New Year’s Eve – Delius – Long Beach

5
When:
December 31, 2011 @ 6:30 pm – 7:30 pm America/Los Angeles Timezone
2011-12-31T18:30:00-08:00
2011-12-31T19:30:00-08:00
Where:
Delius Restaurant

Delius
2951 Cherry Avenue,
CA-90755
562-426-0694
www.deliusrestaurant.com/

CuisineType : American

New Year’s Eve is just around the corner and we have three different options for celebrating!

First there is the Grand Extravaganza being held in the Prix Fixe dining room. This amazing feast is accompanied by live harp music and consists of an 8 course gourmet meal paired with a 5 glass wine sampling, after dinner dancing and a champagne toast at midnight.

$125.00 per person plus tax and gratuity

Seating: 8:00 pm NYE 1

The next option we have to offer is the 9:00pm seating in the A-La-Carte dining room. This includes a 5 course, set menu, after dinner dancing and a champagne toast at midnight.

$75 per person plus tax and gratuity

Seating: 9:00pm.NYE 3

Finally, for those who want to stream-line the evening, we offer a 6:00pm seating in the A-La-Carte dining room. This consists of a 4 course, set menu, so that you can have a special dinner and still make it to that party you’ve been invited to (you know, the one with the bad food).

$50 per person plus tax and gratuity

Seating: 6:00pm. NYE 2

Call (562)426-0694 for reservations for all seatings.

8:00pm – Grand Extravaganza: 9pm Seating: 6pm Seating:
Amuse Busch
Crab Lemongrass Tartlettes
Appetizer
Asparagus Crusted Ahi, Potatoes au Gratin, Micro Arugula
Salad
Roasted Beets, Watercress, Warm Goat Cheese
Soup
Cream of Cauliflower, Lobster Foam, Chive Oil
1st Course
Crisp Skin Duck Breast, Duck Confit and Pea Risotto, Pea Shoots
Entree
Pepper Crusted Filet, Parmesan Potato Puree, Foie Gras Shitake Broth
Fruit and Cheese & Dessert
Caramelized Pineapple Turnovers, Maple Praline Ice Cream, Pecan Tuille
First Course
Foie Gras Torchonconfit of pork belly, dried apricots, upland cress, brioche, dried tart cherry gelee,
or
Scallop and Fennel Sous Videcrispy sweet potatoes, spanish chorizo, celery, harissa
Second Course
Hamachiyuzu- soy braised daikon, shiso gelee, micro wasabi greens
or
Roasted Squash Agnolottidried tomatoes, micro herbs, balsamic reduction
Third Course
Pickled Baby Carrot and Beet Saladfrisee, goat cheese, blood orange emulsion
or
Butternut Squash Soup sunchokes, spiced pecans
Fourth Course
Roasted Barramundibaby squash, turnips, amaranth, bernaise mousseline
or
Muschovy Duck Breastoven dried tomato risotto, tart cherries, pecans, red wine reduction
or
Braised Boneless Beef Short Ribsconfit of potato, baby carrots, fennel, radish, arugula, braising jus
Fifth Course
Lemongrass Pot de Cremeginger spice cookies
or
Chocolate Terrinepecan praline ice cream, caramelized strawberry syrup, pecan tuile
First Course
Hamachiyuzu- soy braised daikon, shiso gelee, micro wasabi greens
or
Roasted Squash Agnolotti dried tomatoes, micro herbs, balsamic reduction
Second Course
Pickled Baby Carrot and Beet Saladfrisee, goat cheese, blood orange emulsion
or
Butternut Squash Soup sunchokes, spiced pecans
Third Course
Roasted Barramundi baby squash, turnips, amaranth, bernaise mousseline
or
Muschovy Duck Breastoven dried tomato risotto, tart cherries, pecans, red wine reduction
or
Braised Boneless Beef Short Ribsconfit of potato, baby carrots, fennel, radish, arugula, braising jus
Fourth Course
Lemongrass Pot de Cremeginger spice cookies
or
Chocolate Terrinepecan praline ice cream, caramelized strawberry syrup, pecan tuile