NYE 2012: Feast Til Your Pearl Eyelashes Fall Off

New Year’s Eve is a night of over-the-top indulgences–donning your new $3,0oo crystal-smothered Christmas Louboutins, kissing strangers, riding around town in a stretch Escalade, kissing strangers, and dancing all night at the Crystal Ballroom until someone in your party passes out on the dance floor and you all get kicked out. Did I mention kissing strangers?

But none of that holds a soy candle to the real reason New Year’s Eve was invented: to give you an excuse to eat an appallingly decadent NYE dinner. ‘Tis the one night a year when Portland restaurants can gild their menus with wild abandon, writing caviar, foie graslobster, truffle and champagne as many times as they want without anybody so much as batting a pearl-studded mink fur eyelash.

How do you wade through this sea of culinary bling and pick the perfect menu to help you ring in the new year right? I don’t know! I stay home on New Year’s Eve like a sensible person, following a simple annual routine: don my pink bunnysuit pjs, light a few sparklers, eat an entire See’s Candy Gift of Elegance box, drink too much Champagne, and watch Love Actually three times in a row. But I will help you make this weighty decision, and here is how: I’ve gone through my vat of NYE dinners press releases and assembled a simple profile for each one. All you have to do is scan the list, and when you’re finished, whichever offering resonated the most with your stomach is your last-meal-of-2011 soul mate. Easy, right?! Okay, let’s do this.

(Note: In the interest of keeping this post slightly shorter than Santa’s naughty list, if a menu had multiple choices per course, I picked a particularly tempting one to represent. Website links are included so you can peruse each restaurant’s info at your leisure.)

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andina inner dining roomANDINA
Theme: Something Yellow, a Suitcase and 12 Midnight Grapes
Cost: $75-$155 depending on number of courses and selected wine pairings
Seatings: 5:30, 6:00, 6:30, 7 or 7:30p.m/8:30, 9:00 or 9:30 p.m. with live music from 9:00 p.m. to 1:00 a.m
Menu: Varies
Vegetarian Options Available: Yes
Reservations: Call 503.228.9535
Extras: Champagne, pannetone and 12 good luck grapes at midnight per Peruvian custom
Website

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AVIARY
Theme: Frenchasian Feast
Cost: $65 for 4-course menu, (with wine pairings, $90)
Seatings: Vary
Menu:
Chestnut veloute, brussels sprouts, crème fraiche, bottarga
Champagne poached tillamook bay oysters with champagne sabayon, brioche, american caviar
Muscovy duck roulade with persimmon, watercress, lime pickle vinaigrette
Smoked artichoke with quinoa crème fraiche, grapes, radishes, fines herbs
Roast leg of lamb, mustard crust, saffron, fennel and pear, Chinese sausage and mint
Chocolate Hazelnut Marjolaine with meringue, apricot, chocolate and cognac ice cream
Vegetarian Options Available: Yes
Reservations: Call 503.287.2400
Website

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beastbrunchinteriorBEAST
Theme: Eight-Course Opulence
Cost: $200 for 8-course menu, including eight wine pairings
Seatings: 5:30pm and 9pm
Menu:
Lobster bisque with tarragon oil
Oyster with finger-lime sabayon + yellowtail with pickled Angelino plum + ahi with fried bone marrow & caviar
Rabbit and veal galantine with fennel citrus salad and tete de cochon
Sea bass with wild mushrooms and parsley emulsion
Grass fed dry aged ribeye roast with pommes puree, sauce verte, burgundy black truffle and veal demi-glace
Beast foie bon bon with Sauternes gelee and seared artisan foie gras with quince confiture
Cheese Bar cheeses & mini-croquembouche with chocolate truffle
Vegetarian Options Available: No
Reservations: Visit www.beastpdx.com or call 503.841.6968
Website

