We are very excited to ring in 2015 at all ten spots—even Chippy’s is getting in on the New Year’s Eve action. Reservations can be made online or by calling the individual restaurants.

★★★

Chippy’s Fish and Drink

$50/person
5PM onward, call for reservations
206.257.4390

Chippy’s will be celebrating its first New Year’s Eve with a four-course, seafood-centric tasting menu. Reservations are highly recommended and can be made by calling the restaurant. An a la carte menu will be available at the bar.

Amuse:
Bay Shrimp Cocktail

First (Choose One)
Oyster Shooters
Fried Oysters with lemon aioli and coleslaw
Lacinato Kale Caesar salad with anchovy Parmigiano dressing

Second: (Choose One)
Smoked Salmon Chowder
Steamed Mussels with tomato-fennel broth and garlic bread
Marinated Baby Beets with avocado and haricots verts

Third: (Choose One)
Cod Fish & Chips
Salmon Fish & Chips
Seared Black Cod with butternut squash puree, bacon, and Brussels sprouts

Dessert: (Choose One)
Deep Dish Apple Pie – skillet apple pie with puff pastry and salted caramel
Ice Cream Sandwich – double chocolate cookie with mint chocolate chip gelato
Huckleberry Sorbet with orange crackerjack

★★★

Red Cow

$75/person
Reservations 5pm onward
206.454.7932

There’s a French feast planned to ring in the New Year in Madrona! Chef Thom Koschwanez has a gorgeous menu full of classic brasserie dishes planned for the evening—and, of course, there will be plenty of French bubbly to go along with the meal!

Amuse:
Gruyere-stuffed gougères

First: (Choose One)
Pâté de Campagne with house-made pickled vegetables
Fromage Frais with poached seasonal fruit

Second: (Choose One)
Butternut Squash Soup with rye croutons and fried sage
Little Gem Lettuces with haricots verts and champagne dressing
Frisée & Bacon Salad with a poached hen egg and croutons

Third: (Choose One)
8oz Filet Mignon with hand-cut frites and choice of steak sauce
Moules Frites with curry or white wine and thyme
Parisian Gnocchi with mushrooms, braised greens, and a hen egg

Dessert: (Choose One)
Profiteroles with coffee ice cream and chocolate drizzle
Chocolate Mousse with whipped cream, chocolate BBs, and sable cookies
Huckleberry Sorbet with orange crackerjack

★★★

Mkt.

$75/person
Reservations 5pm onward
206.812.1580

Chef Joe Ritchie has created a truly celebratory Northwest-inspired menu for New Year’s Eve at this tiny Tangletown restaurant. Oysters, truffles, spot prawns, and crab all grace the menu! Bar manager Seth Sexton will be in attendance, spreading cheer as well as glasses of wonderful, handpicked wines.

Amuse:
Crispy Gougère with fennel pollen, orange mascarpone, and smoked salmon roe

First, for the table: (Choose One)
Caviar with chive-black pepper blini
Foie Gras Mousse with grilled brioche and Calvados-poached apples
Oysters on the half-shell with lemon verbena mignonette
Roasted Spot Prawns with herb consommé

Second: (Choose One)
Oregon Black Truffle Gnocchi with crispy shallots and marjoram
Marinated Beet Salad with pickled hedgehog mushrooms, Wonderland tomme, and honey vinaigrette
Niman Ranch Beef Carpaccio with glazed onion, wintergreens, Banyuls vinegar, and Parmesan

Third: (Choose One)
Lamb Chop, Braised Lamb Shank, and Cured Lamb Loin with Swiss Chard gratin, olive, horseradish, and pickled onion
Red Wine-Braised Beef Short Rib with wild mushrooms, whiskey fig sauce, and potato purée
Grilled Black Cod & Dungeness Crab “Lasagna” with salsify and white truffle butter sauce

