New Year's Eve 2019 with ESR
Ring in 2019 with a delicious NYE feast at your favorite of the Ethan Stowell Restaurants – or try a new one! Ten of the restaurants are offering multi-course tasting menus for $85/person. And Goldfinch Tavern at Four Seasons Hotel Seattle will be ringing in the New Year with a Champagne feast and DJ!
Menus for each restaurant can be found below.
Cortina
Cortina, one of the newer members of the ESR family, will start things off with an amuse bouche followed by a four-course dinner with options. The first-course will be five items for the table including scallop crudo, burrata with white anchovy, and an endive salad with Gorgonzola and walnuts. Choices for the next three-courses include rigatoni with veal ragu bianco, and a black truffle risotto, as well as a half grilled lobster with roasted baby carrots. The dessert options include a chocolate cinnamon mousse with blood orange, hazelnut, and cocoa nibs.
Menu
ADD ONS
Black Truffle, $15
AMUSE BOUCHE
Parsley Root Soup speck ham, hazelnut
FIRST COURSE (FOR THE TABLE)
Endive Salad champagne vinaigrette, pomegranate, Gorgonzola, walnut
Pizzette celery root and black truffle
Bartlett Pear Prosciutto di Parma, 20-year balsamic
Scallop Crudo verjus, almond, celery
Burrata white anchovy, pickled shallot, crostini
SECOND COURSE (CHOOSE ONE)
Pumpkin Ravioli Alba truffle, brown butter, sage, burrata fonduta
Rigatoni veal ragu bianco, parsnip, grana padano
Tagliatelle oyster, smoked trout roe, creme fraiche, chive
MAIN COURSE (CHOOSE ONE)
Wagyu Zabuton Steak pommes puree, maitake mushroom, red wine sauce
Half Grilled Lobster roasted baby carrots, salsa verde
Black Truffle risotto Parmesan, chive
Duck Breast parsnip puree, Brussels sprout, smoked grape
DESSERT (CHOOSE ONE)
Hazelnut Rosemary Tart caramel, tangerine
Chocolate Cinnamon Mousse blood orange, hazelnut, cocoa nib
Champagne Sorbet cranberry cherry compote
★ ★ ★
Marine Hardware
Over in Ballard, Marine Hardware will have a five-course meal that starts with raw oysters, crispy pork rillettes, king crab salad, and artichoke soup for the table. The following four-courses guests will enjoy tagliarini with truffle butter, sea scallops with Nantes carrot puree, a Moulard duck breast with a huckleberry reduction, and a selection of truffles and cookies for dessert.
Marine Hardware : (206) 257-4390
Menu
FIRST COURSE (FOR THE TABLE)
Shigoku Oysters smoked salmon roe, citron, chervil oil
Crispy Pork Rillette herb aioli
King Crab Salad fennel, apple, saffron aioli
Jerusalem Artichoke Soup creme fraiche, fried artichoke, foie gras
SECOND COURSE
Tagliarini Washington truffle butter, Parmigiano Reggiano
THIRD COURSE
Scallops Nantes carrot puree, brown butter, green elderberry caper, sultana
MAIN COURSE
Moulard Duck Breast celery root, maitake mushroom, huckleberry reduction
DESSERT
Assorted Truffles & Cookies
★ ★ ★
Bramling Cross
Bramling Cross has a four-course feast with options for guests to enjoy. The first course is five dishes for the table and includes bruschetta with black cod, spiced ricotta fritters, and beef tartare. Other courses offer dishes like linguine nero with braised squid, and sea scallops with citrus butter, and Snake River Farms Zabuton steak with sunchokes, and tiramisu. Add on Burgundy truffles for $15 or sustainable caviar for $20.