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IMG_2418BIWA
Theme: Oh YEAH, well we’ll raise your eight puny courses to NINE, ok?!
Cost: $55 for 9-course menu, sake pairing available for $35
Seatings: Vary
Menu:
Sashimi of salmon, tuna & salmon roe
Smoked scallop with avocado & greens
Traditional new year’s bento selection
Clear soup with chicken
Rice cooked with oysters
Grilled pork with kimchi
Butterfish simmered with daikon and sake
Chilled buckwheat prosperity noodles
Chestnut cake with sweet red bean
Vegetarian Options Available: Yes
Reservations: Call 503.239.8830
Website

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pearsalad2CASTAGNA
Theme: Twigs and Sprigs
Cost: $85 for 7-course menu, optional wine pairings $55
Seatings: Vary
Menu:
Seven special courses, TBA
Vegetarian Options Available: Yes
Reservations: Call 503.231.7373
Website

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jeffreyfacestuffer

Yes, THIS man will make you Prosecco punch. Book sold separately.

CLYDE COMMON
Theme: Rrrowr!
Cost: A la carte
Seatings: Vary
Menu: NYE menu specials will feature foie gras and caviar
Vegetarian Options Available: Yes
Reservations: For parties of 6+, call 503.228.3333 or visit www.clydecommon.com
Extras: Per the press release, “Bartender Jeffrey Morgenthaler will concoct a spirited prosecco punch and trend-setting carbonated cocktails, served chilled in individual bottles so that you can open them with a celebratory ‘pop!’”
Website

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countrycatexteriorCOUNTRY CAT
Theme: Down-Home Celebratin’
Cost: A la carte
Menu:
Regular menu plus these specials…
Crab & Parsley Salad Cocktail with Whole Wheat Crackers & Deviled Eggs $12
Butter Poached Lobster on a Blackeyed Pea & Hominy Succatash $18
Grilled Ribeye Steak with Shrimp Scampie Butter & Lacy Potato Cake $32
An homage to the candy bar
Vegetarian Options Available: Yes
Reservations: Call 503.408.1414
Website

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IMG_0515DOC
Theme: Romance ‘n Rack of Lamb
Cost: $85 for 7-course menu, wine pairings $45
Seatings: 6pm and 9pm
Menu:
TBA, examples as follows…
Belgian endive salad
Foie gras terrine with brioche and preserves
Favioli with squash, spinach and Oregon Dungeness crab topped with fresh steelhead caviar
Fresh scallops with truffles
Sudan Farms rack of lamb with lentils
Vegetarian Options Available: Yes
Reservations: Call 503.946.8592 or go to docpdx.com
Website

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eastindiacodiningrm2EAST INDIA COMPANY
Theme: Buffet Bliss
Cost: $27 for buffet, children under three free
Seatings: Three, call for times
Menu:
Bite-sized Samosas
Koliwada Fish Pakoda – Fritters
Boondi Raita – Yogurt Salad
Tandoori Tawa – Assorted kebabs on Tawa
Lacknawi Lamb Do Pyaaza – Traditional
Chicken Mughlai – Pot roasted with, “Khoya” & Caramelized Onions
Paneer Makhani – Buttery & Creamy with Tomatoes
Bagare Beingan – Eggplant, Sesame, Peanuts, Tamarind & Cashews
Vegetable Kerala – Roasted Vegetables, Coconut milk & Chilies
Hydrabadi Biryani – ‘Dutch’ oven baked Rice
Saffron Kheer – Saffron infused Indian Rice Pudding
Homemade Kulfi Ice cream – Mango, Pistachio & Raspberry
Vegetarian Options Available: Yes
Reservations: Call 503.227.8815 or visit www.eastindiacopdx.com
Website

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giltclubGILT CLUB
Theme: Portlandia Posh
Cost: $75 for 5-course menu, additional cocktail pairings available
Seatings: Vary
Menu:
Amuse bouche
Foie gras torchon, almond crumble, brioche, sour cherry chutney, celery leaves, and cranberry leather
Watermelon radish salad with snow peas, sunflower seeds, cara cara oranges, radish-basil pesto, and chili oil
Lobster with potato gnocchi, bone marrow, pomodorricio tomatoes, chervil, and finished with butter and lobster sauce
Chocolate bombé with raspberry preserves, chocolate genoise cake, raspberry poprocks, and raspberry coulis
Vegetarian Options Available: Yes
Reservations: Call 503.222.4458
Extras: DJ IZM will spin low fi, electronica, funk and soul from 9pm to 1am.
Website

