Celebrate New Year’s Eve with us at Grassroots & Vine. We are offering two distinct ways to enjoy the evening, whether you prefer a relaxed bar experience or a seated, coursed dinner to mark the night.
The bar opens at 5:00 PM with oysters, bubbles, cocktails, and small bites available throughout the evening. This portion of the night is walk-in only and ideal for guests who want something celebratory without committing to a full dinner.
For guests seeking a more elevated experience, we will be serving a reservation-only four-course prix fixe dinner beginning at 6:30 PM. The menu is seasonal and thoughtfully composed, with optional wine pairings available to complement each course.
Live music from Daniel Bennett & The Dirty Shirleys will set the tone from 6:00 to 9:00 PM, bringing energy and atmosphere to the evening. Whether you plan to stay for dinner, stop in for drinks and music, or make us part of a longer night out, Grassroots & Vine is the perfect place to welcome the New Year.
DINNER SERVICE
6:30pm | Reservations Only
Four-Course Prix Fixe Dinner
$75 per person (optional wine pairings $35)
MENU
~ first course ~
Shrimp & Avocado Salad
chilled shrimp and ripe avocado with mixed greens and citrus vinaigrette (gf, v-no shrimp)
~ second course ~
Wild Mushroom Risotto
creamy risotto with wild mushrooms, parmesan, and fresh herbs
~ main course ~
Filet Mignon
center-cut filet mignon with roasted seasonal vegetables and red wine jus (gf)
Pan-Seared Salmon
salmon finished with fennel, orange, and herb butter
Roasted Seasonal Vegetables with Romesco
seasonal roasted vegetables finished with romesco, olive oil, and herbs (vg, gf)
~ dessert ~
Vanilla Bean Panna Cotta
silky vanilla panna cotta with seasonal berry compote (v, gf)
BAR SERVICE
5:00pm | Walk-Ins Only
À la carte food and drinks available all evening
MENU
~ appetizers ~
Oysters on the Half Shell
fresh oysters served with mignonette and lemon (gf)
Caviar Service
1 oz caviar served with kettle chips, crème fraîche, and chives
Shrimp Cocktail
chilled shrimp served with a house cocktail sauce finished with pimentón (gf)
Cheese & Charcuterie Board
chef’s selection of cheeses and cured meats
Chorizo Sliders
beef and chorizo sliders with manchego, piquillo pepper, pickled red onion, and pimentón aioli on toasted brioche
Warm Spinach-Artichoke Dip
creamy spinach and artichoke dip baked until bubbling and served with toasted bread (v)
Marinated Olives
warm olives marinated in garlic, fennel, thyme, orange zest, guindilla pepper (vg, gf)
Warm Brie with Fig Compote
baked brie topped with fig compote and fresh herbs, served with toasted baguette (v)
ENTERTAINMENT
Live music from Daniel Bennett & The Dirty Shirleys
Rat Pack, Sinatra Style Crooner
6:00–9:00 PM