Bramling Cross : (206) 420-8192
Menu
ADD ONS
Burgundy Truffle, $15
Sustainable Caviar, $20
First Course (For the Table)
Bruschetta smoked black cod, shishito peppers, pickled onion
Baby Beets goat cheese, almonds, cippolini chutney, verjus
Beef Tartare pickled mustard seed, rye crostini
Cauliflower Soup hazelnut pangrattato, Sicilian olive oil
Spiced Ricotta Fritters fennel pollen, smoked maple syrup
SECOND COURSE (CHOOSE ONE)
Gramigna lamb sausage, Brussels sprouts, Parmesan
Linguine Nero braised squid, uni butter, pangrattato
Wild Mushroom Risotto, saffron, crispy sunchokes
MAIN COURSE (CHOOSE ONE)
Duck Breast celeriac puree, Brussels sprouts, apple, marionberry-cider gastrique
Sea Scallops cauliflower, wild mushrooms, leeks, citrus butter
Zabuton Steak sunchokes, burgundy truffles, pickled mustard seed, watercress sauce
Vegetarian Option Available
Dessert (Choose One)
Tiramisu ladyfingers
Chocolate Cinnamon Mousse blood orange, hazelnut, cocoa nib
Champagne Sorbet cranberry cherry compote
★ ★ ★
Staple & Fancy
Staple & Fancy’s four-course supper kicks off with a fancy-style smattering of six plates for the table including pig trotter arancini, Dungeness crab, and mozzarella di bufala. The following three-courses include options like chestnut ravioli with brown butter, and wood grilled duck breast with celery root puree, and Snake River Farms Zabuton steak with Burgundy truffles. Dessert offerings include a Dulcey chocolate cremeux and Champagne sorbet. Add on white Alba truffles for $25, sustainable caviar for $20, or wood-grilled foie gras for $18.
Staple & Fancy : (206) 789-1200
Menu
ADD ONS
Wood-Grilled Foie Gras, $18
White Alba Truffles, $25
Sustainable Caviar, $20
FIRST COURSE (FOR THE TABLE)
Dungeness Crab fennel, chive, lemon
Potato Soup burgundy truffle
Mozzarella di Buffala blood orange, taggiasca olive add sustainable caviar, $20
Baby Beets house-made ricotta, smoked grape, hazelnut, poppy seed, chianti vinegar
Pig Trotter Arancini taleggio fonduta add alba truffles, $25
Bruschetta smoked king salmon, pickled onion
PASTA COURSE (CHOOSE ONE)
Bigoli uni butter, roasted leeks, pangrattato
Potato Gnocchi rabbit ragu, root vegetable, grana padano
Chestnut Ravioli brown butter, sage, 20 yr. balsamico add wood grilled foie gras, $18
MAIN COURSE (CHOOSE ONE)
Sea Scallops black trumpet mushroom, leek, cauliflower add alba truffles 25 add sustainable caviar, $20
Snake River Farms Zabuton Steak burgundy truffles, artichoke puree, taggiasca olive vinaigrette add sustainable caviar, $20
Wood Grilled Duck Breast celery root puree, brussel sprout, grape mostarda add wood grilled foie gras, $18
Vegetarian Option Available
DESSERT (CHOOSE ONE)
Dulcey Chocolate Cremeux lemon-caramel, almonds, brown butter ice cream
Cheesecake rye crust, honey glazed kumquats
Champagne Sorbet cranberry cherry compote
★ ★ ★
How To Cook a Wolf
Up on the top of Queen Anne hill, How To Cook a Wolf will be putting on a four-course dinner with options for the last three-courses. The meal starts with a medley of dishes for the table like hamachi crudo, burrata with fig conserva, and bruschetta with Bosc pear and lardo. Second and third course options include bucatini guanciale, and beef short rib with celery root puree, and chickpea pannise with cauliflower, sultanas, and salsa verde. Desserts options include chocolate cake with espresso ganache and a hazelnut rosemary tart. Add on a Cranberry Creek oyster with green coriander mignonette for $3.5/each.
How To Cook a Wolf : (206) 838-8090
Menu
Add Ons
Cranberry Creek Oyster green coriander mignonette, $3.5/ea
First Course (For the Table)
Hamachi Crudo radish pomegranate, Meyer lemon granita
Blood Orange Salad fennel Fresno chili, taggiasca olive
Bruschetta bosc pear lardo, aged balsamico
Burrata fig conserva apple, fennel cracker
Pork Trotter arancini tallegio fonduta
Second Course (Choice One)
Scarpinocc heirloom squash, Parmesan, sage, brown butter
Potato Gnocchi black trumpet mushroom, peppercorn, truffle butter
Bucatini guanciale, tomato, red onion, pecorino
Main Course (Choose One)
Sea Scallops treviso, apple, sunchoke
Beef Short Rib celery root puree, horseradish gremolata
Chickpea Pannise cauliflower, sultanas, salsa verde
Dessert (Choose One)
Chocolate Cake espresso ganache, hazelnut praline, fermented chili sorbet
Hazelnut Rosemary Tart tangerine, caramel
Champagne Sorbet cranberry cherry compote
★ ★ ★
Mkt.
