New Year’s Eve

December 31, 2017
5 - 10 pm

Join us on December 31st to ring in the arrival of 2018! Celebrate with friends and family with Chef Romano's festive seven-course New Year’s Eve menu featuring American Wagyu Pave and Dungeness Crab and Carrot Ravioli. This decadent tasting menu uses the best of local ingredients, augmented by expert preparation for a one-night only event to start the new year right.

Located in the luxurious Hotel Healdsburg just off Healdsburg Plaza, Dry Creek Kitchen is the perfect location to kick off the New Year. Let the festivities begin!

Tax and gratuities not included

$145 per person | $85 supplemental wine pairing
Reserve | 707.431.0330

Menu for New Year's Eve

First Course

Scallop and Black Truffle Gratin with Osetra Caviar
mustard seed-crème fraiche, shallot, cured egg yolk, sea beans

Second Course

Butter Braised Dungeness Crab and Carrot Ravioli
cara cara oranges, citrus beurre blanc, pickled kumquats

Third Course

Celeriac Velouté
Fort Bragg uni emulsion, Black Pig Meat Co. crispy pork belly, Mountain Rose apples, peppercress

Fourth Course

Pan Roasted Bob White Quail
charred leeks, cauliflower mushrooms, smoked pears, compressed pears, foie gras-poultry pan sauce

Fifth Course

American Wagyu Pave
red mustard frills, parsnip pennies, sunchoke purée, Nana Romano's fennel-caper brown butter relish

Sixth Course

Meyer Lemon Sorbet
lemon chip, lemon gel

Seventh Course

Sparkling Rose Tiramisu
vanilla bean mascarpone cream, Lisa's lady fingers, white chocolate powder