New Years Eve!

Ring in the New Year with Ethan Stowell Restaurants! 

End 2019 on a high note, and start the new decade off right with a truly spectacular meal at one of our eleven restaurants that has preparred a specialty feast for this monumental occasion! 

Menus listed below, and more details offered on each individual restaurants page. 

MKT,  $85/person

For the table: 

Pairing: something bubbly

Scallop Crudo winter melon, blood orange, basil

Grilled Green Beans sea salt, lemon

Artichoke Soup Crispy artichoke, maldon, olive oil

Endive and Apple Salad hazelnuts, truffle vinaigrette 

Duck Fat Potato meyer lemon,crab, caper crema, radish 

Pasta Course: Choice of 1 per guest.

Pairing: Domaine Sylvain Pinot Noir

Ricotta Ravioli: Prosciutto di parma, fig, basil

Pappardelle: braised beef cheek, anchovy, kale, sofrito, grana padano

Oraccetti: lemon, caper, pinenut, castelvetrano olive, botarga pangrattato 

Main Course: choice of 1 per guest

Pairing: BTF Chard/ Holden Cab

Grilled Scallops: Butternut, spaghetti squash, pancetta, walnut 

Prime Steak: grilled treviso, pickled pearl onions, saba 

Lentil ‘Risotto’: baby beets, fennel, baby carrots, pistachio salsa verde   

Dessert Course: choice of 1 per guest

Pairing: Alvear PX Sherry

Meyer Lemon Ricotta Cheesecake Rosemary Graham Cracker, Meyer Lemon Compote

Tiramisu Lady Finger

Dark chocolate sorbetto Sugared shortbread cookie 

CORTINA,  $85/person

For the Table:

Celery root Panna Cotta smoked trout roe, celery root chip 

Burrata pear, pistachio, aged sherry vinegar 

Prosciutto di parma carbonated grape 

Kuri squash bruschetta shaved foie gras torchon, cocoa nib (can be vegetarian)

Chioggia beets orange, sunflower seed granola, and frisee (vegan)

Pasta Course: choose one

Pappardelle braised short rib, root vegetable sofrito, creme fraiche

Strozzapreti nero geoduck, fresno chile, oregano, pangrattato

Tagliatelle black trumpet mushroom, alba truffle (can be vegan)

Main Course: choose one

Black Cod controne bean ragu, mushroom brodo, matsutake 

New York Strip pommes puree, cippolini agrodolce, romanesco, red wine sauce

Rutabaga Steak braised kale, puffed rice, vegetable demi glace (vegan)

Dessert: choose one

Tiramisu, lady finger

Meyer Lemon Cheesecake, rosemary graham cracker, meyer lemon compote

Dark chocolate sorbet, sugared shortbread cookies


**White Truffle Supplement: $10

For the Table:

House Culatello Parmesan, Olive Oil

Foie Gras Torchon Aged Balsamic

Lobster Bruschetta Mascarpone, Pickled Fresno Chili

Chicories Bacon, Tomato, Pistachio, Crouton, Mustard Vinaigrette

Burrata Delicata, Squash Seeds, fried sage crostini, saba

Pasta Course: choice of 1 per guest

Tagliatelle Scallops, Creme Fraiche, Parsley, Trout Roe

Rigatoni Spicy Sausage, Tomato, Marjoram, Parmesan

Ravioli wild mushrooms, truffle ricotta filling

Main Course: choice of 1 per guest

Snake River Farms Zabuton Steak Cauliflower, Celeriac Puree, rosemary, jus

Duck Breast Smoked Vanilla Cherries, crispy semolina gnudi

Toasted Farro Romanesco, Charred Leek, Soubise

Dessert: choice of 1 per guest

Buttermilk Panna Cotta Apple Consomme, Oat Cinnamon Crumble, Salted Caramel Gelato

Lemon Zeppole White Chocolate Custard Dipping

Dark Chocolate Sorbet Sugared Shortbread Cookie


First Course to Share per table:

Yellowfin Tuna Tartare taggiasca olive, calabrian peppers, lemon, olive oil

Chicken Liver Mousse Toast pickled cherry agrodolce

Gem Salad green beans, radish, tarragon, creamy vinaigrette

Main Course: each guest will receive...

