Celebrate New Year’s Eve at Almond
31 Dec 09:00 PM

Celebrate New Year’s Eve at Almond

Almond Restaurant Almond Restaurant

Almond will serve a special locally sourced four-course prix fixe menu in celebration of New Year’s Eve on Sunday, December 31 beginning at 9 p.m. Guests will receive party favors and a champagne toast will be offered. Cost for the evening is $150 per person, plus tax and gratuity. The a la carte menu will be offered earlier in the evening alongside holiday specials. The New Year’s Eve menu, subject to change, is as follows:

No.0 Amuse

HOUSE CURED HV STEALHEAD

Crème fraiche, smoked trout roe, famous latkes

No. 1 Appetizers

AHI TUNA POKE
sticky rice, avocado, kimchijews yellow sriracha mayo, crunchy crunch

IAN’S CELERY ROOT & WILL’S OYSTER VELOUTÉ

Peconic bay scallops, leeks, caviar

DUCK CONFIT & DUCK PROSCIUTTO

Jen’s black apple, spicy lentils, chewy beets

No. 2 Middle

JONNY’S MUSHROOM & KOJI TAMAL
beurre rouge, art’s queso, black truffles, quail egg

No. 3 Entrees

BUTTER POACHED LOBSTER
house brewed corn miso, k-n-a’s sweet potato chips, Marilee’s caramelized parsnips, yuzu kosho

CABBAGE WRAPPED STEAMED ATLANTIC HALIBUT
Ian’s carrot/kerry’s turmeric curry, sunchokes, Marilee’s broccoli

45 DAY AGED NEW YORK STRIP
bacon lardon, potato pave, Ray’s truffled creamed spinach

No. 4 Dessert

BANANAS
chocolate-banana brioche bread pudding, banana fritter, banana sorbet, dulce de leche ice cream

Scan QR Code

Celebrate New Year’s Eve at Almond

Celebrate New Year’s Eve at Almond
31 Dec 09:00 PM

Celebrate New Year’s Eve at Almond

Almond Restaurant Almond Restaurant

Almond will serve a special locally sourced four-course prix fixe menu in celebration of New Year’s Eve on Sunday, December 31 beginning at 9 p.m. Guests will receive party favors and a champagne toast will be offered. Cost for the evening is $150 per person, plus tax and gratuity. The a la carte menu will be offered earlier in the evening alongside holiday specials. The New Year’s Eve menu, subject to change, is as follows:

No.0 Amuse

HOUSE CURED HV STEALHEAD

Crème fraiche, smoked trout roe, famous latkes

No. 1 Appetizers

AHI TUNA POKE
sticky rice, avocado, kimchijews yellow sriracha mayo, crunchy crunch

IAN’S CELERY ROOT & WILL’S OYSTER VELOUTÉ

Peconic bay scallops, leeks, caviar

DUCK CONFIT & DUCK PROSCIUTTO

Jen’s black apple, spicy lentils, chewy beets

No. 2 Middle

JONNY’S MUSHROOM & KOJI TAMAL
beurre rouge, art’s queso, black truffles, quail egg

No. 3 Entrees

BUTTER POACHED LOBSTER
house brewed corn miso, k-n-a’s sweet potato chips, Marilee’s caramelized parsnips, yuzu kosho

CABBAGE WRAPPED STEAMED ATLANTIC HALIBUT
Ian’s carrot/kerry’s turmeric curry, sunchokes, Marilee’s broccoli

45 DAY AGED NEW YORK STRIP
bacon lardon, potato pave, Ray’s truffled creamed spinach

No. 4 Dessert

BANANAS
chocolate-banana brioche bread pudding, banana fritter, banana sorbet, dulce de leche ice cream

Scan QR Code
Ty Wenzel

Co-Publisher & Contributor

Ty Wenzel, a recent breast cancer survivor, started her career as a fashion coordinator for Bloomingdale’s followed by fashion editor for Cosmopolitan Magazine. She was also a writer for countless publications, including having published a memoir (St. Martin's Press) and written features for The New York Times. She is an award-winning writer and designer who covers lifestyle, real estate, architecture and interiors for James Lane Post. She previously worked as a writer and marketing director for The Independent. She has won multiple PCLI and NYPA awards for journalism, social media and design, including best website design and best magazine for James Lane Post, which she co-founded in 2020. Wenzel is also a co-founder of the meditation app for kids, DreamyKid, and the Hamptons social media agency, TWM Hamptons Social Media.

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