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New Year's Eve special at Waterfront Kitchen

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There’s no better perch on the harbor than Waterfront Kitchen on New Year’s Eve. This year, in addition to a fabulous view, the restaurant will offer a feast in the form of a five-course menu, with or without wine pairings, at two seatings. The second seating includes a Champagne toast and fireworks.

6:30 p.m. $100 or $135 with wine pairings

9:30 p.m. $125 or $160 with wine pairings

For reservations, call 443-681-5310 or visit Open Table. Waterfront Kitchen is located at 1417 Thames Street in historic Fells Point.

Chef’s Amuse

  • A trio of Caviar on a Saffron Blini, Crème Fraiche
  • Osetra, American Sturgeon, Salmon Roe

Second Course

  • Sweet Corn Bisque with Poached Lobster, Quail Egg, Corn Bavarois and Pickled Baby Corn
  • Rutabaga Gnocchi with BUGS Micro Beet Greens
  • Roasted Golden Beets, Brussels Sprouts, with Mushroom Jus Reduction and Mustard Oil
  • Foie Gras Torchon with Cocoa Quince Chutney and Brioche Toast
  • Evermore Farms Pork Belly Rillons with McCutcheon Apple Butter, Pirate Blue Cheese and Rye Crostini
  • Local Beef Two Ways: Traditional Tartar & Black Truffle, with 154° Egg Yolk
  • Black Pepper Crusted Carpaccio with Olive Oil Preserved Mushrooms

Third Course

  • Grilled Beef Tenderloin with Pan-Seared Foie Gras, Dauphinoise Potatoes, Crispy Mushrooms andRosemary Jus
  • Marchot Farms Veal Two Ways: Braised Breast with Spiced Pear Stuffing and Crispy Sweet Breads, withRed Wine Braised Onions, Brussels Sprout Leaves and Veal Reduction
  • Pan Roasted Chesapeake Bay Rockfish with Saffron Risotto, Caramelized Fennel, Citrus and Fennel Fronds
  • A Study of Root Vegetables: Salt-Crust Roasted Celery Root, Oven-Roasted Heirloom Carrots, Sweet Potato ‘Cream’, Braised Wheat Berries and Parsnip & Thyme Crumble
  • Whole Roasted Black-Footed Chicken for Two, with Roasted Sweet Potatoes with Rosemary and Garlic, Creamed Swiss Chard and Dark Chicken Jus

Fourth Course

  • Baby Spinach, Dried Figs, Pirate Blue Cheese and Walnuts with Port Wine Vinaigrette
  • Endive & Escarole with Orange, Candied Red Onion, Hazelnuts and Poppy Seed Vinaigrette
  • Fire Fly Farms Goat Cheeses with Apricot Compote and Brioche Toast
  • Chapel Creamery Bay Blue & Mountain Top Blue with Candied Pecans, Sweet Plums and Raisin Bread Toast

To Finish

  • Zupaca Rum infused Fall Spice Cake with Cream Cheese Icing, Dried Fruit Compote and Candied Walnuts
  • Ardberg & Honey Poached Pears with Ardbeg & Oats Whipped Cream, Cardamom Crumble and Burnt Honey Anglaise
  • Salted Dark Chocolate Fudge with Orange Basil Semifreddo, Grand Marnier Custard and Candied Citrus Zest
  • Bacon Maple Pumpkin Pie with Pecan Brittle, Bacon Fat Powder, Smoked Pumpkin Seeds, and Hennessy Cognac Caramel
  • Twenty-Hour Apple Galette with Cinnamon Cream Anglaise and Taharka Brothers Vanilla Bean Ice Cream

Waterfront Kitchen offers sweeping harbor views and a seasonal menu of spirited American cuisine, with ingredients sourced as locally as possible from urban farms, including its own greenhouse and gardens. The restaurant is located in Fells Point at 1417 Thames Street in Baltimore, 443-681-5310. It is open for lunch and dinner, Tuesday through Sunday, and brunch on Sunday. Reservations are recommended. Valet parking is available for weekend dinners. The restaurant may also be reached by Water Taxi, at stop #8. www.waterfrontkitchen.com

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