new year's eve
Tired of the same auld lang syne?
If ever there's a time to pull out all the stops
with an indulgent, over-the-top soiree, it's now.
The restaurants at Wynn and Encore have each designed a menu with celebration in mind, putting together
elegant, sophisticated dishes that bow to the traditional while simultaneously embracing the new.
So gather your favorite people for the kind of fete you've always dreamed of - fancy, fabulous and fun.
For reservations and more information please contact us at (702) 770-DINE.
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ALEX
Hollywood glamour is rampant at Alex, where the gorgeous surroundings and cosseting welcome makes everyone ready for their close-up, Mr. DeMille. The dining room - all soaring ceilings, chandeliers and hourglass staircase, could be straight from a Fred and Ginger movie. Amid all the Belle Epoch splendor, chef Alex Stratta gets down to the serious business of holiday feasting: a five-course menu highlighted by Kusshi oyster gratin with Osetra caviar; foie gras sauté with dried fruit mostarda, aged balsamic and heirloom turnips; Wagyu beef loin and short rib with parsnip custard, Bordelaise sauce and crispy bone marrow fritter, and a sumptuous New Year's 'Resolution in Chocolate'. Mobil 5-Star Award, 2010.
AAA 5-Diamond Award, 2010.
$395. per person, inclusive of tax and tip.
Beverages are additional. Service from 9 p.m.
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BOTERO
Star chef Mark LoRusso crafts hip steakhouse cuisine as bold as the curvaceous Botero sculptures that grace this stylish poolside space. LoRusso's cooking, Mediterranean in inspiration, flirts with the modern steakhouse repertoire. He relies on the seasonal market and ingredients sourced through small farmers and ranchers to craft his menu: Maine lobster salad with winter citrus and avocado; potato gnocchi with white truffles; dayboat scallops with stewed leeks and black truffle risotto; Botero beef tasting of prime New York strip and Kobe short rib with accompaniments; and a holiday tasting of Botero's playful, childhood-inspired desserts.
$195. per person inclusive of tax and tip.
Beverages are additional. Service from 9:00 p.m.
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BARTOLOTTA RISTORANTE DI MARE
Seafood aficionados have fallen hard for the sophisticated Italian coastal cuisine at James Beard Award-honored chef Paul Bartolotta's namesake ristorante. Fresh fish, flown in daily from Mediterranean waters, is the star attraction here.
The two-level space, complete with sweeping staircase and outdoor reflecting pond, is big on drama. So too, is the New Year's Eve bill of fare: seared sea scallops with porcini mushrooms; butter-poached lobster with black truffle sauce; ravioli in brown butter with parmigiano-reggiano and white truffles; pan seared foie gras with cider caramelized apples and roast loin of lamb with rosemary and winter vegetables.
Gala seating (from 9:15 p.m.) 7 courses, $325. per person, includes tax and tip, music and dancing to our DJ.
Dinner seating (from 7:15 to 7:30 p.m.) 5 courses, $150. per person, includes tax and tip.
Early seating (from 5:30 to 6:15 p.m.) 3 courses, $125. per person, includes tax and tip.
Beverages are additional.
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THE COUNTRY CLUB -
A NEW AMERICAN STEAKHOUSE
Dean, Sammy and Frank would no doubt approve of the festivities on tap at Country Club - A New American Steakhouse, where star chef Carlos Guia has created a menu with enough swank to have the Rat Pack beaming with pride. His gala dinner includes Dungeness crab and Osetra caviar tian; Kobe beef carpaccio and lobster ceviche duo; pheasant, foie gras and black truffle 'pot pie'; lemon and thyme poached sea bass with sugarcane skewered shrimp; a choice of roasted veal loin with crispy sweetbreads and porcini mushroom ragout or charred filet mignon with roasted bone marrow, grilled asparagus and Bordelaise and Chef Carlos' chocolate celebration.
$250. per person, includes tax and tip, music and dancing to our DJ.
Beverages are additional. Service from 9:00 p.m.
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DANIEL BOULUD BRASSERIE
From Daniel Boulud Brasserie, the birds-eye view of the mesmerizing Lake of Dreams commands immediate attention. But it's the cooking of celebrity chef Daniel Boulud and executive chef Wesley Holton that steals the show. Their festive menu pulls out all the stops, kicking off with Shigoku oyster with Osetra caviar and moves through a lavish progression of courses, including hamachi cru with sweetbread crouton, anchoyade and Meyer lemon; foie gras torchon; roasted turbot with black truffle cream, chanterelle and tender lettuce; Kobe beef with pommes Pont Neuf and white asparagus; a luscious chocolate croustillant with cocoa meringue and salty caramel and celebratory mignardise.
$295. per person includes tax and tip, music and dancing to our DJ.
Beverages are additional. Service from 9:00 p.m.
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OKADA
Fusion fans have a hip New Year's Eve hangout at Okada, where chef Masa Ishizawa's modern Japanese cuisine surpasses the Zen vibe and imaginative décor. With its iconic waterfalls, tranquil outdoor lagoon and gorgeous gardens, Okada is a spot where tradition and trend mingle deliciously. So, too, is Chef Ishizawa's gala menu: uni and mitsuba egg custard with osetra caviar; Hudson Valley foie gras with Japanese mushroom salad and mustard miso; Okada sashimi platter; robata grilled Maine lobster with yuzu sauce; American Kobe beef tenderloin with winter baby vegetables and black truffle sauce; a sampling of assorted sushi and rolls and a dessert surprise. For those looking for a touch of drama, master teppan yaki chefs are also on hand to custom craft a complete multi-course dinner, tableside.
