Ring in 2010 with tasty fare and plenty of bubbly at some of our favorite Valley restaurants. (To make reservations, for reservation times and for more information, be sure to contact each restaurant before they fill up.)
elements The resort restaurant will highlight a four-course menu, served during two sets to accommodate early- and late-night revelers. It is $125 per person ($150 for the second seating) with the option of wine pairings for $40 per person, not including tax and gratuity. Diners can expect porcini mushroom and foie gras bisque with black truffle meringue, butter braised Maine lobster with saffron risotto, chanterelle mushrooms and wilted pea tendrils and Cedar River Beef Wellington with farms foie gras, mushroom duxelle, globe carrots and béarnaise sauce. http://www.sanctuaryoncamelback.com.
Lon’s at The Hermosa Inn Ring in the New Year in the romantic ambiance of Lon’s with a special menu including smoked salmon; warm goat cheese and organic spinach salad; open ravioli of Arizona shrimp; braised beef short ribs; pan roasted pork tenderloin; pecan wood-grilled lamb loin; and grilled beef tenderloin. Desserts include chocolate zabayon, tequila lime tart and field-picked berry vol-au-vent with vanilla cream and champagne sorbet. There will be plenty of music, to boot. www.lons.com.
Bourbon Steak This Fairmont Scottsdale restaurant is serving a seven-course menu starting with a caviar parfait of smoked salmon, followed by cauliflower soup with lobster-bacon fritter, Singh Farm greens with shaved foie gras, Dover Sole, American Kobe filet, winter cheeses and the sweet ending of passion fruit panna cotta. This special menu is $165 per person, plus tax and gratuity, and reservations are required. Restaurant hours on New Year’s Eve are 5 p.m. to 11 p.m. Restaurant guests also receive complimentary access to Stone Rose Lounge’s New Year’s Eve “Karma” Party. www.fairmont.com/scottsdale.
The Grill at the TPC Scottsdale The Grill’s New Year’s menu will feature an all-new menu of sustainable seafood, The Grill presents a new option of a five-course New Year’s Eve menu with diver scallops, Saltspring Island mussels, Kir Royale sorbet, Colorado lamb with a roasted butternut squash and a choice of Loch Duart salmon or Blackmore beef rib eye. A dessert medley includes Godiva chocolate fondue with strawberries, homemade raspberry marshmallows, “24K” cookies, New York cheesecake truffles, mimosa jelly rolls and smokehouse almond bacon brittle, all perfect for sharing. www.fairmont.com/scottsdale.
Ristorante Tuscany The JW Marriott Desert Ridge Resort menu is offering starters including beef crudo and Nantucket bay scallops; a choice of lamb shoulder ragu, butternut squash ravioli, or Chianti-braised oxtail for first-course dining; second-course entrees featuring lamb two ways, oregano pesto-rubbed sea bass and butter-poached lobster; and a sweet duo of decadent chocolate and piedmont hazelnut gateaux paired with strawberry champagne sabayon for dessert. The dinner is offered from 5 to 10 p.m. and the Ristorante Tuscany New Year’s Eve dinner is $75. http://www.jwdesertridgeresort.com/Ristorante-Tuscany-37.html.
Wright’s at The Biltmore Wright’s will feature a five-course tasting menu with a Champagne toast for $175 per person. The menu will feature braised oxtail ravioli, scallops and much more. www.arizonabiltmore.com.
Frank & Albert’s This Biltmore resort restaurant will host a three-course menu ($45 for adults and $24 for children 12 and under) with lobster bisque, basil-seared shrimp and much more. www.arizonabiltmore.com.
J&G Steakhouse Kick off 2010 in style at J&G Steakhouse at The Phoenician, where renowned chef Jean-Georges Vongerichten has crafted a refined $95 five-course tasting menu (expect lamp chops and Chilean sea bass), including a complimentary glass of Champagne. http://www.jgsteakhousescottsdale.com/.
More New Year’s Dining in Phoenix
