New Year's Eve 2016


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

Vegetarian Menu

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.

Comment