You can ring in the new year at any one of our ESR locations. While Bar Cotto & Ballard Pizza Co. are sticking to the regular menu, the remaining restaurants are all offering special multi-course meals. Reservations are highly recommended!

Mkt.

Price: $75/person
Time: Reservations 5pm – 11pm
Contact: 206.812.1580
More About Mkt.

Chef Joe Ritchie has a decadent truffle-laced menu planned to celebrate. Mkt. will offer wine pairings for $30 and have specials on select bottles of wine and champagne. Late night diners can look forward to a complimentary sparkling toast to ring in the New Year.

First

Caviar, Chive-Black Pepper Blini
Cured Pork Loin, Pickles and Apricot Mustard
Smoked Spanish Mackerel, Bacon, Lemon, and Currants
Grilled Spot Prawns, Herb Consommé

Second (Choose One)

Oregon Black Truffle Ravioli
Goat Cheese Crepes with roasted pear and sage
Roasted Chestnut & Grilled Apple Salad with Treviso, Banyuls vinegar, Parmesan

Third (Choose One)

Grilled Venison Saddle and Smokey Venison Sausage with black trumpet mushrooms, potato soufflé
Grilled Duck Breast and Juniper & Bacon Braised Duck Leg with pumpkin seed-crusted roasted yams, smoked onion jus
Crusted Scallops with charred leeks, crispy potato-arugula salad, and black truffle-preserved lemon vinaigrette

Dessert

Orange Chocolate Cake with toasted meringue, orange curd
Vanilla Panna Cotta with quince soup, pine nut brittle
Huckleberry Sorbetto with lemon tuile cookie
Pacific NW Cheeses with quince and grilled pumpernickel

Bar Cotto

Price: Open Menu
Time: Reservations 4pm - 11pm
Happy Hour: 4pm - 6pm and 10pm - 11pm
Contact: 206.838.8081
More About Bar Cotto

Bar Cotto will be open and cranking out delicious pizzas and vegetable plates, as usual. Start the night off right with the famous Salumi e Torta Fritta and a glass of Lambrusco.

Ballard Pizza Company

Price: Open Menu
Time: Regular Hours
Contact: 206.659.6033
More About Ballard Pizza Co.

Bar Cotto will be open and cranking out delicious pizzas and vegetable plates, as usual. Start the night off right with the famous Salumi e Torta Fritta and a glass of Lambrusco.

Rione XIII

Price: $75/person
Time: Reservations 5pm - 11pm
Contact: 206.838.2878
More About Rione XIII

Chef Savuthy “T” Dy creates a Roman inspired feast to ring in the New Year. There will be vegetarian options. Rione XIII will offer a selection of special bottles of wine and wine pairings will be available for $45.

First (Choose One)

Dungeness Crab Salad with carrot panna cotta, pickled carrots, opal basil
Eggplant Involtini with spinach ricotta, mozzarella, spicy tomato sauce
Baby Beet Salad with rye soil, arugula, and goat cheese ice cream

Second (Choose One)

Lobster Risotto with fennel confit, tomato conserva, lobster spuma
Short Rib Ravioli with lacinato kale, laurel bay cream, truffle sauce

Entrée (Choose One)

Pan Seared Scallops with vanilla parsnips, winter citrus, toasted hazelnuts
Grilled Beef Rib Eye with garnet yams, grapes, cabbage agrodolce, caramelized onion bread pudding

Dessert (Choose One)

Tiramisu Shot
Vanilla Bean Panna Cotta with quince soup, pine nut brittle
Mixed Berry Sorbetto with salted fennel shortbread

Staple & Fancy Mercantile

Price: $80/person
Time: Reservations 5pm - 11pm
Contact: 206.789.1200
More About Staple & Fancy

Chef Branden Karow will create a “fancy” family-style first course with options on the following courses for guests to enjoy. Wine pairings will be offered for $40.

For The Table

House cured prosciutto, wild arugula, Parmesan
Albacore tuna crudo, blood oranges, Taggiasca olives, olive oil, micro greens
Endive salad, apples, fennel, pomegranate, creamy apple cider vinaigrette
Sunchoke soup, fried sunchokes, truffle oil
Grilled housemade cotechino, lentils, dried currants
Buffalo mozzarella, wild watercress, aged balsamic, olive oil, grilled bread
Dungeness crab arancini, lemon aioli, bottarga

Pasta (Choose One)

Duck Egg Raviolo with house made ricotta, sage, brown butter, walnuts
Seared Potato Gnocchi with sweetbreads, lacinato kale, garlic
Chitarra with uni, butter, chives

