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IL GRAN FINALE
NEW YEAR'S CELEBRATION DINNER

Ring in the New Year with a luxurious dining experience, where Italian tradition meets innovative cuisine. Our special New Year’s Eve menu invites you to indulge in a sophisticated five-course meal, each dish crafted to celebrate the best of Italian flavors and culinary artistry. For $120 per guest, enjoy an evening of vibrant dishes featuring premium seafood and tender meats, all paired with exquisite wines ($60 per guest). Toast to new beginnings in an ambiance of elegance, warmth, and Italian hospitality.

Tuesday, December 31st
5pm to 9pm
Prix Fixe Menu $120 per person plus tax & gratuity
$40 Deposit Required at time of booking.

MENU

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1ST COURSE

CHOOSE 1
BLACK COD CRUDO pickled apple, citrus vinaigrette, crispy caperberry

WOOD-GRILLED OYSTERS uni butter, soppressata crumble

FOIE GRAS TERRINE pickled baby vegetables, vin santo soaked apricot, rye crouton

SUGGESTED PAIRING:

ca' del bosco cuvée prestige

2ND COURSE

CHOOSE 1
GRILLED COLD-WATER PRAWN creamy polenta, blistered cherry tomato

HAND-ROLLED GNUDI caramelized winter squash, tikka masala cream, shaved bottarga

FIRE-ROASTED PORK BELLY celery root puree, apple duet, shaved heirloom carrot

SUGGESTED PAIRING:

ferrando, erbaluce di caluso "etichetta bianca"

3RD COURSE

CHOOSE 1
HOUSE-MADE COTECHINO pecorino infused lentil ragout, black truffle

STEAMED MUSSELS orecchiette pasta, watercress puree, marinated shallot

OXTAIL TORTELLINI mushroom brodo, spruce tip oil

SUGGESTED PAIRING:

2019 massolino barolo

4TH COURSE

CHOOSE 1
USDA PRIME BEEF STRIPLOIN fingerling potato confit, charred rapini, barolo reduction

HAZELNUT-CRUSTED PORK CHOP vanilla parsnip puree, apple mostarda

BRICK-OVEN PHEASANT hearth roasted squash, chestnut puree, rosemary jus

SUGGESTED PAIRING:

mastrojanni 2019 sangiovese brunello di montalcino

DESSERT

CHOOSE 1
PANETTONE bitter orange sorbet, hazelnut granola, rosemary caramel

OLIVE CAKE pine nut gelato, shiso gel, citrus curd, bee pollen

STRUFFOLI "ITALIAN FRIED DOUGH BALLS" burnt honey, orange, homemade sprinkles

(Full table participation only)

SUGGESTED PAIRING:

moët & chandon wine champagne brut impérial

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