New Year’s Eve Westside

10 GREAT PLACES TO RING IN THE NEW YEAR

 

1) Sushi Roku Santa Monica 56

In addition to the regular menu, Sushi Roku will offer a five-course NYE omakase menu for $90 per person with a midnight champagne toast and festive party favors. Reservations are recommended, and can be made by calling the restaurant at 310.458.4771.

2) BOA Steakhouse Santa Monicapreview

BOA will offer open seating and a champagne toast at midnight, along with its regular menu and celebratory party favors.

3) Cafe del Rey image_Card_CDR

Cafe del Rey rings in the new year with celebratory prix- fixe dinner served seaside.Executive Chef Chuck Abair ushers in the New Year with  hearty winter fare such as Filet Carpaccio, Quail, and Black Truffle Risotto ($90 per person) On Tuesday, December 31, 2013 (New Year’s Eve) from 5-12:30 p.m., the iconic waterfront dining destination, CAFE del REY, celebrates the New Year with a special three-course prix-fixe menu for $90 per person. The New Year’s Eve menu crafted by Executive Chef Chuck Abair offers a selection of local seafood and seasonal winter flavors such as:   

 

 

 

First Course (choice of):

  • Filet Carpaccio arugula, cornichons, fried capers, quail egg, mustard vinaigrette
  • Beet & Buratta Salad baby mixed greens, prosciutto, Jerez vinaigrette
  • Frisée & Arugula Salad dried fruit compote, candied walnuts, walnut vinaigrette
  • Potato Leek Soup truffle crème fraiche, chives
  • Dungeness Crab Cake grapefruit, piquillo pepper puree, arugula, cilantro
  • Riccotta Gnocchi prosciutto, shaved parmesan cheese, lemon

Second Course (choice of):

  • Quail chestnut purée, mixed mushrooms, cornbread, frisée, quail jus
  • Ribeye crispy harissa potato, broccolini, red wine jus
  • Lobster ½ grilled lobster, orzo, spinach, asparagus, béarnaise sauce
  • Scallops tomato, eggplant, garlic, bell pepper, red onion, arugula pesto
  • Salmon quinoa, fava beans, carrots, cauliflower, saffron, curry cream sauce
  • Black Truffle Risotto shaved black truffles, mushrooms, butternut squash

Third Course (choice of):

  • Champagne Tartlets strawberry, candied pistachio dust, strawberry sauce
  • Sticky Toffee Pudding persimmon chutney, toffee sauce, crème fraiche
  • Chocolate Pot de Crème white chocolate cake, mint & chocolate cookie, cocoa nib whipped cream

COST:           

$90 per person (not including tax & gratuity)

WHEN:          

TuesdayDecember 31, 2013 (New Year’s Eve)
5 p.m. – 12:30 a.m.
Reservations are strongly recommended, and can be made by calling the restaurant at 310.823.6395

WHERE:        

CAFE del REY | 4451 Admiralty Way | Marina del Rey, CA 90292 | 310.823.6395

 

4) Border Grillimages

Ring in the New Year with a sensational 4-course dinner for $65 per person and enjoy a la carte specials in The CANTINA!

MENU HIGHLIGHTS

  • Alaska King Crab Ceviche
  • salsa negra caviar • pickled persian cucumbers
  • Lamb Belly Taquitos
  • pepita salsa • oaxacan string cheese
  • tamarind • pickled winter vegetables
  • Roasted Baby Beets and Goat Cheese
  • charred ruby red grapefruit • candied pecans
  • prickly pear habanero vinaigrette
  • Beef Quesadilla Abierta
  • braised lengua • oaxacan string cheese
  • charred tomatillo salsa
  • Kusshi Oysters
  • serrano tequila granita
  • cucumber citrus slaw • red sea salt
  • Barbacoa Braised Short Rib Enchiladas
  • meyer farms organic short rib • morel mushrooms
  • truffle salt • pomegranate apple salad
  • Surf and Turf
  • dry aged cedar farms rib eye • bacon wrapped lobster
  • roasted garlic chimichurri • hen of the woods mushrooms
  • Hoja Santa Gnocchi
  • brown butter • sage • argentine parmesan
  • aged cotija • roasted farmers market root vegetables
  • Seared Jumbo Sea Scallops
  • fuyu persimmon • spiced bacon
  • creamy polenta • farmers market escabeche
  • Chocolate Hazelnut Lava Cake
  • arbol ganache • vanilla bean ice cream

