When: Thu., Dec. 31 2009
A four-course prix fixe menu will be served at two seatings, from 6 to 7:30 PM ($70) and from 8:30 to 10 PM ($90, with optional add-on midcourses). Among the offerings from executive chef Erick Williams are a crudo trio of hamachi, fluke, and yellowfin tuna; chilled Maine lobster salad; quail or Maine diver scallops; and pan-roasted turbot or rack of lamb. Pastry chef Tony Galzin offers a choice of house-made warm brioche doughnuts or bittersweet chocolate souffle tart. There's also a DJ--a first for MK.