When: Sat., Dec. 31 2011
On its last night, the restaurant will offer a four-course celebration menu with seatings from 5 to 11 PM. After an amuse of tuna tataki with passion-fruit foam and caviar, choices will include Kurobuta pork belly with a black bean paste-lemongrass rub, lobster bisque with blood orange, scallops with squash and poblano cream, chilpachole (a spicy seafood stew with tomatoes and chipotles), twice-cooked duck with wild rice and cranberries, braised short ribs, Moroccan lamb shank, and "chocolate sensation." Wine pairings are available for an additional $20. Note: the restaurant will reopen in January as Hota.