Main (Choose One)

Grilled Bavette Steak with crispy Yukon gold potato, crispy artichokes, pangratatto, red wine sauce
Seared Sea Scallops with parsley root purée, smoked almond gremolata, spicy coppa
Braised Leg of Rabbit with creamy polenta, wild mushrooms, marinated red onions

Dessert (Choose One)

Vanilla Bean Panna Cotta with quince soup and candied pine nuts with cinnamon
Gianduja Terrine with chocolate gelato and candied hazelnut
Zeppole with mascarpone, lemon, and wildflower honey
Mixed Berry Sorbetto with salted fennel shortbread cookies

Anchovies & Olives

Price: $75/person
Time: Reservations 5pm - 11pm
Contact: 206.838.8080
More About Anchovies & Olives

Chef Zach Chambers will create a multi-course seafood focused menu giving guests a selection of options for each course. Wine pairings will be available for $45/person and a selection of bottles of wine will be on special too.

Amuse

Salt Cod Fritter with salsa verde

Special Menu Supplement

Three Oysters with seasonal garnish and a glass of Prosecco ($15)

Primi (Choose One)

Smoked Mackerel with burrata, tomato jam
Baby Beet Salad with endive, pistachio, pear, white anchovy vinaigrette
Kampachi Crudo with watercress, pomegranate, shaved almond

Secondi (Choose One)

Creamy Polenta with Hawaiian Prawns, fennel, scallions, prawn jus
Chestnut Ravioli with brown butter, sage, and candied chestnuts
Spaghetti with Grilled Sardines, capers, sultanas, tomato, parsley

Piatti (Choose One)

Grilled Swordfish with salsa puttanesca and herbed fregola sarda
Scallops with Pork Belly, Medjool dates, Beluga lentils
Duck Breast with cannellini beans and green apple mostarda

Dolce (Choose One)

Vanilla Bean Panna Cotta with quince soup and pine nut brittle
Mixed Berry Sorbetto with salted fennel shortbread cookies
Orange Chocolate Cake with toasted meringue and orange curd

How to Cook a Wolf

Price: $75/person
Time: Reservations 5pm - 11pm
Contact: 206.838.8090
More About How To Cook A Wolf

Chef Michael Gifford will create a four-course menu with options for guests to enjoy. Wine pairings will be available for $35/person as well as specials on select bottles of wine and bubbles.

Amuse

Kusshi Oyster with preserved Meyer lemon mignonette and salmon roe

First (Choose One)

Puntarelle with white anchovy vinaigrette and Parmigiano-Reggiano
Burrata with artichoke and Castelvetrano olive
Escolar Crudo with avocado, grapefruit, radish, baby fennel

Pasta (Choose One)

Potato Gnocchi with beef cheek bolognese, oregano, mint
Tagliarini with arugula-walnut pesto and Dungeness crab

Third (Choose One)

Duck Breast with roasted beets, Satsuma, cipollini agrodolce, hazelnut
Scallops with lentil, smoked ham hock, saba
Pork Cheeks with celery root puree, crisped Brussels sprouts, Taggiasca olives

Dessert (Choose One)

Vanilla Bean Panna Cotta with quince soup, pine nut brittle
Mixed Berry Sorbetto with salted fennel shortbread
Orange Chocolate Cake with toasted meringue, orange curd, chocolate sorbetto

Tavolàta

Price: $75/person
Time: Reservations 5pm - 11pm
Contact: 206.838.8008
More About Tavolàta

Chef Brian Clevenger will be serving creative house-made pastas and seasonal Italian inspired dishes all night. Wine pairings will be available for $45/person.

Amuse

Barron Point Oyster with lemon sorbet and basil

Starters (Choose One)

Burrata with Taggiasca olive, arugula, cucumber
Smoked Pork Belly with celeriac puree, green apple, parsley
Bitter Green Salad with pancetta, candied walnut, Parmesan

Pasta (Choose One)

Rigatoni with spicy Italian sausage, marjoram, tomato
Potato Gnocchi with Dungeness crab, Meyer lemon, ennel
Ravioli with chestnut, brown butter, sage

Entrée (Choose One)

Roasted Kobe Culotte Steak with cauliflower, Brussels sprouts, baby carrots
Sea Scallop with parsnip, watercress, pomegranate
Lamb Rack with fingerling potato, Mission fig, rosemary

Dessert (Choose One)

Zeppolé with chocolate dipping sauce
Vanilla Bean Panna Cotta with quince soup, pine nut brittle
Mixed Berry Sorbetto with salted fennel shortbread