New Year’s Eve Wine Dinner
Ring in 2027 with a luxurious multi-course wine dinner cooked and poured by chef-sommelier Michael Kirkendoll: the year’s best ingredients, with a premium wine matched to every course. The menu and wines will be announced in December.
When: Thursday, December 31
Arrival 6:00–6:30 pm
Dinner begins at 6:30 pm
Dinner: $165 per person, prepaid (tax and 25% food gratuity added)
Includes a welcome cocktail
Wine pairings, paid at dinner: standard $150 per person · reserve $250 per person
A $50 per person beverage minimum applies to split pairings and non-drinkers.
Limited to 25 guests, with a minimum of 8 for the dinner to go ahead. Book online by December 23.
There’s no vegetarian or gluten-free version of this dinner, and we can’t make substitutions, though some ingredients can be left off. Please note any allergies when you book and we’ll confirm with you in advance.
No refunds after December 23.
This year’s menu and wines: announced in December
For a taste of what to expect, here’s last year’s New Year’s Eve menu.
New Year’s Eve 2025
Smoke: Smoked Seafood Brandade & Roasted Bone Marrow
house-smoked seafood brandade, roasted bone marrow, Wheatfields baguette
pairing: Jean Vesselle, ‘Oeil de Perdrix’ Brut NV · reserve: Christophe Baron, ‘Les Alouettes’ Brut Nature 2019
Decadence: Maine Lobster Lettuce Wrap
butter-poached lobster tail, jicama, fennel, radish, dill, butter lettuce cups
pairing: Louis Jadot, Chablis 1er Cru ‘Montée de Tonnerre’ 2023 · reserve: Louis Jadot, Chablis Grand Cru ‘Les Clos’ 2023
Warmth: Seared Scallop with Winter Squash Emulsion
pan-seared scallop, butternut squash emulsion, parsley purée, caviar
pairing: Dr. Bürklin-Wolf, Ruppertsberg Gaisböhl GG Riesling 2020 · reserve: Von Winning, Kirchenstück GG Riesling 2023
Italia: Cacio e Pepe Raviolo with Black Truffle
house-made pasta, cacio e pepe filling and sauce, shaved black truffle
pairing: Castello di Meleto, Chianti Classico 2021 · reserve: Fuligni, Brunello di Montalcino 2019
Terroir: Roasted Beet Carpaccio & King Oyster Mushrooms
kale chips, chantilly cream, balsamic glaze, crème de cèpes
pairing: Bodega Chacra, ‘Cincuenta y Cinco’ Pinot Noir 2023 · reserve: Gérard Raphet, Gevrey-Chambertin 1er Cru ‘Lavaux St-Jacques’ 2023
Pleasure: Duo of Elk & Wagyu Beef
elk tenderloin, Booth Creek Farms wagyu ribeye, fig-port sauce, shaved black truffle, potato pavé
pairing: Oddero, Barolo 2021 · reserve: Bartolo Mascarello, Barolo 2021
Bone Luge
Amontillado Sherry & Michter’s Rye
Lightness: Meyer Lemon Sorbet
local honey, blackberry
pairing: Oremus, Tokaji 5 Puttonyos Aszú 2013