Still looking for a good place – or places – to bring in 2017? Here are some of my Palm Beach County favorites and their New Year’s Eve menus:
Spoto’s Oyster Bar, Palm Beach Gardens
Executive chef Dan Bair will be serving up a New Year’s Eve spread, including seasonal, sea-to-table entrees, and surf-and-turf classics. www.spotos.com.
New Year’s Eve dinner menu includes:
Baked Brie Oysters
Champagne cream dill sauce
Andouille sausage, casino butter, and bacon
Asian Honey Mustard Salmon
Coconut jasmine rice and sautéed Asian vegetables
Macadamia Nut-Crusted Mahi
Sweet mashed potatoes, regular mashed potatoes, creamed spinach, and red beans and rice
Grilled Black Grouper
Sweet mashed potatoes, regular mashed potatoes, creamed spinach, red beans and rice, and warm garlic butter
12 oysters, 12 clams, four shrimp, and crabmeat cocktail
Toast New Year’s resolutions with a Hot & Cold Marg-tini, a blend of tequila, cucumber liqueur, muddled, fresh cucumbers and jalapeño, and sour mix, garnished with a cucumber wheel.
New Year’s Eve dinner hours are 4 p.m. to 11 p.m.
New Year’s Eve lunch hours are 11:30 a.m. to 4 p.m., and New Year’s Day hours are 11:30 a.m. to 10 p.m.
The Last Supper: Vic & Angelo’s, Palm Beach Gardens
On New Year’s Eve, Vic & Angelo’s, located in PGA Commons, will feature live entertainment and a decadent, four-course prix fixe menu, including:
Waygu Beef Carpaccio
Spinach salad, shaved parmesan cheese, and truffle aioli
Baby iceberg lettuce, applewood-smoked Neuski bacon, grape tomatoes, red onion, gorgonzola dolce, and creamy gorgonzola dressing
Surf & Turf
8-ounce steak filet and 7-ounce lobster tail accompanied by truffle mashed potatoes and grilled asparagus, with red Barolo demi and béarnaise sauce
With a glass of champagne
Guests can also choose from a limited dinner menu, which features signature homemade pasta, fine seafood, and rustic, coal-fired pizzas.
The New Year’s Eve prix fix menu is $85 per person, not including tax and gratuity. Limited dinner menu available on New Year’s Eve and New Year’s Day. www.vicandangelos.com
New Year’s Eve Eats at The Cooper
The popular farm-to-table hot spot will offer a menu of sustainable ingredients from Executive Chef Adam Brown.
Garnished with crispy tempura rock shrimp
Jumbo shrimp, diver scallops, yellowtail snapper, bell peppers, oranges, avocado, red onion, aji amarillo, lime juice, cilantro, and maiz cancha
Florida “Winter” Harvest Salad
Kai Kai Farm field greens, roasted rainbow carrots, pickled green strawberries, shaved watermelon radish, roasted beets, toasted pepitas, creamy goat cheese, and cider-walnut emulsion
Hand-cut bison ribeye, spicy pickled peppers, cornichon mustard vinaigrette, tomato aioli, sunny-side up quail egg, and “old school” sourdough crostini
Crispy Whole Fried Snapper
Kai Kai Farm baby bok choy, Thai basil-steamed jasmine rice, gochujang mayo, and sweet chili glaze
Parsley and Chive-Crusted Lamb Loin
Berbere-spiced roasted rainbow carrots, golden potato, goat cheese and spinach gratin, and roasted carrot puree
Butter-Poached Lobster Strozzapreti
Half of a 2-pound lobster, split and deshelled, with Swank Farms baby arugula and pea tendrils, and lobster nage
Dry-Aged Cowboy Steak (20 oz.)
Steak dry-aged with Himalayan pink salt, accompanied by roasted wild mushrooms, braised lacinato kale, and black truffle butter
Surf & Turf
Six-ounce filet mignon and U8 shell on prawns, horseradish smashed fingerling potatoes, “Happy Rich” broccoli, housemade steak sauce, and salsa verde.
A regular dinner menu will also be available. www. thecooperrestaurant.com
New Year’s Eve hours are 11:30 a.m. to midnight. New Year’s Day brunch hours are 10:30 a.m. to 3 p.m., and dinner hours are 4 p.m. to 10 p.m.
Oceanfront Feasting: 50 Ocean, Delray Beach
Executive Chef Joe Bonavita, Jr. never disappoints. His New Year’s Eve holiday menu (dinner only) includes:
Crispy chicken thighs, celeriac slaw, and cayenne pepper hot sauce
Florida Wahoo Crudo
Kimchee compressed Swank Farms watermelon, candied Swank Farms peppers, and smoked sea salt
Sweet chili sauce and mango ginger crema
Chilled Shellfish Platter
Chef’s assortment of shrimp, crab, oysters, mussels, and lobster
Hudson Valley Duck
Seared breast, crispy foie gras, rhubarb chutney, and port reduction
Peppercorn-Crusted Beef Tomahawk Ribeye
Swank Farms upland cress salad, truffled whole grain mustard jus
Olive Oil-Poached Halibut
Chanterelle mushrooms, crab gratin, sunchoke emulsion, and white truffle
Spiced Pumpkin Ravioli
Butternut squash caponata, sage gremolada, and brown butter
Start or finish your holiday with 50 Ocean’s Coconut Daiquiri, a blend of Bacardi coconut rum, simple syrup, and fresh lime juice, rimmed with honey and toasted coconut.
A regular dinner menu will also be available on New Year’s Eve. www.50ocean.com.
New Year’s Eve brunch hours are from 10 a.m. to 3 p.m., and dinner hours are 5 p.m. to midnight (last seating at 10 p.m.). New Year’s Day brunch hours are from 10 a.m. to 3 p.m., and dinner hours are from 5 p.m. to 9:30 p.m. Reservations are highly recommended.