We made it! Another year and we’re all still here, and that's worth celebrating! So come on down to Dirt Candy on December 31st and join me and my crew as we serve an epic meal, raise a glass, and say goodbye to 2021 and hello to 2022.
Six courses of new twists on old classics, for $150 per person (tip included, but not tax)
with a wine pairing for an additional $65.
We start seating at 5:30pm and take our last reservation at 10pm
and you can make a reservation now.
Our Epic New Year’s Eve Menu
Delivering decadent classics and making the old new again
TO BEGIN...
a selection of hors d’oeuvres
I’m letting my staff take the lead on this one and they're currently testing lots of fun small bites that tweak the classics. It will definitely include our butternut squash lox and hearts of palm crab cakes plus more…
FIRST COURSE
Seaweed Caviar Napoleon with Blinis, Chives, Avocado, and Cucumber
Because you can't celebrate New Year's Eve without caviar.
SECOND COURSE
Bagna Cauda
An Italian evergreen that used to be a staple of the Dirt Candy menu, we take crispy gem lettuce leaves and layer it with fermented black beans, crème fraîche, and watermelon radishes to deliver a creamy, smooth, salty bite.
THIRD COURSE
Celery and Soft Tofu Crudo with Tomato, Lemon, and Pistachios
We served this during the pandemic and I've brought it back as a remembrance of our recent past. A deceptively simple dish that delivers a big, flavorful kick.
FOURTH COURSE
Mushroom Ravioli
We’re blowing this vegetarian classic out of the water, serving it raviolo style, which means it's one big ravioli the size of your head, oozing with wild mushrooms and ricotta in a super-powerful mushroom broth and topped with shaved truffles.
FIFTH COURSE
Delicata Squash Ring Stuffed with Fresh Herbs, Labneh, Chermoula, and Black-eyed Pea Hummus
On Rosh Hashanah, round challah is served to symbolize the unending circle of life. This dish pays tribute to that New Year tradition while also taking a stuffed squash, something you see on way too many menus around this time of year, and reinventing it as a crispy, smoky delicacy, sizzling with Middle Eastern flavors.
SIXTH COURSE
Collard Greens Cake
Still a work in progress from my pastry chef, Rachel, but she’s never let us down yet.