For Reservations: Border Grill Santa Monica • Call 310.451.1655

 

5) Upper WestUpper West logo

Join Upper West on NEW YEARS EVE from 8pm-10pm for a Four Course Prix Fixe Dinner. The cost is  $70

( Per Person Plus Tax and Tip). Your dinner will include Party Favors, Champagne Toast and a DJ after 11pm.  Call us for more details. 310-586-1111

Menu

  • Diver Scallop Crudo
  • Grilled pineapple relish/ citrus-avocado puree/ micro cilantro/ serrano/ rice flour crackers/ matcha salt/ tapatio jelly
  • Ginger -Cauliflower Soup
  • Chaat masala oil/ braised & glazed lamb leg/ golden raisins

Entrees

  • Hunan Glazed Filet Mignon
  • Smoked milk potato puree/ baby bok choy. ale braised cipollini / shiitake mushroom broth / vietnamese herb.
  • Miso Marinated Blue Nose Seabass
  • fennel-potato hash/ marinated cucumber/ vindaloo butter sauce/ meyer lemon dessert

Dessert

  • Dark Chocolate Flan
  • banana espresso syrup/ peanut butter whipped cream/ salted hazelnut

6) Zengozengo

Ring in the New Year at Zengo!Enjoy 4-course Latin-Asian cuisine. First Seating 5:00- 6:30pm | $55 per guest. Second Seating 7PM-ON | $75 per guest (includes a glass of sparkling & DJ).  Reservations required.

 

 

7) One Pico 73049_458695271691_592912_a

N E W  Y E A R ‘S  E V E   2 0 1 3

F I R S T  S E A T I N G
5 : 3 0 P M

W I N T E R  G R E E N S
P o a c h e d  P e a r s , W a l n u t s , F r i e d  C a m e m b e r t
P o m e g r a n a t e  V i n a i g r e t t e

B I G  E Y E  T U N A  C R U D O
G r e e n  A p p l e , C a v i a r , B l a c k  T r u f f l e C r è m e F r a i c h e

C A N N E L L I N I  B E A N  S O U P
B r a i s e d  K a l e , F e r m i n I b e r i c o H a m

P R I M E  F I L E T  O F  B E E F
P o t a t o  C a k e s , H e i r l o o m  S p i n a c h
R e d  W i n e  R e d u c t i o n

M E D I T E R R A N E A N  S E A B A S S
S u n c h o k e s , C i p p o l i n i O n i o n s , B l a c k O l i v e

W I L D  M U S H R O O M  R A V I O L I
A r t i c h o k e s , S p i n a c h , T u r n i p s
F e n n e l B e u r r e B l a n c

C H A M P A G N E  F L O A T
L y c h e e , M e y e r L e m o n S o r b e t

C H O C O L A T E  C U S T A R D
R e d  V e l v e t  C a k e , C a n d y  P e c a n s
S a l t e d  C a r a m e l  I c e  C r e a m

$ 8 5

 

S E C O N D  S E A T I N G

C H A M P A G N E  T O A S T
B R U T N V C H A M P A G N E , H E N R I O T “ S O U V R A I N ”
( P O U R E D F R O M T H E J E R R O B O A M )

A L A S K A N  K I N G  C R A B
H e a r ts o f P a l m , A v o c a d o , G r e e n P a p a y a
C h a r d o n n a y , U m b r i a , A n t i n o r i , C e r v a r o d e l l a S a l l a , 2 0 1 1

W I N T E R  G R E E N S
P o a c h e d P e a r s , W a l n u t s, F r i e d  C a m e m b e r t , P o m e g r a n a t e  V i n a i g r e t t e
S a u v i g n o n  B l a n c , N a p a , R o u n d P o n d , 2 0 1 2

