Experience New Year’s Eve 2023 at SONOMA

Experience New Year’s Eve 2023 at SONOMA with four spectacular courses worth celebrating. Our prix fixe New Year’s Eve Dinner menu brings together a delightful palette of the freshest ingredients, creative flavors, and extraordinary offerings, perfect for an unforgettable four-course celebration to ring in the New Year. SONOMA’s first course starts with your choice of chilled Shrimp Cocktail, rich Lobster Bisque, or a fresh SONOMA Salad, topped with pomegranate, pear, apples, orange sections, pecans, and blue cheese. Second course brings a tough decision between Pan Fried Scallops with black tobiko caviar, creamy Wild Mushroom Porcini Ravioli, or Pork Belly with cauliflower purée and Sakura cress. SONOMA’s third course features a trio of savory choices - Roasted Lamb Chops with harissa roasted fennel, Grilled 8oz Filet Mignon with rosemary mashed and jumbo asparagus, or Pan Seared Halibut with saffron risotto and crispy carrots. Last, but definitely not least, dessert is designed to delight – New York Cheesecake with Tutti Frutti purée, Sticky Toffee Pudding with candied popcorn, or decadent Chocolate Mousse with whipped cream. With DiRōNa-awarded hospitality, world-class service, and unsurpassed ambiance under the glow of SONOMA’s 19th century stained glass dome, extraordinary New Year’s Eve memories are made at SONOMA. Join us for New Year’s Eve Dinner at SONOMA on Sunday, December 31st, from 4:30pm – 9pm. Free and ample parking is always available on-site. For reservations, please visit www.opentable.com/sonoma or call (508) 754-2000. Cost: $95 prix fixe per adult; $19.95 Children Ages 12 & Under Prices do not include gratuity and 7% tax. A gratuity of 18% will be added to parties of 8 or more. NEW YEAR’S EVE DINNER AT SONOMA Choose one from each course below: FIRST: SHRIMP COCKTAIL Five shrimps, cocktail sauce, lemon wedge LOBSTER BISQUE Chestnut cream, crispy basil SONOMA SALAD Pomegranate, pear, apples, pecans, orange segments, arugula, blue cheese, lemon EVOO dressing SECOND: PAN FRIED SCALLOPS Wasabi pea purée, black tobiko caviar, sugar snaps, radish, pea shoots WILD MUSHROOMS PORCINI RAVIOLI Spinach, garlic, shallots, creamy sauce, aged Grana Padano cheese PORK BELLY Cauliflower purée, caramelized shallot, tricolor carrot, broccolini, jus, Sakura cress THIRD: ROASTED LAMB CHOPS Harissa roasted fennel, honey glazed carrots, caramelized onion, red wine sauce, parsley oil GRILLED 8OZ FILET MIGNON Garlic rosemary mashed potato, jumbo asparagus, peppercorn sauce, herb butter PAN SEARED HALIBUT Saffron risotto, wild mushrooms, crispy carrots, herb oil DESSERT: NEW YORK CHEESECAKE Tutti Frutti purée, fresh strawberry, Swiss crumbled meringue STICKY TOFFEE PUDDING Vanilla ice cream, candied popcorn, hot caramel sauce CHOCOLATE MOUSSE Whipped cream, chocolate shavings

Event Links

Website: https://go.evvnt.com/2146413-0

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