Festive New Year’s

111
When:
December 31, 2014 @ 6:00 pm – 10:00 pm America/Los Angeles Timezone
2014-12-31T18:00:00-08:00
2014-12-31T22:00:00-08:00
Where:
Delius Restaurant - Los Angeles
2951 Cherry Avenue
Signal Hill, CA 90755
USA
Cost:
$60/Per Person at 6:00PM, $135/Per Person at 8:00PM
Contact:
New Years Eve
Wednesday Dec 31, 2014

EarlySeating

6:00pm, $60.00 plus tax and gratuity

1st Course
Kumamoto Oysters, blood orange minionette

or
Beet and Carrot agnalotti, Pancetta, brown butter

2ndCourse
Roasted Farm squash soup with toasted squash seeds and crème fraiche

or
Watercress salad, organic oranges, spicy pistachios, pickled shallots, citrus vinaigrette

3rdCourse
Grilled hanger steak, roasted Brussel sprouts and marble potatoes, sofrito sauce

or
Crispy skin Arctic Char, Caramelized onion and cauliflower puree, roasted baby eggplant

4th Course
Meyer-Lemon meringue pie, macerated Raspberry

or

Chocolate cake, chocolate mousse

LateSeating

9:00pm, $85.00 plus tax and gratuity

The late seating includes the same four courses as the early seating with oneadditional course. After the meal, the main dining room is turned into a dance floor and a Champagne toast is served atmidnight.

1st Course
Kumamoto Oysters, blood orange minionette

or
Beet and Carrot agnalotti, Pancetta, brown butter

2nd Course
Lamb Cheeks, sauteed greens, pearl onions,

red wine braising jus

or
Duck Confit, caramelized gnocchi, roasted tomato ragout

3rd Course
Roasted Farm squash soup with toasted squash seeds and crème fraiche

or
Watercress salad, organic oranges, spicy pistachios, pickled shallots, citrus vinaigrette

4th Course
Grilled hanger steak, roasted Brussel sprouts and marble potatoes, sofrito sauce

or
Crispy skin Arctic Char, Caramelized onion and cauliflower puree, roasted baby eggplant

5th Course
Meyer-Lemon meringue pie, macerated Raspberry

or
Chocolate cake, chocolate mousse

ExclusiveSeating

8:00pm, $135.00 plus tax and gratuity

The exclusive seating is served in our Prix Fixe dining room andfeaturesan eight course meal. The menu is paired with a five glass wine sampling and will be accompanied by our long time friend and concert harpist, Mr Philip Young. After dinner, guests maydance the night away in the main dining room andcelebrate with a Champagne toast at midnight.
.
Amuse Bouche
Crab salad, blini, harissa aioli
.
1st Course
Roasted Butternut Squash, farm apples, stilton cheese, cranberries, spiced nut salad
.
2nd Course
Smoked haddock chowder
.
3rd Course
Crisp skinned duck breast, sweet potato gnocchi,
huckleberry gastrique
.
Intermezzo
Cabernet sorbet
.
4th Course
Mushroom & peppercorn crusted filet mignon,
truffled lentils, bacon
.
Fruit & Cheese Plate
.
Dessert
Chocolate mousse trio
Executive Chef – Louise Solzman
Sous Chef – Patrick Gallardo
Prix Fixe Chef – Kate Westenberg
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