Dessert: (Choose One)
Gianduja Hazelnut Terrine with dark chocolate mousse, hazelnut crunch, and gianduja ice cream
Carrot Cake with mascarpone and cream cheese, kumquats, and candied spiced pecans
Huckleberry Sorbet with orange crackerjack

★★★

Bar Cotto

Reservations 5pm onward
206.838.8081

In addition to the regular menu, Bar Cotto will be celebrating with a two-pound Ribeye served with treviso salad, salsa verde, and roasted fingerling potatoes ($65) and shaved black truffles on top of any pizza ($15.) Plus, three incredible desserts to cap off the meal and the year:

Deep Dish Apple Pie
skillet pie with puff pastry and salted caramel

Ice Cream Sandwich
double chocolate cookie with mint chocolate gelato

Huckleberry Sorbet
with orange crackerjack

Low key, high style—that’s how Bar Cotto is playing New Year’s Eve. And plenty of Lambrusco, of course!

★★★

Rione XIII

$75/person
Reservations 5pm onward
206.838.2878

Chef “T” has a Roman-inspired feast all set for New Years Eve, laden with treats like black truffles and house-cured pancetta! Plus: tiramisu shots for dessert.

Trio of Amuses:
Celery Root Soup with white truffle oil
Kusshi Oysters with cured salmon roe
Parmesan Gougère and Prosciutto de Parma

First: (Choose One)
Brassicas Salad with romanesco, shaved cauliflower, and baby greens
Tuna Carpaccio with Albacore tuna, arugula, and fried capers
Radicchio Soufflé with black truffles, Taleggio fonduta, and a salad of bitter greens

Second: (Choose One)
Lumache di Castagne with chestnut pasta, Brussels sprouts, and house-cured pancetta
Black Truffle Tagliatelle with a soft poached egg, pumpkin, and butter sauce

Third:
Lemon Rosemary Sorbetto

Fourth: (Choose One)
Pan Roasted Monkfish with poached lobster, black lentils, and tomato zabaione
Grilled Wagyu Beef Coulotte with potato puree, agrodolce shallots, and red wine reduction sauce
Grilled English Thyme Squab with creamy polenta, charred radicchio and apple salad, and fig sauce

Dessert: (Choose One)
Tiramisu Shots
Carrot Cake with mascarpone and cream cheese, kumquats, and candied spiced pecans
Huckleberry Sorbet with orange crackerjack

★★★

Staple & Fancy Mercantile

$75/person
Reservations 5pm onward
206.789.1200

Ballard Ave will surely be a wonderful and lively place to ring in 2015—start the evening off right with chef Brian Clevenger’s beautiful menu. After a light amuse bouche from the sea, there’s a handful of great dishes to share before moving on to a selection of pastas and entrees for each guest.

Amuse:
Scallop Crudo with smoked salmon roe and cucumber

For The Table:
Shigoku Oysters with horseradish and grapefruit
House-made Mozzarella with pearl onion agrodolce and grilled bread
Albacore Crudo with Taggiasca olive, fennel, and mint
Celeriac Soup with brown butter and rosemary
Roasted Pork Belly with kumquat, frisée, and vanilla
Endive and Arugula with gala apple and candied walnut

Pasta: (Choose One)
Potato Gnocchi with Dungeness crab, celery soffritto, and chili
Tagliarini with fresh black truffle, sage, and butter
Rigatoni with pork cheek, rapini, and oregano

Entrée: (Choose One)
Grilled New York Steak with parsley root, carrots, and Brussels sprouts
Butter-poached Half Lobster with parsnip, wild watercress, and pomegranate
Lamb Chops with house cured pancetta, baby potato, and dried fig

Dessert: (Choose One)
Gianduja Hazelnut Terrine with dark chocolate mousse, hazelnut crunch, gianduja ice cream
Biscuit Chocolate Panna Cotta with mango banana marmalade, streusel, and crunchy pearls
Huckleberry Sorbet with orange crackerjack

★★★

Anchovies & Olives

$75/person
Reservations 5pm onward
206.838.8080

Chef Kyl Hasselbauer has a beautiful, seafood-centric menu planned to close out 2014. There are two supplements available to pile on the decadence: a full wine pairing for $45 or three oysters and a glass of Prosecco for $17.