1 whole steamed Maine Lobster lemon, drawn butter

Old Bay a French Fries malt vinegar aioli

San Juan Seltzery Pepper Slaw citrus dressing


Warm Pecan Pie: Vanilla Bean Ice Cream

STAPLE & FANCY,  $85/person

For the Table:

Dungeness Crab: fennel, horseradish, lemon, chives

Delicata Soup:  burgundy truffle

Mozzarella di Bufala: sunchoke, persimmon, arugula

Endive:  clementines, marcona almonds, goat cheese 

Pig Trotter Arancini: taleggio fonduta  

Bruschetta:  smoked cod, pickled onion, aioli

Pasta Course: choice of 1 per guest

Tagliarini  bottarga, capers, black olive, tomato

Potato Gnocchi braised wild mushrooms, chestnut cream, guanciale

Meyer Lemon Ricotta Ravioli brown butter, sage, 20 yr. balsamic

Main Course: choice of 1 per guest

Sea Scallops: charred onion brodo, apple, celery root

Snake River Farms Zabuton Steak: roasted carrots, taggiasca olive vinaigrette

Wood Grilled Duck Breast: radicchio, citrus, radish, pistachio

Dessert: choice of 1 per guest

Meyer Lemon Ricotta Cheesecake Rosemary Graham Cracker, Meyer Lemon Compote 

Hazelnut Chocolate Terrine Cocoa Nib Crumble, Poached Pear

Dark Chocolate Sorbet Sugared Shortbread Cookie


Apple Wood grilled Foie Gras $15

Alba Truffles $25

Burgundy truffles $15

RED COW,  $85/person

For The Table:

Warm Brioche: house cultured butter

Totten Inlet Virginica Oysters: pickled cucumber granita

Corned Beef Tongue: whey mustard, gherkins, wild cress

Duck Consomme: orca beans, cracklins & chapelure

Pate de Campagne: pistachios, duck liver, crostini

Entree: choice of 1 per guest

Pork Cheek Rillette: calvados gelee, poppy seed crackers

Endives: shaved pear, bleu d’auvergne, walnut vinaigrette

Pumpkin Soup: smoked bottarga

Supplement $14: Daub of escargot, provencal sauce, grilled baguette

Plat Principal: choice of 1 per guest

Double R Ranch Beef Culotte: frites & aioli, porcini demi-glace

Seared Black Cod: sunchoke veloute, caramelized brussels sprouts

Parisian Gnocchi: winter savory, black trumpets, truffle beurre-blanc 

Supplement $40:  Chateaubriand for two, pommes puree, haricot verts


Gingerbread Profiteroles: hazelnut praline ice cream, salted caramel sauce

Lemon Beignets: white chocolate custard 

Dark Chocolate: sorbet sugared shortbread cookie

RIONE XIII,  $85/person

For the Table:

Beef Tartare: champagne vinaigrette, pickled mustard seed, chive

Charred Radicchio:  gorgonzola dolce, aged balsamico

Polenta Fritters: ricotta cheese, chestnut honey, crispy sage

House Mozzarella: pear converva, crostini

Butternut Squash Soup: candied walnuts, aged balsamico

Pasta Course: choice of 1 per guest

Potato Gnocchi: taleggio fonduta, wild mushrooms, truffle butter

Rigatoni Arrabiata: braised pork cheek, calabrian chili, grana padano

Swiss Chard and Ricotta Ravioli: preserved lemon, pecorino toscano

Main Course: choice of 1 per guest

Seared Sea Scallops: radish, lentils, celery root crema

Grilled NY Strip: roasted parsnips, thyme, sweet garlic sauce

Risotto: brussel sprouts, whipped goat cheese, lemon, basil

Dessert: choice of 1 per guest

Meyer Lemon Ricotta Cheesecake rosemary graham cracker, meyer lemon compote

Hazelnut Chocolate Terrine cocoa nib crumble, poached pear

Buttermilk Panna Cotta apple consomme, oat cinnamon crumble, salted caramel gelato

BRAMLING CROSS,  $65/person

For the Table:

Cauliflower: Sultanas, Hazelnut Dukkah, Yogurt

Dungeness Crab Dip: Cream Cheese, Spinach, Artichoke, Macrina Baguette

Mushroom Arancini: Shaved Parmesan, Black Pepper Aioli

Wedge Salad: Blue Cheese, Bacon, Soft Boiled Egg, Cherry Tomatoes

Burrata: Figs, Mint,  Arugula, Crostini

Main Course: Choice of 1 Per Guest

Short Rib:  Cocotte Potatoes, Jus 

Duck Confit:  Kale, Smoked Grapes, Pickled Delicata, Crispy Quinoa, Sherry Vinaigrette

