New Year's Eve and New Year's Day: Tell us what's up!

[Robin Garr]

With Christmas dead ahead, New Year's Eve is going to come up fast! Restaurateurs, chefs, GMs, fans, feel free to post announcements about New Year events at your local eatery or watering hole here!

The rules are simple. In this exception to the usual practice, you don't need to ask permission before posting. But:

* Please stick to the facts and avoid PR hype. Even if you truly believe your place is doing the most awesome feast ever and your chef is the best, let us find that out for ourselves, please (This is good advice for general news releases too, but I digress.)

* Don't forget to take a moment to look up at the "Subject" of your post and change it to reflect the restaurant or institution making the announcement.

Hap, hap, happy New Year!

[Robin Garr]

Ring in the New Year with Bourbons Bistro!

Make your New Year’s Eve plans with Bourbons Bistro. We are currently taking reservations for our 5:30 seating, our 7:30 seating, and our 9:30 seating which includes a champagne toast. To make a reservation, visit us online at www.bourbonsbistro.com or call us (502) 894-8838.


New Year's Menu 3-Course
5:30 and 7:30 seatings

Amouse Bouche
Duck rillettes
House-made focaccia, roasted garlic, rosemary oil, confit tomato

First Course
Scallop Crudo
Fried parsley, bacon gelee, cracked pepper, truffle oil

or

Salad Lyonnaise
Berkshire pork belly, Belgian endive, poached egg, champagne-dijon vinaigrette

Second Course
Pan-seared Chilean sea bass
Red cabbage confit, root vegetable latke, golden beet gastrique, fried lacinato kale

or

Grilled Lamb Chops
Cannellini bean and sage puree, braised carrots, grilled endive, chausseur sauce

Dessert
Spiced vanilla bean panna cotta
Honey roasted figs, lemon tuile


New Year's Menu 4-Course
9:30 seating includes champagne toast

Amouse Bouche
Duck rillettes
House-made focaccia, roasted garlic, rosemary oil, confit tomato

First Course
Scallop Crudo
Fried parsley, bacon gelee, cracked pepper, truffle oil

Second Course
Salad Lyonnaise
Berkshire pork belly, Belgian endive, poached egg, champagne-dijon vinaigrette

Third Course
Pan-seared Chilean sea bass
Red cabbage confit, root vegetable latke, golden beet gastrique, fried lacinato kale

or

Grilled Lamb Chops
Cannellini bean and sage puree, braised carrots, grilled endive, chausseur sauce

Dessert
Spiced vanilla bean panna cotta
Honey roasted figs, lemon tuile

Make your reservations now by calling 502.894.8838 or email us at events@bourbonsbistro.com.

[Robin Garr]

Proof on Main (702 W Main Street, www.proofonmain.com) will celebrate New Year's Eve with a la carte and prix-fixe options from chef Levon Wallace. The evening begins from 5:30 p.m. to 7:00 p.m. with the regularly available a la carte menu.

The special prix-fixe, four-course dinner will start at 8 p.m. Dinner is $140 per person (plus tax and tip) and includes party favors and a ticket to the 21c Atrium NYE bash.

Call 2176360 for more info or to make reservations.

[Robin Garr]

Celebrate New Year Eve at Asiatque. As in previous years, a 4 course pre fixe menu is offered at $50 plus tax and gratuities. Call us at 502.451.2749 to make your reservation. We are also open for dinner on New Year Day.

New Year Eve menu

salad:
choice of sweet chili+basil or hoisin+balsamic vinaigrette.


starter:
skirt steak -yakatori style, tare glaze, mango relish, baby spinach.

spring roll - goatcheese, crabmeat, spicy miso aioli.

calamari - panko+dill crusted, sweet chili jam, spicy miso aioli.

ground lamb - wok, scallion, red capsicum, sweet potato basket.

sashimi - sesame crusted, ponzu+soy oil, mango relish, garlic flake.

ceviche - shrimp, scallop, fresh lime, ponzu+soy oil, scallion, crisp chip

vegetables - tare glaze, balsamic+chocolate reduction, sesame.


entrée:
mahi mahi - grilled, lemongrass, grilled asparagus, mango relish, shiitake polenta, green pea+wasabi puree, chili oil.

salmon - wok seared, shallot, tomato concasse, vegetables, sichuan hot oil.

ahi tuna - triple crusted, tataki style, vegetables, ginger crisp, yin-yang wasabi drizzle.

red snapper - wok fired, adobo rub, chinese long bean+baby corn, red chili cream sauce and chili oil.

pork tender - chargrilled, chinese 5 spice, grilled asparagus, shiitake polenta and strawberry+garlic sauce.

short rib - slow braised, bourbon, baby bok choy, curried chick pea, mustard oil.

chicken - seared, grilled asparagus, curried chick pea, tomato+lemongrass coulis.

angus filet - chargrilled, cocoa, curried chick pea, baby bok choy, char siu butter sauce, arugula+jalapeno oil.

tofu - seared, ginger dusted, baby bok choy, shiitake polenta, ginger+miso sauce, arugula+jalapeno oil.


dessert:
crème brulee trio, salted coconut caramel
house made cheese cake, cocoa+ginger soil, compote
chocolate torte, compote, yuzu scented grapes

After dinner, come out to Meta for cocktails and sparking! We've got DJ Kim Sorise spinning "Global Grease" -a mix of vintage international pop and rock. Should be an amazing time. $5 admission at the door.