B I G  E Y E  T U N A  C R U D O
G r e e n A p p l e , C a v i a r , B l a c k T r u f f l e C r è m e F r a i c h e
D e b i t / P o s i p / C h a r d o n n a y , C o r a t i a , B i b i c h “ R 5 ” , 2 0 1 0

C A N N E L L I N I  B E A N  S O U P
B r a i s e d K a l e , F e r m i n I b e r i c o H a m
M u s c a d e t d e  S e v r e e t  M a i n e , L o i r e  V a l l e y , D o m a i n e  L a Q u i l l a , 2 0 1 2

M A I N E  L O B S T E R  R I S O T T O
H e i r l o o m C a u l i f l o w e r , W h i t e A l b a T r u f f l e
B r u t N V R o s é C h a m p a g n e , L a u r e n t – P e r r i e r

P R I M E  F I L E T  O F  B E E F
P o t a t o C a k e s , B l o o m s d a l e S p i n a c h , R e d W i n e R e d u c t i o n
C a b e r n e t S a u v i g n o n , N a p a , T w e n t y – B e n c h , 2 0 1 0

M E D I T E R R A N E A N  S E A B A S S
S u n c h o k e s , C i p p o l i n i O n i o n s , B l o o d O r a n g e s , B l a c k O l i v e
C h a r d o n n a y , N a p a , F a r N i e n t e , 2 0 1 2

R O A S T E D  D U C K  B R E A S T
B u t t e r  n u t  S q u a s h , A p p l e , F e n n e l , B r o w n B u t t e r V i n a i g r e t t e
P i n o t N o i r , R u s s i a n R i v e r , E n R o u t e “ L e s P o m m i e r s ” , 2 0 1 2

W I L D  M U S H R O O M  R A V I O L I
A r t i c h o k e s , S p i n a c h , T u r n i p s , F e n n e l B e u r r e B l a n c
S a n g i o v e s e , S u p e r – T u s d c a n , B a n f i “ B e l n e r o ” , 2 0 1 0

M I O N E T  T O  F L O A T
L y c h e e , M e y e r L e m o n S o r b e t

C H O C O L A T E  C U S T A R D
R e d V e l v e t C a k e , C a n d y P e c a n s , S a l t e d C a r a m e l I c e C r e a m

H U M B O L D T  F O G  T A R T
Q u i n c e , P o r t R e d u c t i o n
P o r t , P o r t o , W a r r e s “ T e p p i t H e n ” , 1 9 7 7
( P o u r e d  f r o m 2 o f o n l y 2 5 2 1 0 C L b o t t l e s  i n  t h e U n i t e d S t a t e s )

$ 1 3 5  M e n u  O n l y

$ 2 2 5  M e n u  w i t h  p a i r e d  w i n e s

 

8) The Bungalowbungalow-sm-logo

The Bungalow and Brent Bolthouse cordially invite guests to join the New Year’s Eve 2014Party on Tuesday December 31st.

The popular ocean-side hideaway in Santa Monica, CA is the perfect location to celebrate the old and ring in the new with your friends and loved ones. This year, DJ VANVILLE will be spinning tunes on the dance floor and the cocktails will be flowing in the beautiful indoor and outdoor settings that The Bungalow has become known for.

When:             Tuesday December 31st / 9:00pm – 2:00am PT

Where:            101 Wilshire Blvd. at Ocean Ave, Santa Monica, CA.  Valet parking is available.

Attire:             Black Tie

Read full story here.

 

9) CHAYA

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CHAYA Venice “Studio 54”

Relive the extravagance, indulgence, and extraordinary parties of one of the world’s most famous nightclubs as CHAYA Venice rings in the New Year with a “Studio 54” inspired jubilee including special guest, DJ Jun:

  • First seating at 5:00-7:30 p.m.; Featuring a 3-course prix-fixe menu ($75++ per person) including a platter of Oysters, Shrimp, Wagyu Nigiri Sushi and Fruits De Mer Ceviche; ‘Surf n’ Turf’ composed of Grilled Angus Filet Mignon with Black Truffle Sauce and half a Maine Lobster Thermidor; finished with a Warm Chocolate Tart, Salted Caramel Ice Cream, and a White Chocolate Covered Strawberry.
  • Second Seating 9:00-10:00 p.m.; Guests will have their choice of an exclusive 4-course prix-fixe chef tastings menu ($130++ per person; vegetarian option available); a “Tour de Sushi” omakase menu available at the sushi bar; or enjoy items from the one-night-only “54 Snack” bar menu offering small bites, martinis and hand-crafted cocktails, capped off with a complimentary champagne toast to 2014 at midnight.

