Eat your final meal of 2012 from Executive Chef Joel A. Harloff’s Three-Course Menu
Looking for the perfect way to celebrate the beginning of 2013? Spend your New Year’s Eve being wined and dined at The Second Floor Bistro – Bar at the Westin Galleria Dallas! Executive Chef Joel A. Harloff and his culinary team have created a special three-course menu for New Year’s Eve this year.
Start with Game Hen, Olive and Brie Cheese Ravioli; Black-Eyed Pea Soup; or a Wedge Salad.
Move on to the main course with Seared Sea Scallops and Beluga Lentils; Grilled Dry-Aged New York Strip with Crème Fraiche-Thyme Pomme Puree; or Veal Medallions with a Tallegio Polenta Cake.
Guests have the choice of a Trio of Sorbets (Strawberry-Mint, Mango-Esplette and Tamarind), the Peanut Butter Bomb with Raisin Ice Cream or Butterscotch Pudding with Chocolate Biscotti Crumbles for dessert. Full menu listed below.
Dinner is only $75 per person. And since no great meal is complete without wine, Sommelier Gina Gottlich has carefully selected palate-pleasing wines to complement each menu item, which guests can take advantage of for an additional $35 or can choose endless bubbles for $50. Reservations are required and can be made by calling (972) 450 – 2978.
NEW YEAR’S EVE 2013 Menu
$75 per person/$35 for wine pairings/$50 for bottomless bubbles
6:30 – 7:30pm – First Seating
9:30 – 10:30pm – Second Seating
first
game hen, olive and brie cheese ravioli
watercress, curly endive, port-cherry vinaigrette
le grand noir pinot noir, limoux france
or
black-eyed pea soup
apple smoked lardons, herb crème fraiche
j.lohr “arroyo vista” chardonnay, monterey
or
wedge salad
tomato confit, pancetta bacon, shaft’s blue vinaigrette
s.a. prum “essence” rielsing, mosel, germany
second
seared sea scallops
beluga lentils, pickled beets, herb-caviar butter
bollini chardonnay, trentino, italy
or
grilled dry aged ny strip
crème fraiche-thyme pomme puree, organic mushrooms, cambozola cream
newton “claret” red blend, napa valley
or
veal medallions
tallegio polenta cake, bordeaux spinach, foie gras veal jus
chandon pinot meunier, carneros
dessert
trio of sorbets
strawberry-mint, mango-esplette, tamarind
michele chiarlo “nivole” moscato d’asti, italy
or
peanut butter bombe
raisin ice cream, peanut butter cookie
taylor fladgate 10 year tawny port
or
butterscotch pudding
chocolate biscotti crumble, px sherry reduction, cinnamon froth
yalumba botrytis viognier
