Start your New Year's Eve evening with a breathtaking view of the marina as the sun sets, setting the perfect tone for this celebratory night. Indulge in a beautifully crafted coursed meal, by our Executive Chef Ethan, at Vessel Restaurant + Bar. For a more elevated experience, enhance your course meal with a perfectly paired wine selection. There’s no better way to end the year than with great food, fine wine, and a stunning view.

First seating is from 5:00 pm - 7:45 pm : priced at $75 + wine pairing experience $24

Second seating is from 8:00 -9:30 pm : priced at $125 + party favors and champagne toast with Wine pairing experience $32

First seating menu
First
Kabocha Velouté (v,gf)
coconut milk, pistachios
Chandon Brut Sparkling, California

Lobster Bisque
cognac, dill
Chandon Brut Rose Sparkling, California

Second
Endive
frisee, goose berries, chevre, citrus vinaigrette, vegetable ash
Caymus Conundrum White Blend, California

Persimmon Waldorf (v,gf)
grapes, cayenne candied walnut, cinnamon apple butter, lemon dressing
Chalk Hill Chardonnay, Russian River, California

Third
Seabass
roe, parsnip, braised greens
Silverado ‘Miller Ranch,’ Sauvignon Blanc
Yountville, California

Braised Buffalo Short Rib
heirloom beans, caramelized cauliflower, cherry demi glace
The Federalist Zinfandel, Lodi, California

Petit Filet
wild mushrooms, broccoli raab, yukon potato puree
Prisoner Wine Company
‘Unshackled’ Cabernet Sauvignon, California

Truffle Gnocchi (v,gf)
butternut squash, black truffle, roasted eggplant caponata,
king trumpet mushroom, hazelnuts
Montsanto ‘Monrosso,’ Chianti, Italy

Fourth
Sea Salt Bourbon Caramel Cake
marshmallows brulee, anglaise
Sandeman Founder’s Reserve Ruby Port

Chocolate Flight (v,gf)
chocolate Terrine, dark chocolate mousse, cinnamon spiced hot chocolate
Dow’s 16 Late Bottle Vintage Port

Second seating menu
First
Kabocha Velouté (v,gf)
coconut milk, pistachios
Chandon Brut Sparkling, California

Lobster Bisque
cognac, dill
Chandon Brut Rose Sparkling, California

Second
Seafood
oysters, crab claws, prawns (add golden caviar 1oz)
Chardonnay, Olivier Leflaive ‘Les Sétilles,’
Bourgogne, France

Sweet Beet Tartare (v,gf)
roasted leeks, almond amlou, blood orange, beet root potion
Gérard Bertrand ‘Orange Gold,’ France

Third
Endive
frisee, goose berries, chevre, citrus vinaigrette, vegetable ash
Caymus Conundrum White Blend, California

Persimmon Waldorf (v,gf)
grapes, cayenne candied walnut, cinnamon apple butter, lemon dressing
Chalk Hill Chardonnay, Russian River, California

Fourth
Seabass
roe, parsnip, braised greens
Silverado ‘Miller Ranch,’ Sauvignon Blanc
Yountville, California

or

Braised Buffalo Short Rib
heirloom beans, caramelized cauliflower, cherry demi glace
The Federalist Zinfandel, Lodi, California