"Chef Shaun Hergatt’s five-course countdown meal launches with foie gras, coconut, and bitter chocolate; or warm panna cotta with uni and caviar. Next comes snow crab and custard, or truffle gnocchi, followed by Spanish turbot with romanesco, or girelle pasta with goat cheese and pesto. Washugyu filet with foie gras sauce, or koshihirai rice with honeynut squash, maitakes and white wine cream are the main event, and as the year changes, there will be dancing, party favors, and a Champagne toast. Desserts includes a chocolate tart or preserved peach with citrus begonia." - Eater Staff, Beth Landman
Todd Coleman/Vestry
