New Year's Eve
Early Evening Festivities: We offer 2 options for guests seated by 6:30PM: Bar Room - Our full menu is available at a la carte pricing. Upstairs at ‘21’ - Chef John Greeley’s delicious three-course $70 prix fixe menu is available in a romantic setting. The Countdown to Midnight Party at 9:00pm: Ring in the new year beginning at 9pm in either the festive Bar Room or the romantic, quieter Upstairs at ’21’. $225 per person, includes a sumptuous four-course prix-fixe feast prepared by Chef John Greeley, live music by Double Down, dancing, dinner, tax, gratuity, midnight Champagne toast, and party favors. Beverages, plus their related tax and gratuity, are charged accordingly. For reservations, please call 212.582.7200.

Countdown to Midnight Menu (Subject to Change) Royal Sterling Caviar $125.00 supplement North Star Caviar $90.00 supplement Chef’s Canapé First Course Sweet Potato and Lobster Bisque, lobster knuckles, golden cauliflower, toasted cinnamon Baby Romaine and Frilled Oak Lettuces, shaved fennel, oven dried tomatoes, aged balsamic dressing Bibb Lettuce Salad, cave-aged blue cheese, vine ripened tomatoes, Banyuls vinaigrette Roasted Red and Golden Beets, goat cheese brûlée, toasted pistachios, opal basil, truffle emulsion Chilled Seafood Plate, stone crab claws, clams, oysters, shrimp, spicy tobiko and mustard sauce Hand-Picked Jumbo Lump Crabmeat, jicama, avocado, watermelon radishes, romaine Jumbo Shrimp Cocktail, mesclun greens, pickled fresh horseradish Duo of Seared Sea Scallops and Grilled Pork Belly, braised endive, pickled mustard seed dressing Jumbo Lump Crab Cake, hearts of palm and cucumber salad, Meyer lemon sauce Dry-Aged Beef Carpaccio, baby arugula, deviled quail egg, Parmesan, shaved black truffles Seared Breast of Squab, foie gras stuffed, crispy corn cake, frisse, maple-bacon dressing Second Course Foie Gras Terrine, brioche, spiced-plums, peppercress, blood orange and licorice sauce Third Course Chanterelle Mushroom Risotto, butternut squash confit, coco beans, pumpkin oil, truffles Sesame-Crusted Wild Salmon, lobster and root vegetable quinoa, citrus sauce Seared Sea Scallops, cauliflower puree, baby spinach, black truffles, brown butter Roasted Black Bass, toasted farro, Brussels sprouts, caramelized salsify, wild mushrooms, lemon butter Sautéed Turbo, Gulf Shrimp, King Crab, saffron rice, dragon’s tongue beans, Pernod reduction Lobster “Pot Pie”, classic Newburg sauce, peas, carrots, cauliflower, puff pastry Grilled or Sautéed Dover Sole, asparagus, herbed potatoes Grilled Filet Mignon and Braised Short Ribs, seared Brussels sprouts, honey-glazed cipolini onions, red wine reduction 21 Day Dry-Aged Sirloin, broccoli rabe, fried potatoes, Bordelaise Wild Boar Trio, chop, bacon-wrapped loin, sausage, creamy polenta, broccolini, blackberry syrup Juniper-Rubbed Venison Chop and Loin, chestnut puree, braised Savoy cabbage Fourth Course Hazelnut S’more, clove scented marshmallow and salted caramel sauce Pumpkin Tart, nutmeg cream and oatmeal tuile Gingersnap Crusted Cheesecake, port-stewed figs and black plums Flourless Chocolate Torte, elderflower cranberries Orange-Caramel Bar, hazelnut jaconde, orange and apricot compote Cranberry Tart Tatin, cinnamon ice cream, cranberry vanilla reduction Symphony of Sorbets and Ice Creams CLASSICS Profiteroles, vanilla ice cream and chocolate sauce Apple Crumb Pie, walnut streusel top, vanilla ice cream Warm Vanilla Bean Rice Pudding, cinnamon, dried cherries and apricots Crème Brûlée, cocoa bean shortbread Menu Subject to Change Guests are advised to allow extra time for traveling and parking in midtown Manhattan. *Jackets required for gentlemen. No jeans or sneakers permitted.*