My e-mail is filling up with details on local restaurant's New Year's Eve offerings:
Margaux's in North Raleigh is offering a four-course prix fixe menu for $69 for the 5:30-6:30 p.m. seatings and $89 per person for the 8-9 p.m. seatings. The later seating includes a champagne toast and party favors. It's a masquerade ball theme and the best costume will win the diner a $100 gift certificate to the restaurant. Call 846-9846 for a reservation.
Piedmont in Durham is offering a four-course prix fixe menu for $50 per person or $75 with wine pairings. They'll be seating from 6-11 p.m. Call 683-1213 for a reservation.
Raleigh's Savoy restaurant is offering a six-course meal for $100 per person or $125 with wine pairings. (No coupons or Groupons accepted though.) Seatings start at 5:30 p.m.and end at 8:45 p.m. Call 848-3535 for a reservation. (The menu is below.)
If you missed my earlier posts, I've already posted information about Jujube's menus and Zely & Ritz's menus.
UPDATE: Michael Maller, the manager at Vin Rouge in Durham, sent this note about them offering their usual menu on New Year's Eve and Day. He wrote: "I don't know if not doing anything special is "news worthy" but I'm sure lots of people are looking for something to do other than prix-fixe or tasting menus."
The menu at Savoy includes:
Amuse Bouche: Mushroom tart with toasted shallot vinaigrette and French fried onions
First Course: Oyster mignonette with buttered rye bread OR Bacon-wrapped scallop with passion fruit vinaigrette
Second Course: Spinach salad with fried goat cheese, charred red onion, oven-dried tomato and sun-dried tomato vinaigrette OR Lobster salad with orange segments, avocado, watercress and vanilla shallot vinaigrette
Third Course: Foie gras l'orange with celery fondue OR Duck confit with apple cardamom chutney and white truffle honey
Fourth Course: Organic Scottish salmon with parsnip brandade, sherry mushroom cream, and roasted sugar beets OR Diver scallops with asparagus béarnaise
Fifth Course: Pan roasted duck with sweet potato, shallot hash, crispy kale and lemon, fig reduction OR Roasted beef tenderloin with bone marrow and chiffonade spinach
And your choice for dessert.