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grunerbarGRÜNER
Theme: NYE in the Alps
Cost: $65.00 for 4-course menu, $35.00 optional “Spirited Flight” pairing
Seatings: Early seating from 5:30-6:45pm, middle seating from 8-9:15pm, late seating (with a sparkling toast and revelry at midnight) begins at 10pm
Menu:
Tarte Flambée with Maine Lobster
Blood Oranges, Pickled Beets and Quince with Ginger & Crispy Shallots
Assiette du Charcuterie w/ Foie Gras Torchon, Duck Mortadella & Venison Pâté
Rack of Lamb en Chamois
Vegetarian Options Available: Yes
Reservations: Required, go to grunerpdx.com
Extras: KASK bar will be open late, serving celebratory drinks, finger foods, Champagne punch & chocolate profiteroles!
Website

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heathmanteacourtTHE HEATHMAN
Theme: Au Revoir, 2011
Cost: $135 for 5-course menu, includes dinner, wine, music, party favors and sparkling wine toast
Seatings: 7pm, doors open at 6:30pm
Menu:
Cauliflower Vichyssoise with caviar crème fraiche
Hearts of Palm Citrus Salad with Dungeness crab and Cara Cara vinaigrette
Black Truffle Risotto with Oregon black truffles and truffle foam
Goose Ballotine with braised leg, foie gras, black truffles with red wine and bacon corn bread pudding
Chocolate mousse topped with espresso mascarpone mousse, on a crispy layer of hazelnut and milk chocolate
Reservations: Visit www.ticketsoregon.com 
Extras: Dinner followed by dancing and music with Johnny Martin at 9 p.m. Revelers will enjoy a sparkling wine toast and favors at midnight.
Website

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lincolnext2LINCOLN
Theme:
Neighborhood NYE
Cost: $50 for 3-course menu, plus beverages and gratuity
Seatings: Vary
Menu:
Foie gras torchon and brioche with apple mostarda, cider braised apricot and sea salt
Golden trout with Umbrian lentils, hazelnuts, thyme and brown butter
Vanilla panna cotta with meyer lemon conserva
Vegetarian Options Available: Yes
Reservations: Call 503.288.6200
Website

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metrovinointMETROVINO
Theme: Bubbles Aplenty
Cost: $75 for 5-course menu, wine pairings priced separately
Seatings: Vary, between 5:30-10pm
Menu:
Amuse-Bouche
Beet tartare with Truffle Crème Fraîche, Chives, Fingerling Potato Chips, Capers
Dungeness Crab Bisque with Dungeness Crab Cake, Caviar Whipped Cream, Chives
Grilled Steelhead Filet with Spicy Ginger Lobster Sauce, Shiitake Mushroom, Spinach, Potato Purée
Port-Poached Pear, Arborio Rice Pudding, Pistachio, Salted Caramel
Candied Goodbyes
Vegetarian Options Available: Yes
Reservations: Call 503.517.7778
Extras: Midnight revelers will enjoy a complimentary New Year’s toast of bubbles.
Website

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nostrana int2NOSTRANA
Theme: Felice Anno Nuovo, Portland-ah!
Cost: $75 for 4-course menu, wine pairings additional
Seatings: Vary
Menu:
Secret amuse bouche
Antipasti misti
Oxtail and celery root ravioli with truffles
Roasted capon rotolo stuffed with apricots, pancetta, and hazelnuts
Zablione & krumiri cookies
Vegetarian Options Available: Yes
Reservations: Call 503.234.2427
Website

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opnwchickenOLYMPIC PROVISIONS NORTHWEST
Theme: NYE Meat Up
Cost: $65 for 6-course menu, wine pairings additional
Seatings: Vary
Menu:
Oyster on the half-shell, shot of bubbly
Saucisson noisette, salchichon de catalan, pork terrine, accompaniments
Winter chicories, lamb prosciutto, pecorino romano, rosemary pinenuts
Spaghetti, dungeness crab, preserved lemon, calabrian chiles, scallions
Rotisserie Chicken, jeweled rice, walnuts, seared lemon, quince aioli
Blood orange granita, chocolate-dipped candied citrus peel, housemade truffles dusted with gold
Vegetarian Options Available: Yes
Reservations: Call 503.894.8136
Website

