It's hard to imagine, but next week we bid a fond farewell to 2014 as we welcome in the New Year.
To mark that annual calendar transition, we must feast! Thankfully, Miami restaurants have upped their game with fantastic multiple course menus that feature decadent dishes, live entertainment, and lots of Champagne.
Here's a list of our favorite celebratory meals. Please note that prices do not reflect taxes and gratuities and reservations are required.
15th & Vine offers two seatings for New Year's dinner; 7 p.m. ($95) and 10 p.m. ($185). Both seatings also include access to the special Moet champagne lounge with cash bar on the outdoor terrace from 7 p.m. - 12:30 a.m. on the terrace. For reservations, visit 15thandvine.com.
A New Year's Eve masquerade ball includes a five-course dinner with pairings. The first seating ($175) runs from 6 - 8 p.m.; the second seating ($250) runs from 8:30 - 11 p.m. Call (305) 424-5234 for reservations.
A five-course dinner includes a half-bottle of Veuve Cliquot YL and live music. Menu items include wild Scottish salmon; grilled Atlantic turbot; and pan-seared beef tenderloin with foie gras. The dinner experience at Atrio is $185, and a rooftop celebration with open bar is $150 (not including dinner). Dinner guests can join the rooftop party for $50. Call (305) 503-6529 for reservations.
The swanky Azul has two dinner seatings. Budget conscious diners can opt for the first seating ($95) from 6:30 - 8:30 p.m. with a menu that includes a glass of Piper-Heidsieck champagne; scallops noir served with osetra, parsley root, lemon purée, and sorrel; wagyu duet served with perigord truffle, pomme fondant, and pickled shallot béarnaise; and a sweetdream of Catalan cream, nashi pear and hazelnut espuma, and Caramelia chocolate gelato. The second seating ($395) starts at 9 p.m. and includes one bottle of Charles Heidsieck champagne for every two people and admission to the MO Bar + Lounge celebration. Menu items include oyster served with cucumber, sudachi, crème fraîche, and kaluga; beet cured cobia served with blood orange, dill, salted beets, and pistachio; smoked celeriac volute served with Alaskan king crab, fennel, and forest mushroom; lobster thermidor with shiro miso, white truffle panade, and egg yolk jam; surf & turf with foie gras, scallops, parsely root, vin jaune, and grapefruit; wagyu duet served with perigord truffle, pomme fondant, and pickled shallot béarnaise; and midnight moon sable with acacia honey and lingonberry for a cheese course. A midnight sweet dream featuring Catalan cream, nashi pear and hazelnut espuma, tropical baba, whipped tainori ganache, lemon chibouse, and mandarin sorbet rounds out dinner.Call (305) 913-8358 for reservations.
The Brickell bar and restaurant celebrated New Year's along with their first anniversary. Celebrate with a "arty of two" menu that includes two entrees, one appetizer, one dessert, and a bottle of "bubbly" for $99. Or, just celebrate the holiday, starting at 6 p.m. with no cover and a special late night happy hour with drinks starting at $5 from midnight - 5 a.m. Call (305) 808-5555 for reservations.
The restaurant that serves up innovative cuisine by master chef Jose Andres in a see-and-be seen atmosphere is offering two seatings for New Year's. The first seating($175) runs from 6 to 7:15 p.m. and includes a selection of small plates including Petrossian caviar cone; cotton candy foie gras; Kueh Pai Ti; tuna ceviche; Japanese eel taco; chicharrones; bao con lechón; tortilla de patata; creamy coconut rice with white Alba truffles, sepia, tamarind, and ginger; sautéed shrimp; braised lamb; Brussels sprouts; plantain chips; and mango bubble tea pudding and chocolate caramel popcorn for dessert. The second seating ($350) runs from 9:30 to 11 p.m. and includes Petrossian caviar cone; cotton candy foie gras; Kueh Pai Ti; tuna ceviche; chilled seafood selection; smoked oysters; Japanese eel taco; chicharrones; bao con lechón; tortilla de patata; Wagyu tenderloin; porrusalda; plantain chips; baby Japanese peaches with fresh burrata, hazelnuts, and arugula; and mango bubble tea pudding and chocolate caramel popcorn for dessert. Both seatings include a champagne toast.
