#SCBDExclusive: Last Minute Celebration Guide to Christmas & New Years

scbdexclusive

Unsure where to eat and celebrate Christmas with the family away from home? Don’t worry we have you covered for Christmas dinner. We also have some fun options for New Years Eve below!

CHRISTMAS

Ponche Navideno - Served at Maya

Ponche Navideno – Served at Maya

Richard Sandoval’s Maya Modern Mexican Tequileria is offering Ponche Navideno for the 12 Days of Christmas.  For the 12 Days of Christmas Maya brings to you Ponche Navideno for only $8.00.  Ring in the holiday with Maya and enjoy this delicious seasonal cocktail from December 13th – Decemeber 24th.

Raymi’s Christmas-To-Go for eight to ten is just $300 for a family-style dinner including a 14-16 lb suckling pig; for those who would prefer something different Raymi is also offering a 16lb turkey for $200. To assure the appropriate mouthwatering aromas will fill the homes it graces, the suckling pig– marinated in a special blend of vegetables and spices for extraordinary flavor and moisture – will be ready with all the fixin’s and sides packaged for simply re-heating before serving.  Again, with easy to follow instruction from Chef Ramirez.

 Included in the complete meal:

  • Russian Potato Salad
  • 14-16LB Suckling Pig {will be cooked already and the restaurant can break it down into quarters — Easier for re-heating and serving} or 16LB Turkey a la
  •  Brasa, marinated in ground bean sauce, aji amarillo, cumin, oregano and garlic
  • Roast Brussels Sprouts with Bacon
  • Aji Amarillo (Peruvian yellow pepper) Jasmine Rice
  • Tamal Criollo
  • Panetone (fruit bread) accompanied by hot chocolate

 Orders must be placed by December 23 by 12PM by calling Raymi at (212) 929.1200.  Pick-up for meal will be Monday, December 23rd between 12PM-9PM and Tuesday, December 24th from 12PM-6PM at 43 West 24th Street (btw 5th and 6th Aves).

Basil T’s Christmas 2013

  • Antipasti:

Cozze: Fresh black shell mussels, white wine, garlic, haricote verte and extra virgin olive oil with toasted ciabatta. $16

 Vongole: Fresh little neck clams, pomodoro fresco, garlic, basil and olive oil with toasted ciabatta. $16

Zuppa: Lentil with carrot celery, onion, sweet potato, Reggiano Parmigiana and ditalini pasta. Bowl $8

  • Pasta:

Frutti di Mare: Fresh shrimp, littleneck clams, mussels and calamari in a fresh tomato sauce over house made spaghetti. $27     dinner lunch $22

  •  Secondi:

Melanzane: Traditional house made eggplant parmigiana, layers of oven roasted eggplant and fried eggplant, pomodoro fresco, pecorino and mozzarella cheeses served with housemade rigatoni. $23

 Merluzzo: Pan roasted Fresh filet of Chatham cod, zucchini, sweet 100 tomatoes, olive oil garlic over creamy risotto $34     dinner lunch $22

Cape Sante Livornese: Fresh Maine diver scallops, fresh tomato, Cerginola olives, capers, onions and olive oil with house made spaghetti. Dinner $34 lunch $22

NEW YEARS

Raymi Peruvian Kitchen will host a seated dinner from 5PM-8PM offering a three-course prix fixe menu for only $55 or guests can simply order a la carte.  Beginning at 10PM is when the real party gets started!  Guests at Raymi’s New Years Eve celebration will enjoy passed hors d’ oeuvres, open bar, champagne toast, live performances, music and dancing, along with the usual signature party favors for $120 per person, but will receive a $20 gift card back for future use at Raymi!  For those that want the VIP treatment, a second option includes bottle service in the VIP room, reserved seating, expedited entry, plated appetizers for the table, champagne toast and party for $175 per person!

image001VIP Resersations can be made by calling (212) 929.1200.  For general admission  purchase tickets here:  www.partyearth/rayminye. Raymi is located at 43 West 24th Street (btw 5th and 6th Aves).

Richard Sandoval’s Maya Modern Mexican Tequileria is offering a special New Years Eve menu with two seatings.  Enjoy a prix fixe menu including: Chile Relleno, stuffed poblano chile, shrimp, calamari, scallop, chile dearbol sauce, black bean puree, crema fresca,  Chicken Breast Adobada, adobo marinade, huitacoche dumpling, warm pico de gallo, cilantro pesto, and Abuelita Double Chocolate Cake, devil’s chocolate cake, chocolate abuelita mousse, and salted caramel sauce.   The first seating will be from 5-6:30PM for $69.  The second seating will be from 9PM-on with the addition of the ball drop, Mariachi band, & champagne toast for $99. Want to cure that New Years Eve Hangover continue the fun with Maya’s Bottomless Brunch New Years Day! Menu here:  http://richardsandoval.com/mayany/menus/mayany_brunch.pdf

Maya is located at 1191 First Avenue (between 64th & 65th Street).  For reservations or more information please call (212) 585-1818.

