Holiday specials: New Year’s Eve at Restaurant 1833

Add Restaurant 1833 to the list of restaurants planning special dinners to send off 2011 and ring in 2012. This new Monterey hotspot is offering two New Year’s Eve menus. They’ll host a first seating from 5:00 to 6:45 for $75 per person, with a sommelier’s wine pairing for an additional $40 per person. They’re also hosting a “luxury” second seating from 7:30 until 10:30 for $125 per person, with a sommelier’s wine pairing for an additional $60 per person.

And vegetarians can take part too. While Restaurant 1833 is usually pretty heavy on the meats–chef Levi Mezick sure loves his pork and foie gras–they’re offering separate vegetarian menus for the New Year’s Eve feast. (Though honestly, the vegetarian options pale in comparison to the carnivore options. But that’s the curse vegetarians so often bare when dining out in these parts.)

Take a peek at the dinner menus on their Facebook page or read on below the fold.

To make reservations, call 831-643-1833.

New Year’s Eve at Restaurant 1833

First seating menu, $75 per person

Taste from the chef:
Blini with caviar and Gruyere

First course, choice of:
Endive salad with blood orange, avocado and argula

Pan-seared foie gras with kumquats, almonds and rum sauce
(Supplement)

Crispy hen egg with cornichon, Trumpet Royal mushroom and spinach

Second course, choice of:
Bread-crusted branzino with coconut rice, bok choy and tamarind crust

Grilled Prime New York steak with bone marrow bread pudding, glazed carrots and chanterelles

Pan-seared squab with beets, young leeks and black truffle
(Supplement)

Dessert course:
Chocolate mousse cake with white chocolate pearls and candied hazelnut

First seating menu, vegetarian, $75 per person

Taste from the chef:
Soup with gougeres

Appetizer, choice of:
Endive salad with blood orange, avocado and arugula

Beet salad with Greek yogurt, walnuts and balsamic

Roasted cauliflower with apple, pickled raisins, curry emulsion and lettuce

Entree, choice of:
Crispy egg with cornichon, Trumpet Royal mushrooms and spinach

Gnocchi with crispy bread, black truffle and chanterelles

Dessert:
Chocolate mousse cake with white chocolate pearls and candied hazelnut

Second seating menu, $125 per person

Taste from the chef:
Blini with caviar and Gruyere

First course:
Endive salad with blood orange, avocado and argula

Second course:
Pan-seared foie gras with kumquats, almonds and rum sauce

Third course:
Bread-crusted branzino with coconut rice, bok choy and tamarind crust

Fourth course:
Smoked Maine lobster with parsley potato puree, cipollini onions and saffron lobster sauce

Fifth course, choice of:
Roasted squab with beets, young leeks and black truffle

Grilled Prime New York steak with bone marrow bread pudding, glazed carrots and chanterelles

Dessert course:
Chocolate mousse cake with white chocolate pearls and candied hazelnut

Second seating, vegetarian, $125 per person

Taste from the chef:
Soup with gougeres

First course:
Endive salad with blood orange, avocado and arugula

Second course:
Beet salad with Greek yogurt, walnuts and balsamic

Third course:
Crispy egg with cornichon, Trumpet Royal mushrooms and spinach

Fourth course:
Roasted cauliflower with apple, pickled raisins, curry emulsion and lettuce

Fifth course:
Gnocchi with crispy bread, black truffles and chanterelles

Dessert:
Chocolate mousse cake with white chocolate pearls and candied hazelnuts

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