New Year's Eve, 2008

I put together a round up of some restaurants with New Year's Eve specials. I know it is a little late but I figure it is better late than never.
Also, if you know of other options, please post them below in the comments section. Since basically every restaurant in Seattle has a special menu or some kind of special, I only posted a few.

Volterra
5411 Ballard Avenue NW across from the Bell Tower.
206 789 5100

Three Seatings in the Volterra Main Dining Room
5pm, 7:30pm and 10pm
(live Jazz Guitar at the 7:30pm and 10pm seating)

At the 5pm and 7:30pm, 5 course menu for $60 per person (excluding beverages, tax and gratuity).
For the 10pm seating, 6 course menu (excluding beverages, tax and gratuity) plus a prosecco toast at midnight and party favors for $85 per person

New Year's Eve Gala Menu
10pm Seating
($85 per person + Tax + 20% Gratuity)
Antipasti Assortiti
An assortment of festive little bites


Tortellini in Brodo
Wild Mushroom and Cheese filled pasta floating in mushroom broth


Cauliflower Custard
with pan fried prosciutto and baby greens

Olive Oil and Saffron Poached Lobster
with Risotto Nero

Choice of

Duck Confit and Housemade Duck Sausage
with Corona Bean Ragu
-or-
Veal Tenderloin
Pan Seared Veal Tenderloin on toasted brioche, grilled asparagus, fried prosciutto, and fontina fonduta
-or-
Beef Short Ribs
with Goat Cheese mashed potatoes and seasonal vegetables
-or-
Seared Sea Scallops
Seared Sea Scallops in a saffron cream with potato gallette and wilted greens
-or-
Chef's Seasonal Vegetarian


Panforte di Siena
Tuscan fruit and nut cake

Chef's New Year's Eve Dessert Creation

Prosecco at Midnight



Spinasse
1531 14th ave.
206.251.7673

MENU:
Cappo D ' Anno, 31 Decembre Due Mille Otto a Cascina Spinasse

Apperitivi

Champagne

Crostini with pheasant liver pate

Crostini with pickled foraged mushrooms

Virginica oysters with Ligurian extra virgin olive oil

Antipasti

Assorted salumi with house made grissinni

Piemontese style beef tartar of local grass fed beef with Alba white truffle

Salad of chicories, marinated pheasant, pomegranate, walnuts, and parmigiano reggiano

Cauliflower with bagna cauda and toasted bread crumbs

Sformatto of leeks with fonduta and black truffles

Primi

Piemontese agnolotti in broth


Fine hand-cut pasta with sauce of yellowfoot mushrooms

Secondi

Poached homemade Cottechino, Veal tongue, and Capon with five sauces

Contorni

Lentils, Turnips sautéed in farmstead butter, Dandelion greens

Dolci

Moscato Zabaglione

Hazelnut merengue cookies

Il Vino della sera

I vini di Alfredo Roagna

2007 Dolcetto d'Alba

2001 Langhe Nebbiolo

2000 Barbaresco " Paje"

Champagne at midnight

Caffe, Grappa, Digestivi



Olivar
Loveless building, 806 E. Roy
206 322-0409

New Years Eve menu
Amuse Bouche:
Oyster, American Caviar and Cucumber
1st course:
Truffle Oil Potato Gnocchi and Cabrales with Roasted Cauliflower
2nd course:
Sea Scallops with Celery Root Puree, Pork Belly Confit
3rd course:
Rosemary and Thyme Marinated Lamb Cutlet with Almond and Garlic Flan
4th course:
Quail stuffed with Bomba Rice, Foie Gras and Brussel Sprouts
5th course:
Tarta de Navidad, Nuts and Caramel Tart with Sherry Ice Cream

The dinner is 65 dollars per person (not including tax and gratuity).


Blue Water Bistro
Live Jazz, Party favors and champagne at midnight
Dinner Special:
6-ounce lobster tail and 6-ounce filet mignon for $20.09

Free Jones Soda and Pizza at Zaw

Zaw will be providing free half size pizzas and Jones Soda to their first 100 visitors at their Ballard location beginning at 4:30 p.m. on Monday, December 22 and Tuesday, December 23.


Ballard Zaw
5458 Leary Ave. NW
206-297-1334

Zaw Pizza serves pizza made from organic, local and seasonal ingredients.
Made to order with traditional, whole wheat, or gluten-free crusts made with organic flours from Bob's Red Mill in Portland.


For more info, click here

Note: They deliver pizza by bike. How cool is that?

Now my own question to you: What is the weirdest thing you eat on your pizza?
My favorite pizza topping is canned tuna. I like to add it when I make pizza at home.
Has anyone tried this?

Chef Demos at Delaurenti

Chef Demos at Delaurenti- Mark your Calendar
DeLaurenti Specialty Food & Wine is celebrating the arrival of olio novello – new oils – from some of the best extra virgin olive oil producers in Italy. To celebrate this, there are chef demos from Dec 19th-22nd.

Dec. 19, 2-4 p.m.
Garrett Abel, of DeLaurenti, will prepare cannellini bean soup with bruschetta using Umbria's Ponticelli Olio Novello.

Dec. 20, 12-2 p.m.
Ethan Stowell, of Union, Tavolata, and How to Cook a Wolf, will prepare mozzarella bruschetta, handmade spaghetti with Parmigiano Reggiano, and hamachi crudo with lime and chilies. He will feature Sicily's Olio Verde.

Dec. 21, 12-2 p.m.
Jeff Bergman, food consultant and chef, will prepare slow-cooked gigante beans with sage, using the Laudemio Frescobaldi oil from Tuscany.

Dec. 22, 2-4 p.m.
Armandino Batali, of Salumi, will prepare whitefish with Meyer lemons and Salumi cotecchino with lentils. He will feature Tuscany's Tenuta Capezzana oil.

For more information about DeLaurenti (1435 First Ave.; 206-622-0141), click here

Baby Has Arrived

Just popping in to say that I haven't written for a while because I just gave birth to my first baby boy. I thought I would have time to write between feedings and poops but I am taking everyone's advice and sleeping when I can.

I will soon return to foodie land after I catch up on my sleep and finally sit down for a meal (instead of munching on granola bars while feeding).

Thanks to all my readers for reading my blog (my other baby) and sorry if the email responses are a little slow.

Frantic Foodie