Agustin Kitchen is counting down to 2019 with a prix fixe menu from 5 – 11 p.m., music by Emilie Marchand and Dante Rosano from 7 – 10 p.m., blues by the Tom Walbank Band from 10 p.m. – midnight, and a continuous celebration until the ball drops.
Seats are $85 per person and $125 per person with wine pairings and bubbly. Reservations are required and can be made by visiting agustinkitchen.com.
Parmesan Cup – valpreso feta date mousse, pomegranate molasses drizzle, and crispy kale
Ring in the New Year at Westin La Paloma’s Azul Restaurant with a multi-course dinner. The family-friendly event will also have a DJ in the lounge from 9 p.m. – 1 a.m., and there’s going to be a complimentary champagne toast and sparkling cider at midnight.
Seats are $79, plus tax and gratuity.
Heirloom Squash Bisque – Spinach Salad with fennel, green apple, toasted walnuts, and capers with sherry vinaigrette
Filet Mignon – with bacon wrapped prawns, served with Yukon gold potato puree, exotic mushrooms, and truffle demi-glace
Creme Brûlée – with chocolate dipped strawberries
Also, a glass of wine can be added to each course for $20, and the full menu will also be available.
The Coronet is celebrating the new year with fabulous eats, drinks, music, company, and cheer. The prix fixe dinner is being whipped up by chef Moody, and the live music will be performed by Naim Amor, Ben DeGain, and Thoger Lund on the patio from 6 – 10 p.m.
Seats are $95 per person with wine included — or $70 without — reservations are required, and can be made by calling (520) 999-0931.
First Course (choice of)
Rhubard and Charred Carrot Soup – black garlic, smoked oyster, and pomegranate
Frisée Salad – hazelnut, Roquefort, jicama and blood orange salad, jasmine, and roasted garlic vinaigrette
Both paired with La Collina Quaresimo Sparkling Lambrusco
Second Course (choice of)
Shrimp and Langoustine Pate – crackers and burnt pepper jam
Winter Root Vegetable Pate – crackers and burnt pepper jam
Both paired with Knauss Weiss Blend Kerner/Reisling
Third Course (choice of)
Winter Fruit and Almond Cous-Cous – Moroccan olive and stewed tomato
Paired with Dupeuble Beaujolais
Prime Rib – parsnip puree, broccolini, whole garlic, and horsey-radish jus
Paired with Azelia Dolcetto d’Alba
New Year’s Lamb Burgoo – winter’s stew with cornbread and honey herb compound butter
Paired with Domaine De Fontsainte Grenache Noir/27 Syrah/Carignan
Herb Champagne Braised Chicken – half chicken over smoked gouda polenta, relish Provençal, pepitas
Paired with Abbazia Di Novacella Schiava, Alto Adige
The Grill‘s special New Year’s Eve menu has been expertly crafted by Executive Chef Bruce Yim and his team. With the option of champagne, a craft cocktail or a glass of wine from the 800-label wine list, festivities are bound to be bubbling over.
There’s a $50 deposit required to reserve a table and can be made by calling (520) 529-3500.
For a night to remember, Casa Luna is offering a decadent buffet spread and live music. Dine and dance the night away to music by The Undercover Band until midnight, pausing for a complimentary champagne toast to welcome the New Year.
Buffet tickets are $99 per person, including tax & gratuity, and include a dance party.
For more information or to view the menu, visit haciendadelsol.com. To make a reservation, call (520) 529-3500.
4 p.m. Monday, December 31
In addition to their regular menus, Harvest in Oro Valley and Harvest on River are offering one more dinner special before the year ends.
Grilled Swordfish – served on Pappardelle pasta with a lemon caper butter sauce, topped with tomatoes, and seasonal vegetables ($25.90)
Roasted Lamb Chops – served with herbed risotto, lamb jus, and seasonal vegetables ($27.90)
Kingfisher will be serving a special menu on New Year’s Eve. It will feature Kingfisher favorites and specials. Expect a la carte pricing, without the Happy Hour, and the sweet sounds of The Bossa Project from 8 p.m.
The Parish is teaming up with Ben Forbes of Forbes Meat Company and Hamilton Distillers’ Whiskey Del Bac to create a Whiskey and Wagyu Beef Dinner on New Year’s Eve. Live music by Michael P. and the Gully Washers begins at 9 p.m.
Tickets are $125 each, reservations are required, and need to be made by Monday, December 24.
Herbed Sourdough Epi with Smoked Wagyu Marrow Butter
Chili Wagyu Carpaccio – Farm Yolk, Preserved Lemon Chimichurri, Sambal Trout Caviar, and Wagyu Tendon
Paired with an Easy Breather – Whiskey Del Bac Clear, Creme de Cacao, Cinnamon Syrup, and Fresh Lemon
Chicory Rubbed Wagyu Lengua Tacos – Plantain Shell, Collard Greens Kimchi, and Lime Pickled Onion
Paired with an El Corona – Whiskey Del Bac Classic, Orange Bitters, Demerara, and Bordeaux Cherry
Ahumado Fresca Sherbet – Spiced Tamarind, Smoked Whiskey Del Bac, and Wagyu Corral
Steamed Wagyu Soup Dumplings – Fall Vegetables, Wagyu Bone Broth, and Wagyu Jerky
WagyuNY Diamond – Wild Mushroom Demi Glace, Wagyu Fat Fried Enoki, Black Truffle Croquette, and Caviar
Paired with the Picture Perfect Manhattan – Whiskey Del Bac Dorado, Carpano Antica, Dry Vermouth, and Cherry Bitters
Purple Yam Pie – Wagyu Caramel, Cardamom Meringue, Sage Ice Cream, and Chocolate Wagyu Tallow Dirt
Ring in the New Year at Union Public House with a special four-course dinner.
To accompany the food, local musical duo Silk and Soul will be performing from 7 – 10 p.m. and DJ Big Brother Beats will take over the rest of the night. After dinner, there will be a complimentary champagne toast at midnight while you watch the ball drop on their big screen.
Seats are $65 per person. Reservations are required and will only be available between 5 – 9 p.m.
First Course (choice of)
Crab Ravioli – saffron cream, lemon oil, blackberry foam, and local mizuna greens
Warm Artichoke and Spinach Dip – pink peppercorn gaufrette chipperbecs, and Capistrano olives
Second Course (choice of)
Crab Bisque – butter-braised crab, brioche crustini, and herb oil
Hydroponic Batavia – pickled cherries, smoked mangos, tobacco onions, and white balsamic vinaigrette
At a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a...