New Year’s Eve at Ethan Stowell Restaurants:
$75/person
Reservations 5pm – 12am

Make your reservations online now.

 

Staple & Fancy Mercantile

Chef Ethan Stowell and chef de cuisine Branden Karow will create a “fancy” family style meal for guests to enjoy. The main course will be served tableside from Ethan’s misto cart giving guests the opportunity to choose from a variety of meats. Seafood options will be available for non-meat eaters.

Appetizers:
Fried Oysters with Calabria Aioli
Sunchoke Soup with Truffles
Ahi Crudo with Avocado & Cucumber
Foie Gras Torchon with Fig & Balsamic
Treviso Salad with Anchovy & Parmesan
Grilled Sardines with Pistachio & Golden Raisin
Mozzarella and Spicy Coppa

Pasta:
Gnocchi with Braised Pork Cheeks, Baby Turnips, Marjoram
Butternut Squash Ravioli with Sage Brown Butter

Main:
STOWELLITO MISTO!

Dessert:
Mascarpone Cheesecake with Cranberry Compote & Aged Balsamic
Chocolate Truffle Cake & Crème Angliase

 

Anchovies & Olives

Chef Zach Chambers will create a multi-course seafood focused menu giving guests a selection of options for each course.

Amuse:
Barron Point Oyster with Cucumber-Coriander Ice

Primi:
Geoduck Crudo with Kumquat, Chives, Crispy Farro
OR
Escolar Crudo with Fennel, Grapefruit, Hot Coppa
OR
Treviso Salad with Pear, Pecan, Herb Vinaigrette

Secondi:
Parsnip Soup with Dungeness Crab, Pine Nuts, Tarragon
OR
Linguine with Octopus Bolognese and Mint
OR
Potato Gnocchi in Brodo with Poached Duck Egg, Sage, Cured Tuna Heart

Piatti:
Arctic Char with Brussels Sprout, Bacon, Celery Root Puree
OR
Pork Chuck Loin with Anchovy, Lacinato Kale, Pistachio Gremalata
OR
Swordfish with Roasted Grapes and Horseradish

Dolce:
Chocolate Tart with Toschi Cherries and Vanilla Bean Gelato
OR
Toasted Almond Semifreddo with Almond Brittle and Cocoa Sorbetto

 

How to Cook a Wolf

Chef Matt Fortner will create a four-course menu with options for guests to enjoy.

First Course:
Escolar Crudo with Hot Coppa, Orange, Merula Olive Oil
OR
Beef Tartar with Capers, Anchovy, Egg
OR
Beet Salad with Fennel, Pistachio, Balsamic

Second Course:
Potato Gnocchi with Cauliflower, Taggiasca Olives, Parsley
OR
Radiatore with Lamb Bolognese, Oregano, Mint
OR
Tagliarini with Brown Butter, Sage, Parmigiano-Reggiano

Third Course:
Grilled Ahi Tuna with Controne Beans, Bacon, Soft Boiled Egg
OR
Veal Short Rib with Parsnip Puree, Shallot Agrodolce
OR
Pork Belly with Manila Clams, Polenta

Dessert Course:
Walnut Tart with Bourbon Caramel Sauce and Bourbon Gelato
OR
Chocolate Truffle Cake with Crème Anglaise

 

Tavolàta

Chef Brandon Kirksey will dazzle guests with his creative house-made pastas and seasonal Italian inspired dishes.

There is not a set menu/price at Tavolàta – just come by and eat as much or little as you’d like!

 

Holiday Closures

In order to properly celebrate the season, all Ethan Stowell restaurants will be closed on December 25 and January 1.

Wishing you and yours all the best this holiday season! We look forward to a great 2012 with you.

Ethan, Angela and the Ethan Stowell Restaurant family.