Ways to Celebrate New Year's Eve at Plates in Larchmont

Plates in Larchment is offering five ways to celebrate New Year’s Eve — ranging in prix-fixe cost from $100 to $200 per couple plus tax and gratuity. Three seating times are available from $120 to $200 per couple and all include a glass of bubbly. There are also two options costing $100 per couple.

The options

First, there is the conventional way which begins at 9:30 p.m. and includes canapés, a multi-course dinner, a midnight champagne toast, party favors, and watching the televised ball drop. The cost is $200 per couple plus tax and gratuity.

Second, there is a seating at 7 p.m. at the same $200 price that does not include the celebratory extras provided at the late dinner.

Third, attendees can elect to eat their dinners at the bar at either 7 or 9:30 p.m. and pay only half price.

Fourth, guests can have their New Year’s Eve dinners packaged to take home — also at just half price.

Finally, the cost for a family celebration at 5 p.m. is $60 per adult plus $20 per child.

Selections for two of the courses (appetizers and entrées) during the five-course meal follow.

Appetizers

1. Foie gras terrine. Brioche, coffee gel, bitter chocolate crunch
2. Cream of Mushroom and Chestnut Soup. Smoked turkey chunks, Hen of the Woods mushrooms, truffle oil
3. Salmon tartar. Citrus, BBQ Chips, Horse radish crème fraiche, fennel dill salad
4. Oysters on the half shell. Mignonette and cocktail sauce. Add caviar ($10 additional)
5. Market salad. Kale, pomegranate, fennel, apples, kohlrabi, walnuts, raspberry goat cheese dressing,
6. Robiola crostin. Sour cherry mostarda, truffle honey, pistachio
7. Broiled cams. Soy sesame butter
8. Truffled egg. Perigord black truffle, potato cloud ($25 additional)

Entrées:

1. Roasted halibut. Fruit mostarda (apple, cranberry, cherry, apricot), potato puree, buttered cabbage harico vert
2. Smoke-grilled pork chop. Saki glazed pineapple, carrots, curried cauliflower stew, pearl onions, truffle potato puree
3. New York strip steak. Blue cheese sauce, onion rings, roasted root vegetables, mushroom and brisket pasta.
   
4. Braised brisket and meatballs, pappardelle, pine nuts, tomato, fennel

A bevy of desserts includes Plates’ “Ring Ding,” coconut cream pie, and several-flavor, ice cream tasting, and more.

Executive Chef/owner Matthew Karp attended the Cordon Bleu School in Paris and cooked at Bouley in Tribeca, and worked with award-winning chef/owner Daniel Boulud at Daniel before opening Plates in 2004.

Market availability may affect the selections offered.

Fore more information, call 914-834-1244 or email manager@platesonthepark.com.

Plates, 121 Myrtle Blvd., Larchmont, NY 10538. 914-834-1244. www.platesonthepark.com.