Enjoy a holiday menu including Serrano ham croquettas; burrata caprese salad; a surf and turf main course featuring filet mignon with mushroom demi-glaze and jumbo garlic shrimp paired with grilled asparagus and white truffle-infused mashed potatoes. End the meal with creole bread pudding with Kentucky bourbon sauce and vanilla bean ice cream. First seating is at 7 p.m ($75); the second seating is between 9 - 10 p.m. and includes midnight toast ($95). Call (305) 377-4442 for reservations.
Edge offers two seatings for dinner at 6 p.m. ($150) and 9:30 p.m. ($190). For the first course, choose from crispy confit duck served with parsnip puree, celery root, and olive salsa verde; Yukon gold potato soup served with Maine lobster and American caviar; Swank Farm's radish salad served with heirloom varieties, pears, smoked bacon, and Parmesan crisp; or foie gras torchon paired with blood orange jam, buttered brioche, and five grains. Second course items include Florida pink shrimp a la plancha served with crispy chick peas, avocado, and voudavan spice; and grilled pork and aged cheddar kielbasa served with bitter greens, balsamic fig, and onion marmalade. A third course (only available during the 9:30 p.m. seating), includes Pleasant Ridge reserve cheese served with apple mustard jam and endives. The third (or fourth course for late diners) includes grilled swordfish served with Florida steamers, heirloom bean cassoluet, and saffron; Creekstone Farms filet served with artichoke and porcini puree, truffles, and asparagus; roasted Cornish hen served with winter squash spaetzle and preserved lemon and rosemary; and ricotta and lemon gnocchi served with charred sprouts, parmesan cream, and free run egg. For dessert, choose from a mini strawberry trio featuring strawberry soufflé, chocolate covered strawberries, and champagne strawberry mojito ice cream; dulcey chocolate molten served with pistachio kulfi ice cream and raspberry gel; and nougat glacee paired with mixed nuts semifredo, chocolate sponge, almond brittle, and cherry gel. A champagne toast is included in both seatings.
Starting at 10 p.m., the Edge Terrace hosts a no cover, no reservations 007-themed New Year's Eve party with rolling dice, martinis, heated fire pits, rooftop views and music. At midnight, find a seat at the bar and roll the dice to set the price for your next Gentleman's Bluff cocktail or Vesper Martini.
Prix-fixe dinner at The Federal is just $65 per person and includes a welcome glass of rose; seaurchin and avocado; maduros and foie; lobster casserole or bangers and mash; roasted quail, porchetta, or barbecue cod; and cherry corbet or chocolate banana s'mores for dessert. A vegeterian menu is available upon request and optional beverage pairing is $35/ Reservations accepted for dinner from 7 - 11:30 p.m. and can be made by calling (305)758.-9559.
A three course pre-fixed menu, prepared by Executive Chef Billy Boyle is priced at $85 per person. Start off with appetizers including ahi tuna and scallop carpaccio, and butternut squash ravioli. For the main course choose from roasted local cobia served with chili spiced pumpkin puree, pickled winter vegetables, and forbidden rice, or the petite filet and lobster surf 'n' turf served with wild mushrooms, collard greens, and black eyed peas. Chocolate trifle layer cake with passion crème anglais for dessert.. Seatings are available from 6 to 10 p.m. Call (786) 276-0333 for reservations.
This Miami Beach staple offers three dinner options. The early seating ($95) runs 6 to 8 p.m. and includes a three-course meal featuring "the Forge" chopped salad; yellow fin tuna tartare; apple chestnut ravioli stuffed with kumquats, black trumpet mushrooms, and sage brown butter; Alaskan halibut served with smoked fingerling potatoes, hackleback caviar, green asparagus, and pomelo hollandaise; butter poached lobster paired with black lentils, Swiss chard, and passion fruit emulsion; Creekstone Farms filet Mignon served with potato puree, baby beets, and Grand Mariner green peppercorn sauce;; and a New Year's celebration dessert trio featuring a strawberry red velvet ice cream sandwich, mascarpone mousse, and toasted chocolate bread pudding. The second seating ($350) starts at 9 p.m. and includes a four-course dinner featuring the same dishes as the three-course menu with an additional beginning course of chilled shrimp, salmon sushi, and "eggs in the hole" served with osetra caviar and quail egg; a second course of white truffle risotto and foie gras torchon paired with tropical fruits, spiced nuts, and warm brioche; and chocolate dipped strawberries for the table.
