New Year's Eve at Duchamp

When: Wed., Dec. 31 2008

Chef Michael Taus offers three options for New Year's at his Bucktown restaurant. A three-course early-bird prix fixe menu from 5 to 6:30 PM includes choices like duck rillette tartines, white pizza with lobster, sweet potato-truffle risotto, "Return to Thailand" bouillabaisse, and a dessert trio for $40. From 6:45 to 9 PM the same menu is available with an artisanal cheese plate for $55. And a party featuring a premium open bar, passed hors d'oeuvres, party favors, and a champagne toast from 10:30 PM to 1:30 AM is $75. (Diners at the second seating can add the party package for $40.)

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