Read full story here.

 

10) Crossroads 

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Ring in the new year at Crossroads with a contemporary, yet classic, Italian feast.

A chic neighborhood setting and progressive Mediterranean fare sets the stage

for the special one-night affair on December 31, 2013

To celebrate the start of 2014, Crossroads, Los Angeles’ premier fine-dining establishment, and Los Angeles Magazine’s “Top 10 Best New Restaurant” of 2013 (January 2014), will offer two exclusive prix-fixe menus to commemorate the arrival of the New Year (first seating, 6p.m., 5-course, $75++ per person; second seating, 8:30p.m., 6-course, $125++ per person). Crafted to appeal to both plant-based and epicurean guests alike, the restaurant will toast the flavors of winter augmented with wine pairings and bespoke cocktails in their refined dining room and bar. Inspired by a traditional Italian family feast, the menu̶ as created by Chef/Co-Owner Tal Ronnen and Executive Chef Scot Jones̶ will offer a sampling of the region’s synonymous flavors with an inspired California-conscious spin and will include:

New Year’s Eve Menu – First Seating Seating at 6 p.m. $75pp1st course

  • Italian Wedding Soup
  • house made meatballs, escarole
  • or
  • Cauliflower Bisque
  • crispy Brussels sprout leaves

 

2nd course

  • Farinata Salad
  • roasted butternut squash, chickpea flour pancake, arugula,
  • farro, fresh pomegranate vinaigrette, candied walnuts
  • or
  • Kale Caesar
  • kale, house made garlic focaccia croutons

3rd course

  • Sweet Potato Gnocchi Gratin
  • chanterelle mushrooms
  • or
  • Pan Roasted Butternut Squash
  • nicoise olives, baby kale, agli-olio style

 

4th course

  • Scallopini Piccata
  • lemon caper white wine sauce
  • or
  • Canneloni
  • sundried tomato ricotta, spinach cream, truffle alfredo

 

Desserts

  • Eggnog Ice Cream Sunday
  • rum caramel, hazelnut praline
  • or
  • Dark Chocolate Espresso Mousse
  • lemon pistachio biscotti, whipped cream

 

New Year’s Eve Menu – Second Seating Seating at 8:30 p.m. $125pp(features a Champagne toast and party favors)1st course

  • Faux Gras
  • persimmon chutney, croutons

 

2nd course

  • Italian Wedding Soup
  • house made meatballs, escarole
  • or
  • Cauliflower Bisque
  • crispy Brussels sprout leaves

 

3rd course

  • Farinata Salad
  • roasted butternut squash, chickpea flour pancake, arugula,
  • farro, fresh pomegranate vinaigrette, candied walnuts
  • or
  • Kale Caesar
  • kale, house made garlic focaccia croutons

 

4th course

  • Sweet Potato Gnocchi Gratin
  • chanterelle mushrooms
  • or
  • Pan Roasted Butternut Squash
  • nicoise olives, baby kale, agli-olio style

 

5th course

  • Scallopini Piccata
  • lemon caper white wine sauce
  • or
  • Canneloni
  • sundried tomato ricotta, spinach cream, truffle alfredo

 

Desserts

 

  • Eggnog Ice Cream Sunday
  • rum caramel, hazelnut praline
  • or
  • Dark Chocolate Espresso Mousse
  • lemon pistachio biscotti, whipped cream

 

 

WHEN:           New Year’s Eve, Tuesday, December 31, 2013

First Seating: 6:00 p.m.

$75 per person (excluding gratuity + tax)

Second Seating: 8:30 p.m.

$125 per person (excluding gratuity + tax)

Includes Champagne toast and party favors

Reservations are strongly recommended. Please call 323.782.9245.

 

 

 

 

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