Happy Holidays from del Alma!


Please join us for a special New Year’s Eve dinner on Saturday, December 31st to ring in the New Year 2017! We will open at 5:00pm and the last seating will be at 9:30pm. We will be offering a special four course dinner menu created by Executive Chef Conor Claffey-Koller and Pastry Chef Alberto Blanco.

Price is $60 per person (except where noted; does not include beverages or gratuity). We will also have a limited selection of items available from our regular dining menu. Reservations are recommended so please call 541-753-2222 or email us at info@delalmarestaurant.com to reserve your seat today!

We will be closed Saturday, December 24 – Monday, December 26 to celebrate the holidays with family and friends. Cheers!

New Year’s Eve Dinner
del Alma Restaurant
Saturday, December 31st from 5-9:30pm

First Course – Choice of

Mussel Escabeche Tostaditos
Salt Spring mussels, salsa cruda gel, avocado, crema Mexicana, cilantro, jalapeño, fresh tostaditos

Dungeness Crab “Totchos” (add $5)
Crab and potato croquettas, Oaxacan chorizo, manchego crema, salsa de muchos chiles, jalapeño escabeche, cherry tomatoes, avocado-tomatillo salsa, green onions

Pork Belly Carnitas
Slow roasted pork belly, black bean broth, Jalisco-style pico de gallo, melted leeks, cotija, chicharrone powder, water cress

Avocado Toast
Grilled ciabatta, guacamole, pimento cheese-piquillo relleno, nine minute egg, sweet pea greens

Second Course – Choice of

Smoked Chicken Tortilla Soup
Crispy tortilla strips, black beans, crema Mexicana, queso fresco

Baby Arugula Salad
Charred jalapeño and black garlic vinaigrette, cured egg yolk, pickled onion, butter croutons

Third Course – Choice of

Trout a la Pastor
Guajillo-marinated trout, pineapple and smoked trout salsa, roasted pineapple gel, cipollini onion, cilantro oil, mesclun greens, fresh corn tortillas

Lamb Osso Buco in Mole Coloradito
Cattail Creek lamb, mashed sweet potatoes, pomegranate salsa, sautéed chard, gold raisins, hazelnuts

Grilled Filet Mignon (add $10)
Brisket ranchera enchilada, roasted Brussels sprouts, blue cheese crema, chives

Winter Vegetable Caldo
Assorted winter vegetables, cascabel and butternut squash broth, chochoyotes, avocado crema, pepita salsa

Fourth Course – Choice of

Poached Pear
Cream cheese cremeux, Earl Grey anglaise, Chantilly cream, figs

Poached Kumquats
Meyer lemon curd, citrus soup, carrot-orange sorbet, candied lime zest

Pumpkin Cheesecake
Sautéed apples, quince, salted caramel, apple sorbet, cinnamon cookie

Chocolate Ganache
Passion fruit cremeux, vanilla whipped ganache, pistachios, butter shortbread, Chantilly cream


(menu items subject to change due to availability)

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