[Robin Garr]

New Year’s Eve Wine Dinner 2013 at
The Bristol Bar & Grille –Jeffersonville and
The Sheraton Louisville Riverside Hotel

Experience the wines Of Terredora di Paolo and the foods of one of Southern Italy’s most prominent regions, Campania. This is a unique wine dinner with Master Sommelier Scott Harper & Executive Chef Richard Doering.

Reception
Hand tossed Pizza Napoletana & Pizza Margherita
Fritto Misto Di Mare (Fried Mixed Seafood)
Falanghina Terredora 2012

Salad
Mozzarella In Carrozza (Fried Bread And Mozzarella Di Buffalo)
Coda Di Volpe Terredora 2012

Pasta
Paccheri Ripieni Al Forno (Veal Stuffed Baked Pasta)
Greco Di Tufo “Loggia Della Serra’ Terredora 2012
Fiano Di Avellino “Terre Di Dora” Terradora 2009

Entrée
Braciole al Ragù (Rolled Beef With A Hearty Ragu)
Aglianico Terredora 2011
Taurasi “Fatica Contadina” Terredora 2008

Dessert
Rum Baba (Cake Saturated In Rum)
Folius Extra Dry Cantina Del Taburno NV

$175 per couple
Includes pours for each wine, dinner for two persons, tax and gratuity.
Price including guest room is $285.
For additional information call the Bristol Bar & Grille-Jeffersonville 812-218-1995

Hey peeps, what about New Years Day? It's our anniversary and it's always tricky to find a place. Last year we went to Seviche. Thanks !

Equus/Jack's Lounge New Year's Eve 5 Course Dinner
Equus/Jack's Lounge will be offering a 5 course dinner on New Year's Eve for $60. per person plus tax and gratuity.

1st Course
Sear Scallop with Smoked Sweet Potato and Maple Bacon Demi-glace.

2nd Course
Mixed Greens Salad with Goat Cheese, Pickled Shallots with a Banyuls Mustard Vinaigrette

3rd Course
Flounder Oscar with asparagus, Crab and Sauce Béarnaise

4th Course
Creekstone Filet Mignon with Garlic Truffled Fingerling Potatoes, Winter Squash sauté, Sauce Bordelaise

5ht Course
Pistachio Crème Brulee

Reservations are still available. Please call 502.897.9721.

[Robin Garr]

This looks like fun!

Spend New Year's Day in Paris with Winston's Restaurant

Seatings are available at 11am, 1pm, and 3pm. $39 per person.

Reservations Required:
http://www.opentable.com/winstons-resta ... tref=57088

(502) 456-0980 | Winston's Restaurant 3101 Bardstown Road | Louisville, KY

Menu

First Course:

Guests are welcomed to the restaurant with an assortment of French Breads including Butter Croissants, Pane au Chocolate and Almond Croissants, Creamery Butter, Jams and Hot and Crispy Baguette. Fresh Fruit Slices with Berries and Cheese Platter of Brie or Camembert


Second Course (Guests will Choose One Option):

Traditional French Salad of Mixed Greens with shredded carrots, European cucumber, grape tomatoes with a classic French Champagne vinaigrette.

Onion Soup Gratinee.

Potato Leek Soup.


Third Course (Choice of Entrees):
All Entrees will be served with a Black Eyed Pea and Celery Salad with Vinaigrette

4 egg French Omelette with of Ham and Gruyere, Fine Herbes and Spinach. Served with Lyonnaise Potato and Sauteed Asparagus.

Medallions of Beef Oscar with Bearnaise sauce, sauteed Asparagus and Mashed Potatoes.

Chicken Fricassee over Mashed Potatoes with Haricot Verts.

Croque Madam served with Broiled Tomato and Haricot Verts.

Thick cut Brioche French Toast dipped in sweetened egg batter, Thick Cut Bacon Bacon. Raspberry Coulis flavored with Chambord Liqueur. Served with Chocolate Ganache, Fresh Raspberries and Whipped Cream.

Seared Salmon with a Lemon Caper Emulsion, Asparagus and Potato Gratin.

Vegetarian Option.

Vegetable, Wild Mushroom and Bean Cassolet. Topped with Strips of Panko Crusted Portobello Mushrooms.


Dessert Option:

Chocolate Hazelnut Filled Crepe with French Vanilla Bean Ice Cream
Chocolate Souffle Glace Fresh Whipped Cream
Traditional Creme Brule
French Apple Tart Wedge with Shortbread Crust and Sweetened Cream Cheese Filling
Puff Pastry Horn filled with a Diplomat Cream with a Touch of Raspberry and Pistachio Nut Garnish