The Source by Wolfgang Puck offers New Year’s Eve dinners, tasting menu

As the New Year approaches, visions of sugar plums start fading, and the restless will look for their next adventure and a more elevated foodie endeavor. They’ll find such an experience at the Source by Wolfgang Puck, offering both refined and more laid-back, casual and delectable dining options on New Year’s Eve.

Recently appearing at the Metro Cooking DC Show, Chef Russell Smith is a well-established culinary artist in the Washington, D.C. area and he’ll be orchestrating a New Year’s Eve Tasting Menu to remember in the restaurant’s dining room, with unlimited champagne. This special evening treat includes a medley of flavors throughout its five-course tasting.

Standouts include the Peppercorn Crusted Filet Mignon, Alaskan King Crab and a Charred Tuna Sashimi, which are all part of the experience. The Source by Wolfgang Puck Tasting Menu dinner is priced at $125 per person.

A more casual New Year’s Eve night at The Source can be found at the lounge, and available from 9 p.m. to midnight. For $50 per person, guests can enjoy a slightly non-traditional caviar service with fried chicken skins, instead of blinis, combined with fixings of chives, sour cream, hard cooked egg mimosa and red onions.

In addition to these special menus, the Source by Wolfgang Puck will be serving its ever-popular Dim Sum in the restaurant and additional family-style options. Try the 24-oz bone-in Rib Eye Steak with Sichuan Steak Sauce, a Whole Roasted Duckling with steamed buns and wok fried thighs and legs, or the Maine lobster with Xo-Chili sauce. All family style specials are priced at $79.

Photo by Reema Desai.

See the $125 Tasting Menu below and reserve your spot at opentable.com.

  • First Course: Charred Tuna Sashimi, Beausoleil Oyster, Garlic Clam
  • Second Course: Alaskan King Crab, Egg Drop Soup, Matsutake
  • Third Course: Green Walk Trout, Napa Cabbage, Pickled Bean Sprouts, Mala Oil
  • Fourth Course: Sichuan Peppercorn Crusted Filet Mignon, White Oak Charcoal, Farm Egg
  • Intermezzo: Pennsylvania Apple Granita
  • Fifth Course: “Farewell to 2018” Chocolate Gateau: Chestnut Mousse, Mandarin Orange Gelee

The Source by Wolfgang Puck, 575 Pennsylvania Avenue Northwest, Washington, D.C. 20565

Photo credit: Reema Desai

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