When: Sat., Dec. 31 2011
A four-course tasting menu from chef Erick Williams and pastry chef Tony Galzin will feature choices including chilled Maine lobster, pan-seared scallops with Yukon Gold potato puree and house-made pancetta, roast Wagyu sirloin, pan-roasted branzino, and a Valhrona dark chocolate bomb; a vegetarian menu is also available. Two seatings: 5:30-7:30 PM ($75) and 8:30-10 PM ($95, includes a toast at midnight. Optional wine pairings are $35 per person. A DJ will spin.