First: (Choose One)
Hamachi Crudo with vanilla parsnip, grapefruit, and pine nut
Baby Beets Salad with anchovies, hazelnuts, mint, and orange
Geoduck Crudo with lardo, baby carrot, and Controne chili

Second: (Choose One)
Risotto with black truffle, parmesan, and brown butter
Pappardelle with Dungeness crab, Meyer lemon, and basil
Spaghetti with uni, Calbrian chilis, and oregano

Third: (Choose One)
Black Cod with brandade, croutons, and fennel
Scallops with apple, celery root, and pecan
Wagu Coulotte with sunchokes, baby carrots, and salsa verde

Dessert: (Choose One)
Biscuit Chocolate Panna Cotta with devil’s food cake, mango banana marmalade, and streusel
Carrot Cake with mascarpone and cream cheese, kumquats, and candied spiced pecans
Huckleberry Sorbet with orange crackerjack

★★★

How to Cook a Wolf

$75/person
Reservations 5pm onward
206.838.8090

Chef Michael Gifford just returned from Italy and has an inspired menu to ring in 2015.

Amuse:
Rosemary cracker with duck liver mousse and quince jelly

First: (Choose One)
Albacore Crudo with celery root, baby fennel, and pomegranate
Puntarelle Salad with white anchovy, lemon vinaigrette, and grana padano
Bruschetta with honey whipped ricotta, apple, and spiced hazelnut

Second: (Choose One)
Pappardelle with Dungeness crab, Yellowfoot chanterelle, and Meyer lemon cream
Tagliarini with butter, black truffle, and chervil
Potato Gnocchi with bolognese bianco, rosemary, and pecorino dolce

Third: (Choose One)
Seared Scallops with lentils and speck aioli
Pork Belly with carrot purée and Brussels sprouts
Roasted Duck Breast with salt roasted beets, pistachio, and cippolini

Dessert: (Choose One)
Biscuit Chocolate Panna Cotta with devil’s food cake, mango banana marmalade, and streusel
Carrot Cake with mascarpone and cream cheese, kumquats, and candied spiced pecans
Huckleberry Sorbet with orange crackerjack

★★★

Tavolàta

$75/person
Reservations 5pm onward
206.838.8008

Chef Addam Buzzalini has a truly decadent feast planned, with creatures from the sea and land alongside wonderfully prepared seasonal vegetables. The meal can be made even more luxurious with the addition of truffles to main dishes for $20! There will be vegetarian options available as well.

Amuse:
Butternut Squash Soup with prosciutto de Parma and grissini

First: (Choose One)
Dungeness Crab Bruschetta with cannellini bean and marinated Peppers
Baby Beets with smoked goat cheese, arugula, and citrus
Shigoku Oysters with limoncello granita, and olive oil
*Foie Gras with roasted quince, brioche, and mache ($10 supplement)

Second: (Choose One)
Linguine Nero with bottarga, smoked mussels, clams, bell pepper, and pangrattato
Ricotta Gnudi with beef cheek ragu and tomato
Chestnut Ravioli with butternut squash, sage, brown butter, and balsamic vinegar
*Winter Truffle and Wild Mushroom Risotto ($20 supplement)

Third: (Choose One)
Duck Breast with glazed carrot, greens, sultanas, and chestnut puree
Beef Tenderloin with celery root, Brussels sprouts, and saba
Pan Roasted Scallops with wild mushrooms, leeks, and salsa verde

Dessert: (Choose One)
Valrhona Chocolate Hazelnut Mousse with hazelnut praline
Profiteroles with coffee butter-crunch ice cream
Huckleberry Sorbet with orange crackerjack