 

Peperoni e Mozzerella

Peperoni e Mozzerella

Basil T’s New Year’s Eve 2013

  • Antipasti:

Insalata di Inverno: Baby field greens, lola rosa lettuce, pomegranate seeds, pignoli nuts, Parmigiano Reggiano & house made balsamic vinaigrette. 15

Caesar: Romaine hearts, Parmigiano Reggiano, Caesar dressing, Tuscan toast. 14

Peperoni e Mozzarella: House roasted red and yellow bell peppers, Bufala mozzarella, toasted ciabatta bread and ceci bean puree. 15

Caprese: Vine ripe tomato, fresh mozzarella, red onion, basil with Sicilian extra virgin olive oil and coastal sea salt. 15

Escarola: Fresh escarole, candied walnuts, Honey crisp apple, red onion, shaved provolone, red wine vinaigrette. 15

Barbabietole: Fresh roasted golden and red beets, fresh string beans, red onion, Coach Farms goat cheese, romaine, Sicilian olive oil, and red wine vinegar. 15

Mozzarella en Carozza: Ciabatta bread, layered with Bufala mozzarella, egg battered and golden fried in xv olive oil, served with pomodoro fresco and basil pesto. 15

Calamari Fritti: Lightly floured and crispy fried calamari with homemade marinara sauce. 16

Cozze Oreganata: Fresh black shell mussels, oreganata bread crumbs, pomodoro fresco, and extra virgin olive oil. 17

 Suprema: Fratelli Galloni Prosciutto di Parma, Columbus soppresata, Genoasalami, Prosciutto Cotto, Breasola, bellacer ginola olives, fresh fruit, Parmigiano Reggiano, and Tuscan toast. Piccolo (serves 1-2 people) 18    Grande (serves 3-4 people) 26

Zuppa di Piselli:  Rustic pea soup, with carrots, celery, onion and imported pancetta served with crispy toast and grated Grana Padano. 8

 Zuppa di Lenticche: Home made traditional lentil soup with sweet potato, Parmigiano–Reggiano and ditalini pasta. 8

  • Piatti del Giorno:

Bolognese: House made ruffled papardelle, veal, beef and pork, Italian tomato, fennel seed, onion celery with ricotta cheese. 26

Gnocchi: House made ricotta gnocchi, with pomodoro fresco and fresh peas. 24

Orecchiette Salsiccia: House made orecchiette, with Italian sausage, rapini flowers, Parmigiano-Reggiano, garlic and extra virgin olive oil. 26

Rigatoni Cavolfiore: House made rigatoni, local cauliflower, ciabatta bread crumbs, calamata olives, garlic and Parmigiano Reggiano. 24

Ravioli: Homemade ravioli filled with four cheeses with filetto pomodoro and a house made “Big Vic’s” meatball. 26

Scarpariello: Pan roasted Frenched chicken breast, sweet Italian fennel sausage, cherry peppers, red wine vinegar, extra virgin olive oil, capers, fingerling potato and rapini flowers. 33

Pollo Francese: Bell & Evan chicken breast, lightly egg battered with lemon, white wine with spinach risotto. 30

Salmone: Fresh grilled Loc Duarte salmon filet over sauté rapini flowers and local red and golden beet salad. 33

Gamberoni e Calamari: Jumbo shrimp sautéed and fresh calamari with pomodoro fresco, fresh peas, garlic and olive oil with a touch of hot pepper over house made spaghetti pasta. 34

Merluzzo Livornese: Pan seared fresh Chatham cod filet, Italian tomato, calamata olives, capers, white wine and tomato with house made spaghetti. 34

Costata di Manzo: Slow cooked beef short rib with Chianti wine and root vegetables, served with Idaho potato and rutabaga puree, brussel sprouts. 35

Maiale Peperoncini: Berkshire center cut pork chop, with house made sweet and hot vinegar peppers and fingerling potatoes. 34

Bistecca Fiorentina:16 ounce grilled Black Angus sirloin, with house made spaghetti, and sauté spinach. 39

Pizza Napoletana: Fresh mozzarella, tomato sauce, Sicilian olive oil, Parmigiano-Reggiano. 20

Related Posts Plugin for WordPress, Blogger...
, , , ,
%d bloggers like this: