New Year’s Eve Dining at Elate

Chef Noll Offers Two Menus with Optional Wine Pairings

Saturday, December 31
5:30 p.m. – 9:30 p.m.

Elate’s Chef Michael Noll has created two prix fixe dinner options for New Year’s Eve service. The modern, market fare restaurant will offer three and five course menus with optional wine pairings. Table reservations will be offered from 5:30 p.m. to 9:30 p.m. on Saturday, December 31.

Noll’s three course menu is priced at $65 per person, with optional wine pairings for an additional $30. The five course menu is priced at $90 per person, with optional wine pairings for $50. Tax and gratuity is not included in the pricing.  The menus are outlined below.

A complimentary, midnight champagne toast will be given to all guests in the River North restaurant and lounge. To make a reservation, please call (312) 202-9900 or visit www.OpenTable.com.

New Year’s Eve Three Course Menu

First Course
Lobster & Caviar Soup – green apple, vanilla, mascarpone, celery

Second Course
Roasted Quail – root vegetables, truffle, parsley

Third Course
Angel Food Cake – blood orange, white chocolate, mint

New Year’s Eve Five Course Menu 

First Course
Lobster & Caviar Soup – green apple, vanilla, mascarpone, celery

Second Course
Sunchoke Salad – arugula, hooks blue, rosemary, pumpernickel

Third Course
Poached Scottish Salmon – fennel, bacon, potato, Serrano

Fourth Course
Roasted Quail – root vegetables, truffle, parsley

Fifth Course
Angel Food Cake – blood orange, white chocolate, mint

ELATE
111 West Huron Street
Chicago, Illinois 60654
(312) 202-9900|
ElateChicago.com

New Year’s Eve Dining at Cantina Laredo

Chef’s Menu Offered for Entire Holiday Weekend

Friday, December 30 – Sunday, January 1
$49 per guest includes cocktail pairings

Cantina Laredo, the new River North mecca of modern Mexican cuisine offers a fun and festive way to finalize 2011 and welcome 2012. In addition to the a la carte lunch, dinner and brunch offerings available throughout New Year’s weekend, Executive Chef Larry Sinclair has created a three-course prix fixe menu that is paired with creative, tequila cocktails. This special set menu will be available from Friday, December 30 to Sunday, January 1 for $49 per guest.

New Year’s Eve table reservations are welcome. The dining hours for New Year’s weekend are Friday and Saturday, 11 a.m. to Midnight
and Sunday 11 a.m. to 11 p.m.

New Year Celebracion Menu 

Begin
choice of
ENSALADA DE ARANDANO
Dried cranberries, green apples, candied pecans and blue cheese crumbles on field greens with cranberry vinaigrette
SOPA DE CALABAZA
Pumpkin soup topped with cranberry-apple pico and roasted pumpkin seeds
COCKTAIL: WINTER BERRY ‘RITA
Tequila Avion Silver with fresh lime, cranberry, stawberry and mint

Entree
choice of
RIBEYE CON HONGOS
16-ounce Certified Angus Beef TM cowboy cut bone-in ribeye aged 21 days with sautéed mushrooms
HALIBUT DE MANGO
Fresh halibut sauteed and topped with mango-ginger salsa
CHULETA DE CERDO
Bone-in pork chop grilled with spicy sweet cascabel pineapple glaze
COCKTAIL: AVION ‘RITA
Tequila Avion Silver with fresh lime juice

Conclude 
choice of
BAYA MEZCLADO
Fresh mixed berries with Don Julio Tequila cream
CHURROS
with chocolate raspberry sauce and Grand Mariner cajeta
COCKTAIL: CHAMPAGNE PALOMA
Cabo Wabo Silver with agave nectar, fresh grapefruit and lime juices and champagne

Cantina Laredo
508 North State Street
Chicago, IL 60654
Phone: 312.955.0014
Website: CantinaLaredo.com

Frank Sinatra-Themed New Year’s Eve at Benjamin Restaurant

Ring-a-ding-ding in 2012 with a Four-Course Prix Fixe

Saturday, December 31
Seatings between 6 p.m. and 7 p.m.

$99 per person (inclusive of tax and gratuity)

Ring-a-ding-ding in the new year at Benjamin’s inaugural Frank Sinatra-themed, retro New Year’s Eve dinner party. For an all-inclusive fee of $99 per person, dinner guests will receive a complimentary glass of sparkling champagne upon arrival and Chef Benjamin Brittsan’s throwback menu that includes classic items such as shrimp scampi, housemade meatballs, lobster bisque, Waldorf salad, prime rib, baked sole and chocolate cake. Each guest will select an appetizer, salad/soup, entree and dessert.

For a more intimate New Year’s Eve experience, guests can request Benjamin’s private love seat table (seats two) or the private booth, complete with curtains and chandelier (seats four). The fee for this VIP seating is $125 per person (all inclusive) and includes welcome champagne toast, four-course prix fixe dinner and bottomless flutes of sparkling champagne.

