If you’re looking to step into the new year with the fullest of bellies, make your reservation as soon as you can at The Coronet.

Over at 198 W. Cushing St., the menu looks absolutely decadent and worth every penny. For example, choose the Fresh Mushroom Soup to kick things off before you dive into the Tartare of Angus Beef with Tonnato. Also, if you can, splurge for the wine pairings.

Plus, The Coronet will be offering free coffee and toast to all who attend, and a tasty Riesling Zero for non-alcohol drinkers will be on hand, too.

They’ll also be having live jazz by Naïm Amor, Thøger Lund, and Ben DeGain from 5 – 8 p.m. in the dining room. Then, from 8 – 11 p.m., and then even more live jams by Golden Boots and Ruby Plains on the patio.

Seats are the dinner are $120 per person and $170 with wine pairings.

New Year’s Eve Dinner Menu

AMUSE

• SAVORY TART (CHOOSE BEVERAGE PAIRING BELOW)
  • OLÉ & OBRIGADO ‘NAVERAN’CAVA BRUT NATURE XAREL-LO, MACABEO PARELLADA
  • LEITZ – EINS ZWEI ZERO SPARKLING RIESLING (NON-ALCOHOLIC)

TO START (CHOICE OF)

• BUTTERNUT, KOHLRABI & RADICCHIO SALAD – bruleed grapefruit, herbed pistachio cream, sunflower sprouts & seeds
  • PAIRED WITH OVUM ‘BIG SALT’ `RIESLING, SAUVIGNON BLANC, GEWURZTRAMINER, MUSCAT BLANC OREGON ‘21
• FRENCH MUSHROOM SOUP – shiitake, maitake, rich broth, sherry, cashew cream, puff pastry
  • PAIRED WITH CANTINA TERLANO MÜLLER THURGAU ALTO ADIGE IT ‘19

SECOND

• SOUTHWINDS SWEET POTATO TERRINE – black sesame whipped goat cheese, roasted chestnut mushroom, scallion
  • PAIRED WITH CHÂTEAU PÉGAU ROSÉ CINSAULT, GRENACHE NOIR, CARIGNAN RHONE FR ‘20

THIRD (CHOICE OF)

• SMOKED DUCK BREAST – griddled linguica-pistachio bread pudding, tomato marmalade, wine-poached apple, pickled mustard seed
• TARTARE OF ANGUS BEEF WITH TONNATO – fried capers, tempura mushroom, blackened cauliflower mustard, pickles, bonito, crostini
• TARTARE OF ROASTED BEETS – fried capers, tempura local mushroom, blackened cauliflower mustard, pickles, crispy carrot, crostini

FOURTH (CHOICE OF)

• HERB CRUSTED FLOUNDER – clams, ‘bouillabaisse’ sauce, grilled corn panisse, roasted fennel, fava sprouts
  • PAIRED WITH ALPHA ESTATE MALAGOUZIA FLORINA GR ‘21
• RABBIT IN THE GARDEN – butter braised leg, savory soil, root vegetable puree, young carrots & fennel, crisp greens, chive tips, microgreens
  • PAIRED WITH DOMAINE DE L’OUBLIÉE ‘MERCI LA VIE’ CABERNET FRANC BOURGUEIL FR ‘20
• ROASTED LAMB WITH ROOT VEGETABLE TIAN – herb-crusted roasted lamb rib chop, butternut squash, turnip, apple, radicchio walnut sauce
  • PAIRED WITH ERNESTO CATENA ‘TAHUAN’ MALBEC MENDOZA AR ‘19
• LIONS MANE MUSHROOM STEAK WITH ROOT VEGETABLE TIAN – butternut squash, turnip, apple, radicchio walnut sauce
  • PAIRED WITH CARPINETA FONTALPINO ‘CHIANTI CLASSICO’ ANGIOVESE TUSCANY IT ‘18

SWEET ENDING (CHOICE OF)

• GINGER ROSEMARY POACHED PEAR – vanilla pumpkin puree, brandied cherry, almond lace cookie, mezcal caramel
• OPERA CAKE – jaconde sponge, espresso buttercream, chocolate ganache, spiced berry sauce, candied hazelnut
  • PAIRED WITH CHÂTEAU ROUMIEU-LACOSTE SAUTERNES BORDEAUX, FR ‘11

The Coronet is located at 198 W. Cushing St. For more information, visit coronettucson.com.