Clothes That Work for being her reason she stayed in Dayton. Her proudest accomplishment as a past president of the Miami Valley Restaurant Association was creating Restaurant Week, a twice a year tradition that continues to grow and benefit local charities as well. As a foodie, it's only natural that she continues to promote local restaurateurs with DaytonDining.

As a Dayton Catalyst, her desire to have ONE community calendar and advocate for the amazing assets of the region helped create the vision for the relaunch of DaytonMostMetro.


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