 8 oz Wagyu Burger: Brie, Butter Lettuce, Caramelized Onions and a Choice of Fries or Salad

Half Dynamite Chicken: Collards, Biscuit, Honey and Whipped Butter

Winter Squash and Leek Risotto 

Supplement $10 add shaved alba truffles

Dessert: Choice of 1 Per Guest

Lemon Zeppole White Chocolate Custard Dipping

Dark Chocolate Sorbet, Shortbread Cookie

Brandied Winter Fruit Compote Pine Nut Crumble, Sweet Bay Gelato

MARINE HARDWARE,  $65/person

For the Table:

Hamachi Crudo: cured black olive, radish, orange

Polenta Fritters: chestnut honey, truffle ricotta

Bruschetta: chicken liver mousse, red wine poached apple

House MadeMozzarella: mushroom conserva, roasted carrots, carrot top gremolata

Grilled Escarole Salad: honey vinaigrette, hazelnuts, lemon 

Pasta Course: choice of 1 per guest

Gnocchi: wild roasted mushrooms, truffle butter, parmesan

Paccheri: wild boar ragu, olives

Risotto: butternut squash, saba, parmesan

Main Course: choice of 1 per guest

Sea Scallops: stewed lentils, fried salsify

Crispy Pork Belly: sunchoke, apple puree, hazelnuts

Polenta Cake: rapini, roasted cippolinis, roasted onion jus

Dessert: choice of 1 per guest

Hazelnut Chocolate Terrine: cocoa nib crumble, poached pear

Brandied winter fruit compote pine nut crumble, sweet bay gelato

Lemon Zeppole: white chocolate custard dipping

HOW TO COOK A WOLF,  $85/person

For the Table:

Hamachi Crudo: Citronette, Sweet Peppers, Blood Sorel

Cara Cara Orange: Fennel, Mint

Bruschetta: Smoked Black Cod Mousse, Douglas Fir Truffle

Bufala Mozzarella: Fig Conserva, Walnut, Fennel Cracker

Cotechino: Beluga Lentil, Pomegranate, Jus

Pasta Course: choice of 1 per guest

Conchiglie: Neri Clams, Bottarga

Rigatoni: Lamb and Beef Bolognese, Ricotta Salata

Heirloom Squash Scarpinocc: Celery Root Crema

Main Course: choice of 1 per guest

Sea Scallops: Watermelon Radish, Mustard Greens, Sunchoke Crema

Pork Cheek Cacciatore: Polenta, Olive, Tomato and Pepper Sugo

Braised Cauliflower Saffron Risotto, Horseradish Gremolata

Dessert: choice of 1 per guest

Hazelnut Chocolate  Terrine: Cocoa Nib Crumble, Poached Pear

Cannoli: pistachio sour cherry filling, pistachio brittle, port

Dark Chocolate Sorbet: Sugared Shortbread Cookie

GOLDFINCH TAVERN,  $110/person



GRILLED OCTOPUS, artichokes, sweetie drop peppers, chili aioli

HAMACHI CRUDO, blood orange, pickled serrano, micro cilantro

DUNGENESS CRAB TOAST, toasted baguette, pickled shallots, lemon, olive oil

CRUNCHY POTATO CHIPS AND CAVIAR, whipped crème fraise, chives, sea salt

ROOT VEGETABLE SALAD, carrots, parsnips, beets, rutabaga, honey sherry vinaigrette


 WINTER VEGETABLES (V) (GF), frisée, banyuls vinaigrette

PICKLED BEETS AND BLUE CHEESE, hazelnuts, croutons, sage

SEAFOOD MELANGE, calamari, dungeness crab, shrimp, tarragon, lemon






 SCALLOP AND LOBSTER, braised baby fennel, pickled pearl onions, micro greens, fennel purèe

CEDAR SALMON, mushrooms, brown butter, charred lemon, haricot verts

DUCK BREAST, roasted carrots, grilled asparagus, demi glace

BEEF TENDERLOIN, roasted mushrooms, caramelized brussels sprouts, balsamic onion

CAULIFLOWER STEAK (V) (GF), stewed tomatoes, heirloom bean ragout, thyme “butter”

HERB CRUSTED LAMB LOIN, marble potatoes, braised winter greens, oregano oil