Tangletown’s Mkt. has a four-course menu with options that include a lovely selection of dishes for the table like bruschetta with foie gras mousse, wood grilled green beans with romesco, and Shigoku oysters with kumquat granita. The rest of the meal includes options like paccheri with spot prawns, and wood grilled scallops with vanilla-onion agrodolce, and saffron risotto with artichoke. Dessert options range from chocolate cake with espresso ganache to Champagne sorbet with cranberry and cherry compote. Add on Burgundy truffle to select dishes for $15.
Mkt. : (206) 812-1580
Menu
ADD ONS
Burgundy Truffle, $15
First Course (For the Table)
Shigoku Oysters kumquat granita
Wood-grilled Green Beans romesco, olive oil, sea salt
Porcini Mushroom Consomme baby turnip, pearl onion
Bruschetta foie gras mousse, cranberry mostarda, thyme
(vegetarian option available)
Blood Orange Salad piquillo pepper, taggiasca olive, red onion, almond
Arancini truffled pecorino, pomodoro
Second Course (CHOOSE ONE)
Paccheri Nero spot prawn, nduja, fennel, pangrattato
Chestnut Ravioli butternut squash, Tuscan kale, brown butter, sage, Parmigiano-Reggiano
Red Wine Strozzapreti beef cheek ragu, olive oil, grana padano
Main Course (CHOOSE ONE)
Wood Grilled Scallops roasted maitake mushroom, celery root puree, vanilla-onion agrodolce
Braised Beef Short Rib tallegio polenta, bone marrow, red wine sauce, horseradish gremolata
Saffron Risotto artichoke, leek, Calabrian chili, pecorino Sardinia
Dessert (Choose One)
Chocolate Cake espresso ganache, hazelnut praline, fermented chili sorbet
Hazelnut Rosemary Tart tangerine, caramel
Champagne Sorbet cranberry cherry compote
★ ★ ★
Red Cow
Madrona’s Red Cow has a lovely four-course evening in store, with a Double R Ranch boneless ribeye with frites for two available for an additional $25/person. The meal begins with five dishes for the table including oysters on the half shell, warm gougeres, and corned beef tongue. Delicious options for the following courses include salad Lyonnaise, and smoked pork chop with butter turnips, and Parisian gnocchi with fennel confit and sherry reduction, and Valrhona white chocolate and vanilla bean crème brulee. Add foie gras mousse to the charcuterie board for $10.
Red Cow : (206) 454-7932
Menu
Add ons
Macrina Baguette plugra, sea salt, $5
RR Ribeye for Two frites, garlic aioli, horseradish cream, red wine reduction, Brussels sprouts, smoked onion puree, $25/person
First Course (For The Table)
Smoked Salmon Mousse lemon, caper
Corned Beef Tongue mustard, pickles
Oysters Champagne granita
Chicken Consomme black eye peas
Warm Gougeres comte gruyere
Second Course (Choose One)
Salad Lyonnaise lardons, soft egg, crouton, red wine vinaigrette
Endive Salad pomegranates, walnuts, yogurt-honey vinaigrette
Charcuterie Board duck rillette, pate, jambon cru, mustard, pickles, crostini add foie mousse to board, $10
Main Course (Choose One)
Smoked Pork Chop lardon, greens, butter turnips, thyme, maple syrup
8oz Teres Major potato puree, brussel sprout, mushroom demi
Seared King Salmon mahogany rice, herbs & banyuls vinaigrette, pomegranate molasses jus
Parisian Gnocchi mushrooms, cipollini onion, fennel confit, sherry reduction
Dessert (Choose One)
Profiteroles praline, candied pecans, 5-spice caramel sauce
Valrhona white chocolate and vanilla bean crème brulee
Champagne Sorbet cranberry cherry compote
★ ★ ★
Rione XIII
Capitol Hill’s Rione XIII will serve a four-course menu with options that begins with a selection of starters for the table like beef tartare, a charred radicchio salad, and roasted carrots with house ricotta and burnt honey vinaigrette. Options for the following courses include potato gnocchi with braised pork cheek, and winter squash ravioli with brown butter, and grilled New York strip steak with charred broccoli raab, and tiramisu with ladyfingers.
