New Year’s Eve dinner at del Alma

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Happy Holidays from del Alma!

Please join us for a special New Year’s Eve dinner on Thursday, December 31st to ring in the New Year 2016! We will be offering a special four course dinner menu created by Executive Chef Conor Claffey-Koller and Pastry Chef Alberto Blanco. We will open at 5:00pm and the last seating will be at 9:30pm. 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 Thursday, December 24 – Sunday, December 27, as well as Friday, January 1 – Sunday, January 3. Otherwise, we’ll be open for business as usual. Cheers!

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

First Course – Choice of

Ceviche Veracruzana
Lime-cured albacore tuna, Veracruz-style tomato sauce, pickled jalapeño, green olives, capers, red onion, cilantro

Beef Picadillo Empanada
Lonely Lane Farms grass-fed beef picadillo, avocado-tomatillo salsa, apple-chile escabeche, hazelnuts, chives

Scallops and Bacon (add $5)
Pan seared scallops, passion fruit habanero gastrique, braised bacon, sweet potato purée, melted leeks, red-veined sorrel

Chilled Crimson Beets
Gold beet vinaigrette, aji Amarillo mojo gel, goat cheese croquettas, spiced pistachios, pea greens, cilantro

Second Course – Choice of

Chopped Salad
Hearts of romaine, smoked blue cheese vinaigrette, pomegranate, avocado, hard-boiled egg, crispy tortilla strips

Corn and Lobster Sopa
Lobster, chives, tomatoes, pickled jalapeño, and radish

Third Course – Choice of

Pork Belly Carnitas
Crispy slow-cooked pork belly, served with Brussels sprouts, Spanish chorizo, potatoes, orange demi-glace, pico de gallo, chicharrone powder

Olive Oil Poached Rockfish
Kabocha squash purée, warm bacon vinaigrette, frisée lettuce, gold raisins, avocado, and pickled onions

Dungeness Crab Flautas (add $10)
Flour tortillas rolled with Dungeness crab, potato, ricotta, and hoja santa, served with romaine slaw, corn purée, achiote chile oil, cotija

Carne Asada Medallions (add $10)
Beef tenderloin medallions, romesco aioli, smoked shrimp-olive salsa, potato torta, sautéed greens

Pumpkin Goat Cheese Tamale
Roasted pumpkin tamale filled with goat cheese, served with sikil pak, sautéed greens, pomegranate salsa, and pepitas

Fourth Course – Choice of

White Chocolate Cheesecake
Passion fruit gel, Grand Marnier-orange ice cream, orange tuile, pistachios

Chocolate Brownie
Peanut butter mousse, chocolate-Bailey’s ice cream, chocolate praline

Meyer Lemon Mousse
Graham cracker crumbles, coconut sorbet, meringue brulée, toasted coconut, lemon zest
(menu items subject to change due to availability)

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