Celebrate New Year’s Eve 2016

Ring in the New Year with Delius!
Here comes 2016 and I suggest that you celebrate at Delius by choosing one of our festive offerings that suites your mood the best.

If your idea of ushering in the new year is to have a nice 4 course meal early in the evening and then scurry home to put on your PJs and watch the ball drop on TV, we can do that (the meal part of course).

If you’re in the mood for a 5 course dining treat later in the evening and feel like ringing in the new year with a champagne toast and dancing, we can do that too.

And if what you’re looking for is to have an extravagant 8 course culinary adventure, paired with a 5 glass wine sampling, followed by a champagne toast and dancing, then we can do that better than anyone!

I know it’s a busy season but don’t forget to make your New Years Eve reservations. Don’t wait, if we sell out, you might miss out.

Hope to see you here,

Dave Solzman
Delius Restaurant
Reservations 562.426.0694

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6:00pm Seating (A-La-Carte Dining Room)

$60 per person plus tax and gratuity

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1st Course

Sweetbread Fritter, Fresno Chili-Corn Pudding, Chili Oil, Basil, Micro Celery

or

Pan Seared Scallops, Salsify Puree, Passion Fruit, Fried Salsify

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2nd Course

Tuscan Salad, Pomegranate, Pistachios, Shropshire Blue Cheese, Lavender-Honey Vinaigrette

or

Watercress Soup, Roasted Red Pepper Crème Fraiche, Toasted Pecans

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3rd Course

Beef Cheeks, Parsnip Puree, Pearl Onions, Carrots and Celery, Red Currant-Rosemary Braising Jus

or

Tazmanian Ocean Trout, Mushroom-Pecan Farro Risotto, Golden Raisin Buerre Blanc

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Dessert

Persimmon Cake, Walnut and Toffee Ice Cream, Persimmon Butter

or

Huckleberry Cheesecake, Cashew Brittle, White Chocolate Sauce

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9:00pm Seating (A-La-Carte Dining Room)

$85 per person plus tax and gratuity

Includes dancing and a champagne toast at midnight.

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1st Course

Sweetbread Fritter, Fresno Chili-Corn Pudding, Chili Oil, Basil, Micro Celery

or

Pan Seared Scallops, Salsify Puree, Passion Fruit, Fried Salsify

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2nd Course

Pork Belly, Long Bean Salad, Sliced Almonds, Black Garlic/Back Bean Vinaigrette

or

Oxtail Gnocchi, Roasted Tomato Ragout, Peas, Organic Mushrooms

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3rd Course

Tuscan Salad, Pomegranate, Pistachios, Shropshire Blue Cheese, Lavender-Honey Vinaigrette

or

Watercress Soup, Roasted Red Pepper Crème Fraiche, Toasted Pecans

.

4th Course

Beef Cheeks, Parsnip Puree, Pearl Onions, Carrots and Celery, Red Currant-Rosemary Braising Jus

or

Tazmanian Ocean Trout, Mushroom-Pecan Farro Risotto, Golden Raisin Buerre Blanc

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Dessert

Persimmon Cake, Walnut and Toffee Ice Cream, Persimmon Butter

or

Huckleberry Cheesecake, Cashew Brittle, White Chocolate Sauce
8:00pm Seating (Prix Fixe Dining Room)

Eight courses plus a five glass wine pairing

Champagne toast at midnight, dancing until the wee hours

$135.00 per person plus tax and gratuity

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1st Course

House Made Pita, Lavash and Honey Blond scones With Spicy Cucumber Chutney, Fig Hummus, and Sweet Brie Cream

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2nd Course

Pistachio Crusted Scallops with a Blood Orange and Endive Salad

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3rd Course

Roasted Carrot Soup with Fennel Cream and Pancetta Crisp

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4th Course

Butter Poached Cod with Grilled Cauliflower and Seared Kale with Sesame and Ginger Crusted Cashews

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5th Course

Pork Belly Bite with Roasted Squash and a Spiced Molasses Syrup

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6th Course

Red Currant and Myer Lemon Aperitif

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7th Course

Braised Brisket with Baby Carrots, Perl Onions and Roasted Marble Potatoes

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8th Course

Petite Baked Alaska with House Made Raspberry and Orange Ice Cream, Lemon Chiffon Cake and Cocoa Meringue

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Prix Fixe Chef – Kate Westenberg          Executive Chef – Louise Solzman