Sit at the bar starting at 10 p.m. for a special tasting plate ($130) featuring "the Forge" chopped salad, salmon sushi, and "eggs in the hole," premium open bar from 10 p.m. till 1 a.m. or a bottle of Veuve Cliquot per couple, party favors, and a live DJ. If you just want to hang by the bar area, $75 gets you a premium open bar from 10 p.m. till 1 a.m., party favors, and a live DJ.
Diners can choose between the first-seating, four-course dinner ($195) at 6:30 and 7:30 p.m., and the second-seating, five-course dinner ($295) at 8:30 and 9:30 p.m.
Start off your four- or five-course meal with your choice of small plates of Peking duck served with foie gras and Osetra caviar, steamed sea urchin shrimp dumplings, and steamed crystal Boston lobster dumplings; Alaskan crab meat with black truffle and micro green salad as an appetizer; stir-fried Bahamian lobster in X.O. sauce, baked Chilean seabass with wild mushrooms, wok-fried Australian wagyu beef with black pepper sauce, or fried rice with braised scallops as the main course; Chamomile soup made with blood orange, tapioca, and champagne foam for dessert.
The five-course dinner includes a separate seafood selection of Baked Bahamian lobster tail with lemon milk sauce, baked Chilean seabass with wild mushrooms, stir-fried abalone with X.O. sauce, or fried rice with scallops, and an individual meat selection featuring wok-fried Australian waygu beef with black pepper sauce. A vegetarian menu is also available.
Enjoy a three-course meal ($60 per person) featuring fresh onion soup with toasted baguette and melted Swiss and Gruyere cheese; house-cured gravlax served with cucumber, grape tomatoes; arugula salad, and honey Dijon dill dressing; and romaine hearts with garlic crostini, shaved Parmesan cheese, and Caesar dressing as appetizers; filet Mignon with wild mushroom Madeira sauce, winter vegetables, and duchess potatoes; free range chicken stuffed with spinach and ricotta cheese and paired with sage polenta, green beans, carrot sticks, and Marsala sauce; crab stuffed mahi mahi served with blended rice, green beans, carrot sticks, and champagne mushroom cream sauce for entree choices; and profiteroles with fresh cream, Amaretto chocolate sauce, and toasted almonds, warm apple turnover with vanilla ice cream, assorted cheeses with grapes, celery, crackers, and a baguette, and coffee, tea, and biscuits for dessert. At midnight, live music and a bagpiper welcome 2015. Call (305) 445-3777 for reservations.
A special New Year's Eve menu ($150) features tuna tartare served with Asian pear, pine nut, and mint sesame oil; duck crepes made with duck confit, gochujang, kimchi, and scallions; duo of ahi and hamachi peppers served with crisp rice, wasabi tobiko, and ponzu; and Anjou pear and arugula with macerated pear, roquefort papillon, and red wine croquant as appetizers. Your choice of Périgord truffle risotto with aged Parmesan and truffle whip, soft-shell crab tempura with sambal aioli, cucumber tom yum, and sesame nest; and lobster cavatelli with poppy seed, lemon beurre blanc, and chervil as the mid course; and your choice of hay-smoked, butter-based A4 wagyu beef tenderloin made with celery root and horseradish; truffled chicken bucatini with foie gras, king trumpet mushroom, and chicken jus; grilled king salmon with Hudson Valley asparagus and roasted sunchoke gratin Hollandaise; and dry-aged steak and foie gras burger topped with secret sauce, Gouda cheese, and double-smoked bacon as entrees. For dessert, choose from profiteroles stuffed with milk chocolate and pecans, and served with holiday spice ice cream; or dark chocolate crémeux drizzled with salted caramel, candied peanuts, and vanilla ice cream for the table. Shellfish carts and caviar service are also available.