Live entertainment will be provided by pianist Robert “Baabe” Irving III. He will play Frank Sinatra and 50s jazz music from the grand piano located on mezzanine.

Benjamin will be accepting reservations between 6 p.m. and 7 p.m. To reserve a table, please call 847.748.8737.

Benjamin New Year’s Eve Prix Fixe Menu

First Course
Choice of

Tuna Tartare
Grilled Shrimp Scampi
Housemade Meatballs
Baked Goat Cheese

Second Course
Choice of

Grilled Caesar Salad
Waldorf Salad
Lobster Bisque
Potato Leek

Third Course
Choice of

Prime Rib with Green Beans, Mashed Potatoes and Jus
Pan Roasted Salmon with Wild Rice Pilaf, Spinach & Citrus Buerre Blanc
Baked Sole En Papilotte with Fennel, Wild Mushrooms and Herbs
Meat Lasagna Al Forno with Housemade Ricotta and Tomato Basil Sauce

Fourth Course
Choice of 

Double Chocolate Toffee Mousse Torte
Crème Brulee Cheesecake
Apple Galette
Classic Chocolate Cake 

Benjamin Restaurant

1849 Second Street
Highland Park, IL 60035
847.748.8737
BenjaminRestaurant.com

 

Dine Out, Ring In 2012 at Shiraz on the Water

Multi-course Menu Makes for a Memorable New Year’s Eve Night

Saturday, December 31
5 p.m. to 10 p.m.

$45 per person

Shiraz on the Water, the contemporary American restaurant located above the water on the grounds of the Hilton Indian Lakes Resort, will offer a five-course menu with champagne toast on New Year’s Eve. Dine out and ring in 2012 while Executive Chef Carol Buckantz prepares a fabulous and festive meal for you and your celebrants.

The prix fixe menu ($45 per guest, tax and gratuity not included) is offered from 5 p.m. to 10 p.m.  Reservations may be made by calling Shiraz on the Water at630.671.5013.

New Year’s Eve Menu at Shiraz on the Water

Flute of champagne 

First Course
Seafood Bisque

Second Course
Mixed greens with orange segments, candied walnuts, dried cranberries, diced beets, crumbled goat cheese, orange basil vinaigrette

Third Course
Pomegranate Sorbet

Fourth Course
choice of

Sautéed Atlantic Salmon topped with mango avocado relish served over crab, asparagus, corn risotto

Chicken Greco, a semi boneless chicken stuffed with sundried tomato, spinach, artichoke, feta and oregano, marsala glaze served with crispy polenta

Lobster Ravioli

6-ounce Filet with sautéed cabernet wild mushrooms

Dessert
Chef’s New Year’s Eve creation

Shiraz on the Water
250 W. Schick Road
Bloomingdale, IL 60108
630-671-5013
ShirazOnTheWater.com

New Year’s Eve at Due Lire

Special Set Menu with Sparkling Prosecco

Saturday, December 31
5 p.m. to 11 p.m.

$45 per person

Due Lire Vino & Cucina, the cozy and contemporary Italian restaurant in the heart of Lincoln Square, will celebrate the new year with a special set menu. Dining guests will enjoy Chef Kevin Abshire’s prix fixe menu that includes a glass of prosecco, amuse, salad, entree and dessert for $45 per person (plus tax and gratuity).The menu is outlined below. Due Lire will also offer $20 bottles of prosecco, perfect for toasting good tidings on a most special night.

The regular dinner menu will be offered in addition to the prix fixe. Please call Due Lire to secure table reservations.

New Year’s Prix Fixe Menu
$45 per person (plus tax and gratuity)

AMUSE

STRUFFOLI CON PROSECCO
fried struffoli, chestnut honey, served with a glass of Prosecco 

FIRST COURSE
guest to select

INSALATA DI RUCOLA
persimmon, fennel, rucola and balsamic

COTECHINO & LENTICCHIE
cotechino sausage and braised lentils

SECOND COURSE
guest to select

RAVIOLI DI MERLUZZO
homemade baccala’ potato ravioli, oven roasted cherry tomatoes, herbs and bottarga

PORCHETTA RUSTICA
roman style pork roast, potato cake, rapini and pork jus

THIRD COURSE

PANETTONE FESTIVO
panettone bread pudding and warm spiced rum zabaglione

Due Lire Vino & Cucina
4520 North Lincoln Avenue
Chicago, Illinois 60625
(773) 275-7878
http://www.Due-Lire.com

“Glitter and Glam Gala”

New Year’s Eve at Kit Kat Lounge and Supper Club

Saturday, December 31, 2011
Dinner Seatings at 7 p.m. and 10 p.m.
Hours 5:30 p.m. to 2 a.m.

On New Year’s Eve, Saturday, December 31, Kit Kat Divas Traci Ross and Madam X will delight lounge and supper club celebrants as they impersonate female pop icons including Madonna, Tina Turner, Beyonce, Lady Gaga and more during this year’s “Glitter and Glam Gala”.

Kit Kat Lounge and Supper Club’s Executive Chef, Mark Kasper, will present a four-course dinner menu during two seatings (7 p.m. and 10 p.m.). Party guests will enjoy a complimentary Hpnotiq champagne cocktail to toast the end of 2011 and the start of 2012. The 7 p.m. seating is $75 per guest and the 10 p.m. seating is $95 per guest. Tax and gratuity is not included in the dinner.

Reservations are recommended, please call Kit Kat to reserve a table. Lounge guests are more than welcome to celebrate from 5:30 p.m. to 2 a.m. Photos are available.

New Year’s Eve Menu

7 p.m. seating, $75 per guest (plus tax & gratuity)
10 p.m. seating, $95 per guest (plus tax & gratuity)

Hpnotiq Champagne Cocktail

Course One
choose one
Lyonnaise Salad with braised pork belly, soft cooked egg and whole grain mustard vinaigrette
Deconstructed Caesar salad with olive oil poached sardine, parmesan cream, brioche crouton and shaved parmesan
Duo of Beets with mascarpone napoleon and pickled beet salad

Course Two
choose one
Macadamia Nut Crusted Foie Gras with brioche French toast, fig compote and maple
New Zealand Lamb Lollipops with feta spinach polenta, olive puree and harrissa
Wild Mushroom Risotto with hen of the woods and chanterelle mushrooms with micro chives
Pork Rillette with housemade pickles, crostini and whole grain mustard

Course Three
choose one
Filet of Grass Fed Beef with pomme puree, baby heirloom carrots, truffle turnip salad and mustard demi glace
Wild Mushroom Ravioli in herb de Provence cream
Monkfish with parsnip puree, roasted baby golden beets and glazed Brussel sprout pedals

Fourth Course
choose one
Vanilla Napoleon with ketchup and coke reduction and a vanilla toffee
Marble Pound Cake with cashew brittle, cream soda fluff and vanilla ice cream

Bubbly
Cristalino – $38 bottle, glass $8
Moet & Chandon – $80 bottle
Veuve Cliquot – $95 bottle 

Kit Kat Lounge and Supper Club
3700 N. Halsted Street
Chicago, IL 60657
773.525.1111
www.kitkatchicago.com

 

 

Bootlegger’s Ball III: Vegas Edition

New Year’s Eve at The Red Canary

Saturday, December 31, 2011
9 p.m. to 3 a.m.

“Stardust” tickets $80 per person, $150 per couple
“Golden Nugget” four course dinner tickets, $30 per person

This New Year’s Eve marks the third annual “Bootlegger’s Ball” at The Red Canary. Following in past tradition, the evening will embody a Vegas-like feel complete with two floors of (play money) casino gaming: three blackjack tables, two craps tables and one roulette table, complete with dealers.

Upon arriving, guests wishing to “strike-it-rich” will receive $5,000 in gambling money. The individual that collects the most winnings by the end of the night will be awarded a 42-inch plasma HD flat screen television! Other gamblers don’t dismay, many other prizes will be given out throughout the night.

Complimentary passed appetizers and DJ-spun music will kick-off the high-energy evening at 9 p.m., which is also the time the premium open bar begins (package ends at 3 a.m.). The top shelf bar service will include Red Bull, premium liquors, cocktails, beer, wine and shots. As 2012 approaches, a complimentary champagne toast will be served, along with roarin’ 20s party favors. The fee per couple is $150, individual guests are $80.

For revelers looking to dine before getting lucky in the casino, Chef Daniel Tolentino has created a pre-party, “Golden Nugget” dinner menu that is only available to those attending the 2011 “Bootlegger’s Ball: Vegas Edition” bash. Table reservations may be made between 7 and 8 p.m. The four course menu is priced at $30 per guest. (Hint: this is a great way to secure a booth or table for the entire night!)

“Golden Nugget” New Year’s Eve Menu
$30 with purchase of admission
select one item from each course

Intro
Grilled Oysters, spicy crab mayo, lemon
Braised Beef Ravioli, cream of mushroom, chives

Salad & Soup
Beet & Goat Cheese Salad, frisee, pinenuts
Roasted Sweet Potato Soup, fried sage

Entree
Braised Short Rib, red wine demi glaze, parmesan scallop potatoes
Pan Seared Scallops, housemade fried mac & cheese, bacon foam
Grilled Whole Quail, yucca fries, chimichurri sauce

Sweets
Banana Crepes, chocolate sauce, vanilla whipped cream
Chocolate Lava Cake, vanilla ice-cream

Discounted group rates are available by contacting Jamie at The Red Canary. Call (312) 846-1475 or email events@redcanarychicago.com. Tickets may be purchased at theredcanarychicago.eventbrite.com.

The Red Canary
695 North Milwaukee Avenue
Chicago, Illinois 60642
312.846.1475
TheRedCanaryChicago.com