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opseinteriorOLYMPIC PROVISIONS SOUTHEAST
Theme: NYE Meat Up II
Cost: $65 for 6-course menu, wine pairings additional
Seatings: Vary
The Menu:
Shigoku oysters on the half shell with champagne mignonette
Saucisson noisette, salchichon de catalan, pork terrine, accompaniments
Cauliflower soup with glazed pork belly
Crab and Belgian endive salad with oranges
Seared duck breast with mushroom risotto, herbs, and aged balsamic vinegar
Blood orange sorbet, chocolate-dipped candied citrus peel, housemade truffles dusted with gold
Vegetarian Options Available: Yes
Reservations: Call 503.954.3663
Website

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simpaticainteriorSIMPATICA DINING HALL
Theme: Basement Bling Bling
Cost: $75 for 5-course menu, plus wine and gratuity
Seatings: 8pm only
Menu:
Caviar on Blini, Oysters on the Half Shell with Champagne Mignonette and a Glass of Champagne
Venison Carpaccio with Horseradish Creme Fraiche, Arugula, Preserved Blood Orange and Shaved Parmesan
Maine Lobster Salad with Frisee, Grapefruit, Fennel, Tarragon and Creamy Citrus Dressing
Beef Wellington with Shaved Foie Gras, Sweet Potato Croquettes and Sauteed Spinach
Orange Flan with Shaved Bittersweet Chocolate
Reservations: RSVP to rsvp@simpaticacatering.com or call 503.235.1600
Website

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stjackdiningrmST. JACK
Theme: Gallic Gastronomica
Cost: $55 for 6-course menu, wine and cocktail pairing $35
Seatings: Vary
Menu:
Oreilles de crisses pork rinds with warm maple syrup and espellette
Gratin d’ escargots ham, mushrooms, garlic, shallot, fines herbes & gruyere crouton
Cured beef tenderloin horseradish crème fraiche, pickled shallot, apple, radish & dill
Marinated black cod smoked salmon lardons, melted cabbage & trout roe beurre blanc
Pot de crème with chocolate feuilletine & brandied cherries
Mignardises
Vegetarian Options Available: Yes
Reservations: Call 503.360.1281
Website

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wafuinteriorWAFU
Theme: Dinner and a Par-tay!
Cost: $50 for 6-course menu, includes glass of champagne, sake pairing $20
Seatings: Various times between 5-7:30pm
Menu:
Ozouni: dashi, grilled mochi, mushroom, mitsuba
Namasu: carrot/daikon sunomono
Sashimi: uni/toro with ikura
Butterfish: yuzu-shallot puree, mushroom, herbs
Daigakuimo: caramelized sweet potato, mizuna, shungiku, radicchio
Poached persimmon: mikan broth
Vegetarian Options Available: Yes
Reservations: Call 503.236.0205
Extras: NYE Party from 9pm-1am, no cover, Sous Chef DJ Lady J, $4 champagne punch, Kissui shots and bubbles, $2 beer, snacks, cocktail attire encouraged
Website

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yakuzanyeYAKUZA
Theme: Hot Meal and a Hot Soak
Cost: $55 for five-course menu and champagne toast, optional wine/sake pairing $25
Seatings: 5:30 and 8pm
Sample menu specials:
Kobacha Squash
Charred Brussels Sprouts
Soba Noodles with Jalapeno Ponzu
Duck Consomme
Vegetarian Options Available: Yes
Reservations: Call 503.450.0893
Extras: Late-night bar menu with Slow Braised Pork Ribs and Duck Fat Popcorn plus use of the Kuza Cabin, soaking tub and fire pit. Menu is promised to be garlic and onion free to ensure a non-repellant midnight kiss.
Website