Two seatings for New Year's dinner: the first seating (6 - 7:30 p.m.) is $100 per person, including two flights of red or white wine ($175 with bar package at table); the second seating (9 - 11 p.m.) is $185 per person with two flights of red or white wine or champagne and a welcome cocktail ($325 with bar package at table).
For first course choose from corn-bacon seared jumbo sea scallops with wild Florida passion fruit brown butter and pink lentil salad; oysters Wessel; slow roasted duck; chestnut and boniato soup with foie gras croutons; or BBQ shrimp. For the second course, choose from Creole mustard dressed spinach salad with poached egg and bacon-rice cracker or wild mushroom and crispy salsify salad. For the main course, choose from cracked peppercorn and persimmon grilled domestic lamb chops Calabazza soufflé & asparagus tips; Florida citrus duck with rotisserie ginger-satsuma glaze, pigeon pea rice and haricot vert; Atlantic gulf stream caught red snapper with three squash hash, heirloom tomato tapenade & spinach; Tournedos Oscar (Filet mignon) with blue crab ragout, garlic brussels & bernaise; or Lemon-habenero broiled swordfish, crispy yucca & red rice-lobster stuffed poblano pepper. Your choice of dessert follows.
Not into a multi-course dinner? Oolite has several bar packages, starting at $100, that include appetizers.
Celebrate the new year with a Carnival ball. Starting at 9 p.m., enjoy a full open bar, buffet, entertainment, party favors, special guests, and a great view of fireworks ($250 per person); or enjoy a five-course dinner, including a bottle of Veuve Clucquot per couple for $175 per person. Call (305) 361-3818 for reservations.
Enjoy an Italian New Year's celebration that includes duck and foie gras ravioli for the table and your choice of turbot served with oyster mushrooms, herb gnocchi, and tomato and artichoke emulsion or a 28-day dry-aged NY steak served with roasted porcini mushrooms, potato galette crisp, red wine and truffle jus, and shaved truffles for an entree. For dessert there's white chocolate panna cotta paired with candied pistachio, blood orange, and pistachio gelato, or the olive oil torta served with compressed pear, roasted walnuts, and thyme gelato. Seatings at 6:30 and 7:30 p.m. ($195). A later seating, at 8:30 and 9:30 p.m. ($295)offers an additional course and a wagyu sirloin option for an entree. Call (305) 674-4660 for reservations.
In addition to the restaurant's a la carte menu, Ssiena Tavern offers an early-seating four-course dinner ($195) from 6 to 7:30 p.m. that includes coccoli; orecchiette or squid ink linguini; balsamic glazed Chilean sea bass; and a gelato assortment and Penettone bread pudding. A late-night five-course feast ($295) from 9 to 10:30 p.m. also offers two large stone crab claws.
Special New Year's Eve dinner complete with entertainment includes an amuse bouche of foie gras. First course choices include seared yellowfin tuna with avocado mosaic, crispy red onion, and nori; caviar and eggs; or heirloom tomato carpaccio and petite vegetables. For the second course, choose from butter poached Maine lobster; wild mushroom risotto; Hudson Valley duck breast; or petit filet mignon. Dessert follows. Dinner reservations available from 6 - 11 p.m., with last seating at 11 p.m. $100 per person or $85 per person for YoungArts members. Reservations can be made by calling (786) 618-3210.
Celebrate the New Year with a special "speakeasy" vibe, complete with live music and a Krug Grand Cuvee toast. Come in early and enjoy a three-course meal from 6 - 8:30 ($75) or a five-course meal, starting at 9 p.m. - midnight ($175). Menu choices include Kobe , t;beef strip with baby carrots, bone marrow, potato confit, and bordelaise; butter poached Maine lobster with truffle risotto, crispy kale, and parmesan; or California squab with pancetta, blood orange, smoked celery root, and savory granola.
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