On New Year’s Eve, Tuesday, December 31, at Chakra Restaurant in Paramus, New Jersey, you may dine early from 5:00 p.m. to 7:00 p.m. and enjoy a three-course prix-fixe dinner prepared by Chef Thomas Ciszak… Or you may party late from 9:00 p.m. on with a four-course prix-fixe dinner that will also include a midnight Champagne toast, party favors, and DJ.
First Seating Three-Course Prix-Fixe, 5:00 p.m. – 7:00 p.m., $79.00 per person (plus tax & gratuity):
FIRST COURSE (Choice of): Parma Ham Roll: Spicy Tuna, Wild Arugula, Spicy Miso Mustard; Grilled Shrimp Roll: Shiitake Mushrooms, Avocado, Wasabi Mayonnaise; Caesar Salad: Romaine Hearts, Lemon Confit, White Anchovies, Parmesan Crisp; Yellowfin Tuna Tartare: Tapioca, Coconut, Chili, Kaffir Lime; House-Cured Duck Breast: Roasted Pumpkin, Apples, Arugula, Pumpkinseed Vinaigrette; Horseradish-Crusted Jumbo Lump Crab Cake: Snow Pea Shoots, Mustard Seed Vinaigrette; Fried Calamari: Crisp Cherry Peppers, Aioli, Sofrito; Grilled Portuguese Octopus: White Bean Purée, Arugula Pesto; Cocoa Nib Dusted Foie Gras: Pear-Parsnip Purée, Chocolate Brioche French Toast; Butternut Squash Soup: Maple Pears, Coffee-Soaked Quince
SECOND COURSE (Choice of): Filet Mignon: Herbed Brioche Crostini, Soubise, Pickled Organic Mushrooms, Rossini Sauce; Stuffed Maine Lobster: Lobster, Yukon Gold Potatoes, Lemon Crème Fraîche; Pork Tenderloin: Brussels Sprouts, Sweet Potato Purée, Applewood Smoked Bacon, Apple Cider Jus; Peanut-Crusted Salmon Medallion: Spaghetti Squash, Sage-Brown Butter; Chili-Cinnamon Glazed Chilean Sea Bass: Potato-Wrapped Shrimp, Baby Bok Choy, Lemongrass Nage; Horseradish-Crusted Jumbo Lump Crab Cake: Snow Pea Shoots, Mustard Seed Vinaigrette; Goffle Farm Chicken: Roasted Root Vegetables, Sage, Cippollini Onions, Cranberry Jus; Vegetarian Eggplant Tart: Sacred Chow Tofu, Tomato-Bell Pepper Coulis
DESSERT: New Year’s Eve Clock: Chocolate Tart, Caramel, White Chocolate Croquant, Sea Salt
Second Seating, Four-Course Prix-Fixe, 8:00 p.m. – 10:00 p.m., $132.00 per person (plus tax & gratuity):
FIRST COURSE (Choice of): Parma Ham Roll: Spicy Tuna, Wild Arugula, Spicy Miso Mustard; Grilled Shrimp Roll: Shiitake Mushrooms, Avocado, Wasabi Mayonnaise; Caesar Salad: Romaine Hearts, Lemon Confit, White Anchovies, Parmesan Crisp; Yellowfin Tuna Tartare: Tapioca, Coconut, Chili, Kaffir Lime; House-Cured Duck Breast: Roasted Pumpkin, Apples, Arugula, Pumpkinseed Vinaigrette; Horseradish-Crusted Jumbo Lump Crab Cake: Snow Pea Shoots, Mustard Seed Vinaigrette
SECOND COURSE (Choice of): Fried Calamari: Crisp Cherry Peppers, Aioli, Sofrito; Grilled Portuguese Octopus: White Bean Purée, Arugula Pesto; Cocoa Nib Dusted Foie Gras: Pear-Parsnip Purée, Chocolate Brioche French Toast; Butternut Squash Soup: Maple Pears, Coffee-Soaked Quince
THIRD COURSE (Choice of): Filet Mignon: Herbed Brioche Crostini, Soubise, Pickled Organic Mushrooms, Rossini Sauce; Stuffed Maine Lobster: Lobster, Yukon Gold Potatoes, Lemon Crème Fraîche; Pork Tenderloin: Brussels Sprouts, Sweet Potato Purée, Applewood Smoked Bacon, Apple Cider Jus; Peanut-Crusted Salmon Medallion: Spaghetti Squash, Sage-Brown Butter; Chili-Cinnamon Glazed Chilean Sea Bass: Potato-Wrapped Shrimp, Baby Bok Choy, Lemongrass Nage; Horseradish-Crusted Jumbo Lump Crab Cake: Snow Pea Shoots, Mustard Seed Vinaigrette; Goffle Farm Chicken: Roasted Root Vegetables, Sage, Cippollini Onions, Cranberry Jus; Vegetarian Eggplant Tart: Sacred Chow Tofu, Tomato-Bell Pepper Coulis
DESSERT: New Year’s Eve Clock: Chocolate Tart, Caramel, White Chocolate Croquant, Sea Salt
To make reservations for either seating, please call Chakra at (201) 556-1530.
Bon Appétit!
TAD
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