New Year's Eve Dinner at The Oxford

Saturday, December 31st

Seatings available from 5pm - 9pm
 

The Oxford is located in the heart of downtown Raleigh! Join us for dinner and be in the middle of the City of Oak's annual New Year's Eve celebration on Fayetteville Street. 

Seatings: 5pm - 9pm. All reservations are for one and a half hours maximum. Please call for available seatings. 919-832-6622

Pricing: $55 per person from 5pm - 7pm

             $65 per person from 7pm - 9pm 

Optional Wine Pairing: $10 per person (includes 3 wines)

Credit Cards: A credit card is required to make the reservation.  At least 24 hours notice of cancellation is required; otherwise card will be charged the full amount of the reservation.

The Menu

Amuse
Miniature Quiche Lorraine

First Course
Choice of:

Lobster Wonton
Crispy fried wonton stuffed with lobster, mandarin oranges & lightly sautéed cabbage,tossed in hoisin sauce.

Served with sriracha cream sauce.

Venison Skewers
Marinated venison skewer served over an artichoke & hearts of palm salad
with a spicy barbeque voodoo paint.

Mandarin Salad
Crispy cabbage, fried wonton strips, mandarin orange, hearts of palm, green onion and red pepper tossed in tahini dressing.

Black Bean and Ricotta Dip
Served with zucchini chips & sweet potato chips.

Fried Tomato Ricotta Salad
Hot house tomato rounds packed with a mixture of ricotta & fresh herbs topped with
fresh mixed greens & artichoke- basil vinaigrette.


Second Course
Choice of:

Beef Tenderloin Ragout
Stewed beef tenderloin in heirloom tomato sauce over papardelle pasta
topped with herb garlic crostini.

Roasted Chicken
Stuffed with spinach, ricotta and fresh herbs served with maple walnut sweet potato puree & cranberry-port reduction.

Holiday Risotto
Slow cooked Arborio rice with butternut squash, roasted red peppers, zucchini and cranberries, finished with freshly grated parmesan and toasted pumpkin seeds.

Herb Grilled Elk Loin
Marcho Farms elk on aged cheddar mashed potatoes with zucchini, squash julienne.
Served with béarnaise sauce, and a mini crab cake.

Pan Seared Snapper
Served with wilted spinach, potato- cauliflower puree. Garnished with a lobster butter and roasted pepper sauce.



Dessert
Choice of:

Crepe
Peach and blueberry crepe with citrus crème fraiche.

Chocolate
Dark chocolate mousse with bourbon caramelized cherries and toasted almonds.

  

Join us at The Oxford for Late Night!
Click Here for "No Cover New Year's" Party Details