$195. per person includes tax and tip, music and dancing to our DJ.
Beverages are additional. Service from 9:00 p.m.
The multi-course teppan yaki experience is $150.
Per person, inclusive of tax and tip. Beverages are additional.
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SINATRA
Champagne corks are destined to fly in this glamorous room, where star chef Theo Schoenegger creates a delicious culinary homage to Ol' Blue Eyes with modern riffs on classic Italian fare. Highlights of his five-course gala menu include a quartet of the sea, featuring poached Maine lobster, jumbo lump blue crab, blue fin tuna and Kumamoto oyster; raviolo with chanterelles, ricotta and fine herbs; John Dory filet with manila clams, cherry tomatoes and zucchini sauce; a choice of filet of beef 'my way' with Yukon gold potato terrine and Swiss chard cream or winter truffle crusted baby chicken. The Valrhona chocolate fedora dessert offers a sweet tip of the hat to the Chairman of the Board, who would no doubt get a kick out of ring-a-ding bringing in the new year in this special place.
$195. per person, inclusive of tax and tip.
Beverages additional. Service from 9:00 p.m.
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SOCIETY CAFÉ ENCORE
Foodinistas are flocking to Society Café at Encore, where chef Kim Canteenwalla's homey American cuisine draws raves, including the distinction of "One of America's Best New Restaurants" by Esquire food critic John Mariani. In addition to the restaurant's full, a la carte menu, there will be a special prix fixe for this night-of-nights, beginning with a celebration starter of shellfish for two, including Florida stone crab, Kumamoto oysters and poached tiger shrimp; a choice of roasted cauliflower soup with chimay cheese or Society's mixed green salad; a choice of Land and Sea (filet mignon and butter-poached lobster with truffled mashed potato, baby root vegetables and Madeira Bordelaise) or East Coast/West Coast (Maine lobster cake and pan roasted Hawaiian moi with baby root vegetables and saffron mussel broth) and for a dazzling finale, chocolate-banana vision 2010.
The four-course prix fixe is $95.
Beverages, tax and tip additional. The a la carte menu is also available. Service from 9:00 p.m.
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STRATTA
Chef Alessandro Stratta spices up New Year's Eve at his namesake restaurant Stratta, a testament to his love affair with all things Italian. His passionate, of-the-moment cooking embraces the honesty of the Italian table with deceptively simple, intensely flavorful food: Corsa salad with arugula, fire-roasted mushrooms, avocado and sweet corn; three cheese ravioli with roasted tomato sauce, parmigiano and pesto; a choice of seared sea scallops with three bean sauté and crispy spaghetti squash; osso bucco with saffron risotto, gremolata or braised short rib of beef with Barolo wine and glazed shallots; warm apple and almond tart with caramel gelato or a chocolate trio with caramel, espresso and Godiva gelato.
$120. per person, inclusive of tax, tip and a welcome Prosecco cocktail.
Beverages additional. Service from 8:30 p.m.
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SWITCH STEAKHOUSE
With Switch Steakhouse, star chef Rene Lenger and designer Roger Thomas have created a culinary theatre for all the senses. Indeed the ambience at this stunning steak and seafood restaurant appears to change as often as the flavors on your plate. At regular intervals throughout the evening, the dining room undergoes a complete physical transformation. Like a high-tech stage set, various elements of the room, including the walls and ceiling, shift and change. This sensory sleight of hand is rivaled only by chef Lenger's inventive cuisine - a trilogy of classic steakhouse fare, regional seafood and daily specials inspired by a farm-to-table sensibility. Highlights include oysters 'Rockefeller' with black truffle spinach and hollandaise; Sonoma Valley foie gras with walnut muffin and quince marmalade; Switch seafood tower for two; Arctic char with red cabbage and port wine sauce; veal chop with wilted spinach, chestnuts and black truffle sauce and porterhouse for two.
A la carte, reservations from 5:30 to 10:00 p.m.
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SW STEAKHOUSE
The views from SW Steakhouse are good enough to eat, but stick with star chef David Walzog's menu, an innovative spin on classic steakhouse fare that draws all the buzz. From its perch at the water's edge on the Lake of Dreams, SW has become a cathedral for the city's steak-worshipping population. The dreamy interior - all fiery copper and bronze with billowy columns and postcard views of the waterfall, deals romantics a full hand. Walzog's five course menu offers a sophisticated take on traditional holiday fare: Osetra caviar with buckwheat crepes and champagne cocktail; pan roasted black cod with king crab scampi sauce; roast Muscovy duck breast with confit duck-potato ragout, tangerine and black truffle; a choice of New York strip steak and Australian rock lobster medallion or Mediterranean turbot; and a celebration of petit pastries, chocolates and fruits.
$375. per person, includes tax and tip, music and dancing to our DJ.
Beverages additional. Service from 9:00 p.m.
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For reservations and more information
please call (702) 770-DINE. |
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