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New Year’s Eve Dinner & Celebration at Petite Auberge
Please check the venue or ticket sales site for the current pricing.
From the venue:
As a final swan song before the restaurant moves to its new location in January 2017, Petite Auberge hosts a New Year’s Eve dinner featuring live music and a six-course menu paired with wine and topped off with a champagne toast. Currently located at 2935 North Druid Hills Road, NE, Petite Auberge is moving into a stand alone building at 2948 Clairmont Road, NE; but first, restaurant chefs will offer a special prix-fixe menu to help patrons ring in the new year while saying goodbye to their home of 42-plus years.
The special New Year’s Eve Menu begins with a choice of each hot hors d’oeuvres, savory soup and fresh salad. Then an intermezzo course of raspberry sorbet tickled with champagne will cleanse the palate, followed by a selection of premium entrees, paired with a glass of wine. The meal is finished off with a decadent dessert, accompanied by a glass of bubbly champagne.
The hot hors d’oeuvres choices include: Jumbo Fried Shrimp with Asian slaw and soy ginger sauce, jumbo lump meat Crab Louis, Braised Short Rib over vegetable puree, and Fresh Baked Tomato, Bacon and Onion Tart with fresh basil and mozzarella. Soup selections are Clear Oxtail Soup “Amontillado” or rich Lobster Bisque. Salad choices are Classic Caesar with garlic baguette or Spinach and Palm with hearts of palm, pine nuts, feta cheese, pimento and raspberry vinaigrette.
The entree list boasts several premium selections: Fruits de Mer “Petite Auberge”, broiled Maine lobster tail, fresh diver scallops and jumbo gulf shrimp; Crab Stuffed Red Snapper topped with lemon cream sauce; Grilled Filet Mignon with Borderlaise and Bearnaise sauce; Veal “Milan” over Mushroom Risotto; and Grilled Porterhouse Maître d’hôtel with garlic herb butter.
To conclude the meal, Petite Auberge offers these decadent desserts complemented by a champagne toast: Fresh Berry Cheesecake with blueberries, blackberries and raspberries; Chocolate Bread Pudding topped with Bacardi rum butter sauce, whipped cream and chopped pecans; Chocolate Mousse Crisp topped with white chocolate sauce; and Grand Marnier infused Creme Brulee.