Rione XIII : (206) 838-2878
Menu
First Course (For the Table)
Beef Tartare champagne vinaigrette, shallot, pickled mustard seed, crostini
Blood Orange fennel, sweet pepper, olive
Roasted Carrots house ricotta, burnt honey vinaigrette
Charred Radicchio Salad hazelnut, gorgonzola dolce, balsamico, herbs
Cauliflower Soup chive, truffle oil
Second Course (Choose One)
Potato Gnocchi Braised Pork cheek, lacinato kale, Calabrian chili
Winter Squash Ravioli brown butter, toasted pepitas, sage
Bucatini ala Gricia house guanciale, red onion, Pecorino Romano cheese
Main Course (Choose One)
Grilled NY Strip charred broccoli raab, pomme potato, sweet garlic sauce
Seared Scallop celery root puree, pomegranate, radish, frisee
Chickpea Panisse Hen of the Woods mushroom, herbed yogurt
Dessert (Choose One)
Tiramisu ladyfingers
Chocolate Cinnamon Mousse blood orange, hazelnut, cocoa nib
Champagne Sorbet cranberry cherry compote
★ ★ ★
Tavolàta Belltown & Capitol Hill
Both Tavolàtas, in Belltown and on Capitol Hill, will be serving four-course meals with options for guests to enjoy. Dinner begins with a selection for the table including hamachi crudo, fresh mozzarella with apple argodolce, and chicories with pear vinaigrette and pancetta. Pasta options include “The King”—rigatoni with spicy sausage and tomato, and paccheri with lobster, as well as ravioli with truffles and black trumpet mushrooms. The main course options include prime New York strip steak with parsnip puree, and sea scallops with a carrot puree, and red wine risotto. Dessert choices include Tavolàta’s famous lemon zeppole with chocolate ganache and salted caramel sauce, and Dulcey chocolate panna cotta with caramelized apples. Add on winter truffles for $15 or seared foie gras for $20.
Tavolàta Belltown : (206) 838-8008
Tavolàta Capitol Hill : (206) 420-8355
Menu
Add Ons
Winter Truffle, $15
Seared Foie Gras, $20
First Course (For the Table)
House-made Culatello Parmesan, olive oil
Hamachi Crudo persimmon, Fresno chili, taggiasca olive, apple
Bruschetta foie gras mousse, smoked Luxardo cherries
Chicories pear vinaigrette, pancetta, Parmesan
Fresh Mozzarella apple agrodolce, hazelnut pangrattato
Second Course (Choose One)
Rigatoni “The King” spicy sausage, tomato
Paccheri Lobster tomato soffritto, basil
Ravioli truffle black trumpet, mint, Parmesan
Main Course (Choose One)
Prime NY Strip parsnip puree, baby turnips, red wine sauce
Sea Scallops carrot puree, blood orange, citronette
Duck Breast delicata squash, Brussels sprouts, smoked grapes
Red Wine Risotto carrot, taleggio, Parmesan
Dessert (Choose One)
Lemon Zeppole chocolate ganache, salted caramel sauce
Dulcey Chocolate Panna Cotta caramelized apples, Dulcey pearls
Champagne Sorbet cranberry cherry compote
★ ★ ★
Goldfinch Tavern
Goldfinch Tavern at Four Seasons Hotel Seattle will be ringing in the New Year with Moët & Chandon! Their lavish feast offers a 6pm seating with four-courses for $95/person, and a 9pm five-course feast with beats by DJ Nelson Estrada, a champagne toast at midnight, and party favors for $125/person. Get all the details and make reservations here.
Goldfinch Tavern : (206) 749-7070
★ ★ ★
Super Bueno
Tacos & Tequila NYE at Super Bueno! Super Bueno is teaming up with locally owned Papa Bueno Tequila for what is sure to be an epic end to 2018. Guests can look forward to food specials and discounted Papa Bueno drink and shot specials all night! Come to party the night away with us or just stop in for a wallet-friendly pre-funk before hitting the town!
★ ★ ★
Ballard Pizza Company
Want a more casual New Year’s Eve at home? Want to make sure the kids and babysitter have a little something special too? Ballard Pizza Co. has you covered! With every delivery of a large pizza, they are throwing in an extra large Rice Krispie Treat for free! Score!
Order online here.
We look forward to celebrating with Seattle this New Year’s Eve! Use #ESRHoliday to share your NYE photos with us.