New Year’s Eve Five-Course Tasting

This luxurious celebratory New Year’s evening at Studio will be highlighted by a magnificent Five-Course Chef’s Tasting Menu and feature live music by Chris Jagich and band, dancing and party favors, as well as a midnight Dom Perignon Champagne toast.

The feast starts with a reception where there will be Pommes Soufflées, Truffle Sphere, Kona Kampachi Tartare, Oysters on the Half Shell and House-Cured Arctic Char. The first course is Seared Tuna with pickled celery and kaluga caviar, followed by a second course of Hudson Valley Foie Gras Torchon with five-spiced brioche and huckleberry gastrique. Roasted Morro Bay Sablefish with Meyer lemon sabayon and smoked char roe is the third course, and the fourth course is Smoked Prime Ribeye with potato-truffle mille-feuille, roasted matsutake mushroom and Swiss chard persillade.

Dessert for this marvelous meal is a choice of Dominican Chocolate with Crisp Cocoa Bits with Madagascan vanilla ice cream and fleur de sel or Ivory Chocolate Champagne Sphere with lemon marmalade, vodka granité and caviar.

$575 per guest includes cocktails at the reception and wine pairings with dinner or non-alcoholic beverages and a Dom Perignon Champagne toast, plus tax and gratuity.

Find more information at montagehotels.com