Ring in the New Year at The Second Floor Bistro – Bar

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