New Year's Eve
Ring in the New Year at The Fulton with special menus and festivities.
First Seating
5 - 7pm
$198 per person
+Wine Pairing 88
Second Seating
Reservations from 7:30pm onwards
$298 per person
+Wine Pairing 88
Ring in the New Year with a champagne toast at midnight!
First Seating
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First Course: Oyster Rockefeller
Miso Butter, Chili and Herbs
-
First Course: Yellowfin Tuna Tartare
Yuzu Mustard Sauce and Shaved Fennel
-
First Course: Caviar Tin with Blini +100
Additional For The Table
$100
-
Second Course: Aromatic Seafood Hot Pot
Black Sea Bass, Shrimp, Mushrooms, Lemongrass, Chili and Herbs
-
Second Course: Maine Diver Scallops
Winter Root Vegetables and Sourdough Croutons
-
Optional Third Course Choice of 1 Dish for $55
Meyer Lemon Parmesan Risotto White Truffle Fresh Tagliatelle White Truffle, Buerre Fondue, Black Pepper
$55
-
Optional Third Course Choice of 2 Dishes for $88
Meyer Lemon Parmesan Risotto White Truffle Fresh Tagliatelle White Truffle, Buerre Fondue, Black Pepper
$88
-
Fourth Course: Longevity Noodles
Glazed Maine Lobster, Green Chili and Ginger
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Fourth Course: Dover Sole Grenobloise
Brown Butter, Lemon, Parsley and Capers
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Fourth Course: Seared Wagyu Tenderloin
Black Truffle Latkes, Caramelized Onion Jus
-
Dessert: Citrus Tartlet
Key lime curd, fresh citrus, citrus sherbet
-
Dessert: Gianduja Mousse
Coffee cremuex, passionfruit gelee, salted caramel ice cream
Second Seating
-
First Course: Oyster Rockefeller
Miso Butter, Chili and Herbs
-
First Course: Yellowfin Tuna Tartare
Yuzu Mustard Sauce and Shaved Fennel
-
First Course: Caviar Tin with Blini +100
Additional For The Table
$100
-
Second Course: Maine Diver Scallops
Winter Root Vegetables and Sourdough Croutons
-
Second Course: Aromatic Seafood Hot Pot
Black Sea Bass, Shrimp, Mushrooms, Lemongrass, Chili and Herbs
-
Third Course: Meyer Lemon Parmesan Risotto
White Truffle
-
Third Course: Fresh Tagliatelle
White Truffle, Buerre Fondue, Black Pepper
-
Fourth Course: Seared Wagyu Tenderloin
Black Truffle Latkes, Caramelized Onion Jus
-
Fourth Course: Dover Sole Grenobloise
Brown Butter, Lemon, Parsley and Capers
-
Fourth Course: Longevity Noodles
Glazed Maine Lobster, Green Chili and Ginger
-
Dessert: Gianduja Mousse
Coffee cremuex, passionfruit gelee, salted caramel ice cream
-
Dessert: Citrus Tartlet
Key lime curd, fresh citrus, citrus sherbet