We are offering multiple seatings for New Year’s Eve 2019:

 Reservation Times will be staggered. 

Early Seating  -  4:30pm - 5:30pm

Middle Seating -  6:15pm - 8:00pm

Late Seating -   9:15pm - 10:00pm


For all reservations booked from 4:30pm through 6:30pm: 

Menu will be a three course prix-fixe dinner menu priced at $65/person. 

An optional premium wine pairings will be offered at an additional cost of $45/person. 


For all reservations booked at 7:00pm or later: 

Menu will be a four course prix-fixe dinner menu priced at $85/person.   

An optional premium wine pairings will be offered at an additional cost of $60/person. 


For those who book reservations 9:00pm or later, we encourage you to stick around for the midnight hour and join us as we ring in 2020!


Advanced reservations are required for both the dining room and bar seating on New Year’s Eve.


Cheers and Happy New Year!!! 












Four Course Dinner Menu - $85 / Optional Premium Wine Pairings – $60


First Course


choice of:


Sushi Grade Yellow Fin Tuna Tataki

Togorashi Seared Tuna, Yuzu, Soy, Shaved Cucumber, Jalapeno,

Sprouts & Sesame Peanuts  

Locations “F” Rose, France 2018


Raw Bar Platter for 1

2 Locally Sourced Oysters, 2 Large Shrimp Cocktail & 2oz Red Lump Crab Cocktail

Horseradish, Cocktail, Cucumber Yuzu Mignonette & Tabasco

{Add 1/4oz Caviar + $20 with Red Onion, Crème Fraiche & Potato Crisps}

Veuve Clicquot Brut Champagne, Reims NV


Scallops & Bacon

Pan Seared U-10 New Bedford Sea Scallops, Candied Lardon & Red Onion Marmalade

Joesph Drouhin “Vaudon” Chablis, France - 2018


Second Course


choice of:


Roasted Beet “Crudo” Salad

Roasted Beets, Humboldt Fog Goat Cheese, Crushed Candied Walnuts,

 Baby Arugula, Seasonal Citrus Supremes, Aged Balsamic & EVOO Drizzle   

Cloudy Bay Sauvignon Blanc, Marlborough NZ 2018


Wild Mushroom & English Pea Risotto  

Wild Mushrooms, Thyme, English Peas, Pancetta, Parmesan & Egg Yolk

Orin Swift “Abstract”, Napa Valley 2016


Foie & Pate

Seared Hudson Valley Foie Gras, Duck Liver Pate, Shaved Winter Truffles,

Mache, Mustard, Port Wine Cherries, Cornichons, Cranberry Toast

{supplement $20}

 Winderlea Vineyards Pinot Noir, Dundee Hills Oregon 2014


Entrée Course


choice of:


Seared North Atlantic Halibut

Crispy Skin, Jasmine Rice Cake, Steamed Ultra Baby Bok Choy, Baby Carrot,

Shimeji Mushrooms, Shaved Scallion & Radish with a Lemon Grass Dashi Broth

Willamette Valley Vineyards “Estate” Chardonnay, Oregon 2016


Sous Vide Colorado Rack of Lamb

Prepared Medium Rare with Whipped Potato, Roasted Cipollini Onion,

Haricots Verts, Madeira Jus & Toasted Pistachio

Seghesio “Old Vine” Zinfandel, Sonoma County 2014


USDA “Prime” Filet Mignon

Crispy Parmesan & Truffle Yukon Potatoes,

Grilled Asparagus, Wild Mushrooms, Cabernet Demi & Roasted Garlic Butter  

  Turnbull Cabernet Sauvignon, Oakville, Napa Valley 2016


A5 Japanese Wagyu Sirloin

Kagoshima Black Wagyu Cattle From Nozaki Farm Japan, 

Cast Iron Seared Rare & Sliced with Potato Crisps & Haricot Verts

{supplement $55}

{sauce available upon request}

  Numanthia “Numanthia” Tempranillo, Toro Spain 2014


*** Add Shaved Black Winter Truffles or Seared Foie Gras to Any Appetizer or Entrée Selection ***

{Additional $20}


Finale Course


choice of:


Classic Chocolate Swiss Roll

Butter Cream Frosting, Chocolate Ganache, Fresh Raspberry & Coulis  

Graham’s “6 Grape” Porto


“Banana Foster”

Angel Cake, Bruleed Banana, Dark Rum Caramel, Vanilla Bean Ice Cream & Walnut 

Blandy’s 10yr Madeira  


Cheese Plate

Assorted New England Cheese, Nuts, Fruits, & Accompaniments  

Fonseca 10yr Tawney Porto



Chef / Owner Jonathan Philips   -    Owner Jill Philips

Dining Room Manager Catherine Corbo-Zauner   -   Pastry Chef Nica Zamira



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 telephone: 774/763-2954

© 2020 by C Salt Wine Bar & Grille. All rights reserved.