For New Year's Eve this year, Pilar will be featuring a special Chef’s Tasting Menu in the dining room on December 31st. The $75 tasting menu will feature multiple courses curated by Chef Jesse Miller, and a complimentary glass of bubbles. Reservations are highly encouraged!
Chef's Menu - Regular
Amuse: Puffed Salmon Skin & Salmon Roe; Fried Pork Skin with Jalapeno Relish; Crispy Chicken Skin with Chicken Mousse; and Potato Skin with Onion Dip
First Course: Ankimo torchon, umeboshi chutney, adzuki beans, cucumber
Second Course: Grilled escarole, iberico bacon, warm boquerones dressing
Third Course: Duck and foie gras sausage, truffle whipped potatoes
Fourth Course: Ramen nest, soft egg, tonkotsu, chili
Fifth Course: Hamachi, kombu pickle, scallion oil, daikon yuzu emulsion
Sixth Course: Beef Tasting - Heart Tartar; Slow-cooked Tendon; Braised Belly; Grilled Ribeye; and Marrow
Amuse: Potato Skins with Onion Dip; Tomato Skins with Olive Relish; Tofu Skin & Soy; and Radish with Sea Salt
First Course: Mushroom torchon, umeboshi chutney, cultured cream, brown butter
Second Course: Grilled escarole, blue cheese, soft egg, garlic crumb
Third Course: Veggie terrine, truffle whipped potatoes
Fourth Course: Ramen nest, soft egg, dashi, chili
Fifth Course: Salt-baked turnips, olive oil, daikon emulsion, turnip greens
Sixth Course: Mushroom Tasting - Fried Maitakes; Marinated & Grilled Shiitakes; Buttery Honshimeji; and Duxelle Mousse
Both menus finish with Chocolate truffles (shaved white chocolate, pistachio, sea salt) and Baked Alaska for dessert.
The regular menu will not be available; however, a limited a la carte menu will be available downstairs. Ring in 2017 late night with a midnight toast and DJ/dancing starting around 11:30pm.