Toast To The New Year With AS White & Gold Fete At Fig And Olive
On Tuesday, December 31, 2013, Fashion Island’s newest culinary resident—the 12,000-square-foot FIG & OLIVE Newport Beach, invites revelers to celebrate the New Year with a dazzling White & Gold fête.
Executive Chef Pascal Lorange will create a four-course prix-fixe menu ($150*) highlighting the unique flavors from the French Riviera.
Guests are invited to celebrate at 6 p.m. with dishes from the à la carte menu or enjoy a $150 four-course, prix-fixe menu at 9 p.m. Vibrant décor will adorn the restaurant and music will be curated by St. Tropez‘s celebrity DJ Julien Nolan and DJ Thomas Toccafondi. From 9–11:30 p.m. a cocktail reception ($100) of wine, cocktails, and passed hor d’oeurves will commence in the lounge. Complimentary Champagne will be passed to guests leading up to the live balloon drop at midnight to kick off the New Year. The festivities will continue throughout the night with party favors and bottle service starting at $105++ for any bottle of your choice.
The festive four-course NYE prix-fixe menu ($150 per person) will include:
First Course
(choice of)
Pata Negra 5J & Manchego Emulsion
Jamon Iberico 5J, caramelized peach, micro arugula,
and Manchego foam with Pedro Ximenez emulsion
Grilled Langoustine de San Sebastian
artichoke tapenade, puff pastry, and smoked Pimenton olive oil
Seared Scallops & Chanterelle
mushroom tapenade, confit pearl onion, and porcini Oil
Second Course
(choice of)
Roasted Butternut Squash Cappuccino
Jamon Iberico 5J, ricotta and fig jam crostini
Truffle Risotto
arborio rice, cremini and black trumpet mushroom, scallion, parmesan, parsley, and
white truffle olive oil
Main Course
(choice of)
Chilean Sea Bass
charmoula, cumin, and celery root puree emulsion
Roasted Lamb Rack
Herbs de Provence, goat cheese gnocchi, and sautéed wild
mushroom
Grilled Filet Mignon
fig chutney, sautéed black trumpet, and gratin dauphinois
Dessert
White Chocolate Cake
white chocolate cake, hazelnut praline, chocolate pearl, and ganache
WHEN: Tuesday, December 31
6–9 p.m. À la carte menu
9–11:30 p.m. Four-course, prix-fixe dinner and cocktail reception
Reservations are recommended, and can be made by calling 212.924.1200
COST: Four-course, prix-fixe dinner menu is $150 per person (*excluding tax & gratuity)
Cocktail reception is $100 per person
WHERE: FIG & OLIVE Newport Beach
401 Newport Center Dr., Suite 151
Newport Beach, CA 92660
212.924.1200
www.figandolive.com
Facebook
Twitter
