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New Years Eve 2019


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Wildebeest invites you to spend New Year’s Eve enjoying a four-course menu prepared exclusively for the occasion. Chef Ian McHale’s comforting creations are sure to send you into the New Year with a happy heart and a full belly. We will be offering seatings throughout the evening starting at 5:00 pm, giving guests the option of dining early or late. The bar will stay open until 1:00 am for those wishing to ring in 2018 with a toast.

Tickets to this exclusive New Year’s Eve dinner service are available for $89 per person plus tax and gratuity. Guests can also enjoy an eclectic lineup of Old- and New-World wine pairings selected by Wildebeest Wine Director Christina Hartigan for an additional charge of $39 for 3oz or $59 for a 5oz pour.

Please make your dinner reservation before purchasing your ticket online. Only tickets with a valid reservation on the night of the event will be accepted. We gratefully ask that you inform of us of any dietary restrictions ahead of time

New Year's Eve 2019 (incl. tax & gratuity)
111.25
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welcome

AMUSE BOUCHE 

first course

DUNGENESS CRAB
Dungeness crab salad, pickled smelt, housemade kimchi, pickles

SMOKED GOOSE
Goose breast & leg terrine, beetroot, quail egg, nasturtium

FRESH BURRATA & HEIRLOOM CARROTS
Preserved blackcap raspberries, basil oil, spruce tip

second course

VACCHE ROSSE RAVIOLI 
Burgundy truffle, garlic purée, mushroom consommé, spruce tip

main course

BISON FLAT IRON
Pommes lyonnaise, celeriac purée, morels, rosemary oil

PAN-SEARED TURBOT
BC spot prawns, cauliflower, jun beurre blanc, sea coriander

PEACE COUNTRY LAMB
Lamb loin & pressed lamb belly, chestnuts, roasted parsnip, smoked blueberry

FORAGED MUSHROOM TARTE TATIN
Herbed vegetables en papillote, cashel blue cheese, shallot petals, hibiscus gel

dessert

CHOCOLATE & FIG
Dark chocolate silk cake, fig jam, brandy-soaked figs, fig leaf foam,
cocoa nibs

CARAMELIZED SPARTAN APPLE
Salted caramel ganache, whey caramel, toasted hazelnuts