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New Year’s Eve Dinner & Disco Party At Booth One

Monday, December 31, 2018 - 5:00PM - 1:00AM

As we take one big leap forward into 2019, take a step back in time for a Booth One New Year’s Eve celebration unlike any other. On Monday, December 31, the entire floor will seat two New Year’s Eve dinner parties: one at 5:00PM, and the other at 9:00PM. Groups will be treated to a deluxe prix fixe menu packed with our top dishes from 2018, plus new fall menu additions that you will have to taste to believe. Start your night with a Seafood Collection Tower, Classic Caviar Service, among other options (additional charge may apply). Proceed to rich entrées like Fluke with Sauce Americaine or Lobster Risotto. With generous family-style sides and a trio of tarts for dessert, your New Year’s Eve dinner plans are set!

The later dinner seating (9:00 PM) includes a disco party with party favors and a champagne toast at midnight, so that you can start 2019 in style. The 5:00PM dinner seating is priced at $65 per person, while the later seating & New Year’s Eve disco party is priced at $105 per person (plus tax, gratuity not included). For reservations, call Booth One directly at 312-649-0535.

NEW YEAR’S EVE MENU

FOR THE TABLE
Charcuterie Board
midwest American cheeses, artisanal cured meats, fruit and nuts

FIRST COURSE
choice of:

Chestnut Soup
smoked bacon and sherry

Harvest Fruit & Vegetable Salad
little gem lettuce, black currants, hazelnut vinaigrette

Foie Gras
poached and roasted red wine pear

Hand-Cut Beef Tartare
quail egg, chives, horseradish

Seafood Collection Tower
add $15 pp

Classic Caviar Service
add $20 pp

ENTREE COURSE
choice of:

Beef Wellington
mushroom bordelaise

Fluke with Sauce Americaine
silky potatoes

Roasted Capon
truffled jus

Lobster Risotto
acquerello rice, fine herbs

Bone-In Prime Rib
18 hour, horseradish creme – add $10 pp

FAMILY-STYLE SIDES
Brussels Sprouts & Roasted Delicata Squash

DESSERT
TRIO OF TARTS
Lemon Meringue, Salted Caramel, Strawberry Ganache

*Holiday menu items are subject to change, based upon availability.

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