Celebrate New Year's With Unique Sophistication
San Diego really does know how to throw a good party, but if the hassle of a late night club experience this New Year's seems a little too much, why not opt for something a little different?
Like perhaps a relaxing evening enjoying a good meal and some musical entertainment. This year a few of the citys best restaurants and entertainment venues are offering special New Years Eve menus to help celebrate the beginning of 2013. Take a look below to see what "out-of-the-ordinary" fun is to be had in San Diego this New Years.
Mille Fleur New Year's Menu
This year Mille Fleur is offering both an a la carte menu as well as a six-course prix-fixe menu created by Chef Martin Woesle. Two seating times will be available depending on which menu guests are interested in. From 5 to 6:30 diners can order from the a la carte menu which includes appetizers such as sautéed quail salad with endive and blood orange ginger dressing; Blue Heron Farm garden salad, with Reims Champagne dressing; lobster bisque with cognac and dill; and Pacific oysters on the half shell. Guests will also be able to choose from a selection of six entrée choices, including everything from Maine lobster risotto and whole Dover sole “Meuniere,” to oven-roasted duck breast with apple and hand crafted spinach Spatzle gratin. To finish? Apple fritters with cinnamon; baked chocolate Beggar’s Purse with vanilla sauce, berries, and mint chiffonade; vanilla crème brulee served alongside a lavender cookie; and truffles of Belgian chocolate with Rancho Sante Fe oranges and Swiss cacao.
For those wishing to experience the Mille Fleur six-course tasting menu ($115), the meal will being at 7 and last until 9 pm. Choose between Dungeness crab meat cake with artichokes, sorrel, and white burgundy butter sauce, or tuna Carpaccio with trout roe to start before diving into an offering of four mushroom bisque, grilled Maine sea scallops, duck spring roll with Allspice, Broken Arrow Ranch antelope loin, and artisan cheeses. To conclude the prix-fixe menu, Chef Woesle has created a gratin of blood oranges served with Sabayon, ice cream, and chocolate truffles.
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