New Year's Eve at Vie

When: Thu., Dec. 31 2009

Chef Paul Virant will offer a five-course tasting menu for $100, $140 with wine pairings with seatings from 4:30 to 9:45. Items include house-smoked shrimp with pickled tomato vinaigrette and pickled garlic, pan-roasted halibut with parsnip puree, potato gnocchi with Gunthorp Farms duck leg confit, rib eye and Alaskan king crab, and a forzen triple-chocolate mousse cake. A vegetarian menu is available upon request.

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