New Year's Eve at David Burke's Primehouse

When: Thu., Dec. 31 2009

Chef Rick Gresh offers a four-course prix fixe dinner beginning with passed appetizers and ending with desserts including tiramisu creme brulee, cheesecake lollipops, and caramel pain perdu. Entrees such as filet mignon, a dry-aged bone-in rib eye, and seared Alaskan king salmon come with a choice of two sides.

Price: $75

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