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Out With a Bang! New Year's Eve

New Year’s Eve is our last night as Söntés, so we’re throwing one epic party. Join us for live music from the John Sievers Trio, complimentary champagne, crowns and hats and noisemakers galore, a balloon drop at midnight to a live performance of Auld Lang Syne, and Chef Alex’s carefully chosen 7-course menu featuring our favorite Söntés dishes over our eight-year history.

Söntés New Year’s Eve 2014 Menu

Course 1
Braised Beef Ravioli with Demi Glaze
or
Grilled Artichoke Ravioli with Sundried Tomato Sauce

Course 2
Chorizo Stuffed Dates, Vegetable Empanadas,
and Patatas Bravas with Tobacco Gastrique
or
Vegetarian Empanadas, Patatas Bravas with Tobacco Gastrique, and Brussels Sprouts with Maple and Marcona Almonds

Course 3
Beet Salad on a Bed of Greens 
with fresh fruit and blue cheese with Basil Vinegar
or
Lox and Bagel Salad
house-cured lox with bagel chips, market greens, cucumber, red onion, and caper vinaigrette

Course 4
Duck Cassoulet 
confit duck, giant white beans, tomatoes, Andouille sausage, and Hart Farms bacon
or
Spiced Chickpea and Lemon Stew
 with chickpeas, tomato, cinnamon, cumin, ginger, 
lemon juice

Course 5
Cheese from the Vault

Course 6
Petite Filet with potato pave, roasted vegetables 
and béarnaise sauce
or
Pan Seared Salmon
 with confit sweet potatoes and mustard glaze
or
Mushroom Risotto with Roasted Vegetables

Course 7
Vanilla Panna Cotta 
with berry coulis and fresh fruit
or
Trio of Chocolate Truffles 
spiced coco powder, smoked sea salt, Marcona almonds 

For reservations, call us today at 507.292.1628. The cost of this event is $75 per person, or $60 for the all-vegetarian option. Tax and gratuity are additional. Wine pairings that perfectly accompany the dishes are available for $30. (Söntés can accommodate Gluten-free diners with advance notice.  Please alert us when you make your reservation.)

Join us for our last and best hurrah! It’s going to be one momentous celebration!

~ Söntés Guest Blogger Jody Brown is a writer, author, poet, and traveler.

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