We are offering two socially distant seatings for NYE 2020:

 Reservation Times will be staggered. 

Early Seating  -  5:00pm - 5:30pm

Late Seating -   6:45pm - 7:30pm


Diners are asked to limit dining times to under two hours.

The final dessert course will be plated TO GO to abide by current curfew & COVID restrictions. 


For all reservations booked for the Early Seating: 

Menu will be a three course prix-fixe dinner priced at $75/person.

The 3rd Course of Dessert & Champagne will be sent TOGO. 

*An optional 2 course premium wine pairings will be offered at an additional cost of $35/person. 


For all reservations booked at 6:45pm or later: 

Menu will be a four course prix-fixe dinner menu priced at $95/person.

The 4th Course of Dessert & Champagne will be sent TOGO.   

*An optional 3 course premium wine pairings will be offered at an additional cost of $45/person. 

Advanced reservations are required on New Year’s Eve.  No reservations are available after 7:30pm.

Please call the restaurant.



A family style take out meal will be offered for those guests wishing to celebrate at home.

Three courses will serve 4 people and include champagne & dessert


Please call the restaurant to book your Reservation or place your Take-Out Order











Four Course Dinner Menu  / Optional Premium Wine Pairings  


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 $}

 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 $}

{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 $}


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.