[Event] New Year’s Eve Dinners

New Year’s Eve is a few days away. If you’re looking to make plans and indulge in a night of great food and booze, here’s a short list of places having special dinners:



TORINO is offering an 8 course special one night only tasting menu at 9 PM.

First seating arrival between 6/6:30. This will be their usual 5 course meal. Pricing will be the same ($59 + $30 optional pairing).

Second seating arrival between 9/9:30. They will have an 8 course tasting menu with canapé and champagne toast ($100 [food & toast] + $50 optional pairing).

All reservations will be taken by phone. Please direct all inquires to info@torinoferndale.com and they will call you back. Credit Card will be necessary to reserve.


Chefs Brennan Calnin & Dan Hine

Chefs Brennan Calnin & Dan Hine

Public House is proud to present it’s inaugural New Year’s Eve dinner,  featuring a special menu collaboration between

Chef Dan Hine (Public House) and Chef Brennan Calnin (Imperial).  The duo plan to present a killer 3-course meal, based on “lucky” food traditions throughout the world. The $35 per-person includes a 3 course dinner (vegetarian option available).

Two seatings, at 6:45 (limited seats still available) and 9PM (SOLD OUT at press time).  Reserved only; for reservations please call Public House at 248-850-7420 between 10PM and 6PM Monday thru Friday.

A limited version of the regular Public House menu will be served at the bar; reservations not required.

The menu:

Amuse-bouche: Pickled Grape, Smoked Almond, Brie

First Course: Andouille Crusted Fried Oyster, Creamed Swiss Chard, Cidered Chilies

Second Course: Braised Pork Cheek, Hoppin’ John, Bacon Consomme,  Apple Chestnut Duxelle

Third Course: Sourdough Doughnut, Bourbon Sugar, Banana Pudding, Nutella Ice Cream, Pistachio Milk Crumb


Amuse-bouche: Pickled Grape, Smoked Almond, Brie

First Course: Smoked Gouda Fritter, Creamed Swiss Chard, Cidered Chilies

Second Course: Seared King Trumpet Mushrooms, Hoppin’ John, Smoked Tomato Broth, Apple Chestnut Duxelle

Third Course: Sourdough Doughnut, Bourbon Sugar, Banana Pudding, Nutella Ice Cream, Pistachio Milk Crumb

If you believe that you are what you eat, then be sure to dine with us this New Year’s Eve! Here’s the rundown on the lucky menu selections:

Grapes – In Spanish and Portugese culture, eating 12 grapes as the clock strikes midnight symbolizes the 12 months of the New Year.  Each sweet grape represents a good month while a sour grape means a less-than-lucky one.

Swiss Chard –  Greens of all types represent paper money and are a symbol of wealth and prosperity.

Pork – The pig’s natural portliness represents prosperity, and they “root forward” with their noses, which symbolizes progress and positive motion.

Hoppin’ John – Eating black eyed peas and rice to herald the new year is an American southern tradition, dating from the Civil War era when Union Troops raided the Confederate food supply and took all but the black eyed peas. The Confederates considered themselves lucky to be left with anything to eat, thus peas became a symbol of luck.

Doughnut – Ring-shaped foods represent the year coming full circle.

CAYA Smokehouse


The five course wine dinner begins at 7:30 p.m. with passed appetizers and cocktails and festivities for the evening include live music and a Champagne toast at midnight. Dinner service will start around 8 p.m. with the first course featuring Roasted Butternut Squash Soup with Crab.  Bacon Lardons with Green Beans, Frisee and Poached Egg will be served as the second Course. Smoked Scallops in Celery Root and Balsamic are the featured third course. Filet Mignon and Beef Short Ribs in a Red Wine Sauce with Roasted Potatoes will then be served as the main course. For dessert, guests will enjoy Chocolate Decadance with Raspberry Coulis. Each course will be matched perfectly with a fine wine selection.

Cost to attend the smokehouse bistro’s holiday event is $85 per person, exclusive of tax and tip. Reservations are required as space is limited. For more information or to make your reservations, call 248.438.6741.


[Ketcham] Plating second course

Amuse Bouche: Blini and Caviar, Crème Fraiche, Chives

First Course Choice Of: Foie Gras Torchon, Brioche, Seckel Pear, Port Gastrique or Wagyu Carpaccio, Shaved Fennel, Kumquats, Cocoa Nibs

Second Course Choice Of: Salad Lyonnaise: Crispy Potato, Frisee, Lardon, Coddled Egg, Sherry Dijon Vinaigrette or Root Vegetable Salad, Radish, Fennel, Baby Leeks, Carrots, Beets

Third Course Choice Of: Grilled Langoustines, Tempura Preserved Lemon, Citrus Salad, Sauce Maltaise or Oyster Gratin, Prosecco Sabayon

Fourth Course Choice Of: Michigan Lamb: Lamb Confit, Lentils, Sage Pesto or Cote de Boeuf, Duck Fat Rösti Potatoes, Horseradish Gemolata, Parsley and Marrow Salad

Dessert: Flourless Chocolate Hazelnut Cake, Salted Caramel, Blackberries

$105 – for reservations, visit the Rugby Grille website

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