December 31st, 2012; 5 – 11pm

 

Prix Fixe Dinner

Join Paramour for New Year’s Eve and indulge in a 5-course prix fixe celebratory dinner to usher in 2013.  Start off your evening with a complimentary champagne toast and enjoy Chef Kyle Johnson’s contemporary spin on sumptuous classics like Butter Poached Lobster or Grilled Beef Tenderloin.  You can also opt for expertly chosen wine pairings by our sommelier designed to highlight each course.  For a night to remember, ring in the New Year with Paramour.

Prix Fixe Menu $125 per person.
Wine Pairing additional $50 per person.
Tax & Gratuity not included.

 

New Year’s Eve Overnight Accommodations

Extend your stay and sleepover at the Wayne Hotel. Discounted deluxe accommodations are available for Paramour dinner guests only, subject to availability.

King Deluxe $79 per couple.
King Superior $99 per couple.
Tax not included.

Please call the Wayne Hotel to book your New Year’s Eve overnight accommodations 610-687-5000

 

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Amusement

KUMAMOTO OYSTER AND CAVIAR

cucumber & creme fraiche
* welcoming champagne toast- thierry triolet, côtes de sezanne, france, brut, nv

 

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First Course

choice of

FLUKE CRUDO

lemon caper, gremolata, smoked maldon
+ gaillac blanc, domaine philemon, “perle” france, 2011

PAN SEARED TRUFFLE GNOCCHI

brussels sprouts, royal trumpet, parmesan cream
+ dolcetto d’alba, de forville, piedmont, italy, 2010

 

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Second Course

choice of

BEETS AND BURRATA WITH COPPA

saba, mache, and crispy shallot
+ eos “french connection” paso robles, california 2009
(merlot, cabernet sauvignon, petit verdot, cabernet franc)

PETITE WEDGE SALAD

roaring forties blue, bacon, tomato, pine nut
+ tempranillo rosado, finca torremilanos, ribera del duero, spain, 2010

 

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Third Course

SORBET

prepared by our pastry chef amelia dietrich

 

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Fourth Course

choice of

BUTTER POACHED LOBSTER

asparagus, celery root puree, leeks
+ chardonnay, st. clement, carneros, california, 2009

SURF AND TURF GRILLED BEEF TENDERLOIN WITH ALASKAN KING CRAB

creamed spinach and potato croquette, veal jus
+ pinot noir, sean minor, carneros, california, 2010

PAN SEARED DIVER SCALLOPS

coriander, blood orange, quinoa
+ marsanne/viognier, treana, central coast, california, 2009

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Fifth Course

CONTEMPORARY SWEETS SAMPLER

prepared by our pastry chef amelia dietrich
+ late harvest sauvignon blanc, kiona winery, columbia valley, washington, 2006

 

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Don’t Forget About Brunch!

We will be open for Brunch on New Year’s Day from 10 am – 3 pm. Enjoy complimentary appetizers from the Chef’s Bar or have a little “hair of the dog” at our build-your-own Bloody Mary Bar while we prepare your entrée.

View our menu and make your reservations early.

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