There’s something about New Year’s Eve that makes you want to live it up, especially when you’re going to stay home. We would venture to say that more lobster and caviar are sold for New Year’s than any other time of year. But the beauty of New Year’s Eve is that there are no rules. Whether your adventure is vegan, or if you’re looking to eat like an oligarch, we have a menu for that. These are New Year’s Eve dinner ideas inspired by restaurants that are tops in their field around the world.

Fondue Night

The Inspiration: French Alpine Bistro

The Location: Aspen, Colorado

There’s nothing like capping off a day of skiing with a big pot of cheese. If you’re in Aspen, chances are that cheese will be topped with black truffle. French Alpine Bistro is a cozy French ski hut-inspired restaurant in the heart of town. The room is lit mainly by candles in the evening and is so authentic you will forget that you’re in Colorado, and not in Chamonix. These are a few of our favorite dishes on the French Alpine Bistro and select recipes to make for your New Year’s Eve dinner ideas.

The Menu

To Start:
Steak Tartare
Salad de Chevre Chaud

Second Course:
Cheese Fondue with Black Truffle

Main Course:
Boeuf Bourguignon

Dessert:
Crepes Suzette

Select Recipes

Steak Tartare

This is one of those New Year’s Eve dinner ideas that may seem daunting, but the key is just to get the highest quality beef. Steak Tartare is a staple in Germany and makes for an impressive appetizer course for your meat eaters.

Ingredients

1 pound (450g) high-quality beef tenderloin or sirloin, finely chopped or ground
2 tablespoons Dijon mustard
1 small red onion, finely chopped, or alternatively 2 shallots, finely chopped
2 tablespoons capers, finely chopped
2 tablespoons cornichons (small pickles), finely chopped
3 tablespoons fresh parsley, finely chopped
2 egg yolks
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
Fleur du sel and freshly ground black pepper, to taste
Tabasco sauce or cayenne pepper (optional, for some heat)
Toasted baguette slices or crackers, for serving

Directions

Start by ensuring that your beef is very cold. You can place it in the freezer for about 15-20 minutes before chopping to make it easier to work with. Finely chop the beef tenderloin or sirloin into small, uniform pieces. You can also use a meat grinder or food processor for this step, but be careful not to over-process it; you want a coarse texture, not a paste.

In a large mixing bowl, combine the finely chopped beef, Dijon mustard, capers, cornichons, red onion, and fresh parsley. Mix everything together gently.

In a separate small bowl, whisk together the egg yolks, Worcestershire sauce, and olive oil until well combined. Pour this mixture over the beef mixture and gently fold it in until all the ingredients are evenly coated.

Season the steak tartare with salt and freshly ground black pepper to taste. If you like a bit of heat, you can also add a few drops of Tabasco sauce or a pinch of cayenne pepper at this stage. Taste and adjust the seasoning as needed. Divide the steak tartare mixture into 4 equal portions and shape each portion into a mound on individual serving plates.

Serve the steak tartare with toasted baguette slices or crackers on the side, allowing your guests to scoop up the tartare and enjoy it as an appetizer. Optionally, you can garnish the plates with additional parsley or a sprinkle of capers for a more elegant presentation. Steak tartare is best served immediately after preparation, but luckily this is a quick recipe to put together.

Cheese Fondue with Black Truffle

Ingredients

2 cups Gruyère cheese, grated
2 cups Emmental cheese, grated
1 clove garlic, peeled and halved
1 1/2 cups dry white wine (such as Sauvignon Blanc or Chardonnay)
3 tablespoons Kirsch
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2 tablespoons black truffle oil
A generous serving of black truffle shavings
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
1 French baguette, cut into bite-sized cubes for dipping

Directions

Rub the inside of the fondue pot with the cut sides of the garlic clove, then discard the garlic. In a small bowl, mix the cornstarch with 1 tablespoon of the Kirsch to create a smooth paste. Set it aside.

Pour the remaining white wine, Kirsch, and lemon juice into the fondue pot. Heat the mixture over low to medium heat until it begins to simmer gently. Do not allow it to boil. Gradually add the grated Gruyère and Emmental cheese to the simmering wine mixture, stirring continuously in a figure-eight motion until the cheese is completely melted and the mixture is smooth and creamy.

Once the cheese is melted and smooth, stir in the cornstarch paste. This will help thicken the fondue and prevent it from becoming too runny. Continue to cook, stirring, for another 2-3 minutes until the fondue has a silky texture.

Add the black truffle oil and about 5-7 black truffle shavings to the cheese mixture. Stir well to incorporate them evenly. Adjust the truffle flavor to your liking by adding more truffle oil or shavings if desired.

Season the fondue with freshly ground black pepper and a pinch of freshly grated nutmeg. Top at least 5-8 black truffle shavings so that it forms a layer on the cheese Place the fondue pot over a fondue burner at the table to keep it warm and liquid. Adjust the heat as necessary to maintain a gentle simmer.

Note: Keep an eye on the fondue pot and stir occasionally to prevent the cheese from sticking to the bottom or becoming too thick. If the fondue becomes too thick, you can thin it out with a splash of white wine.

Crepes Suzette

Ingredients

For the Crepes:

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
2 tablespoons unsalted butter, melted
1 tablespoon sugar
A pinch of salt

For the Orange Sauce:

1/2 cup freshly squeezed orange juice (about 2-3 oranges)
1/4 cup sugar
Zest from 1 orange
2 tablespoons Grand Marnier or other orange liqueur
2 tablespoons unsalted butter
1/4 cup heavy cream

For Flambéing (optional):

1/4 cup Grand Marnier or other orange liqueur
1/4 cup cognac or brandy

Directions

In a blender, combine the flour, eggs, milk, water, melted butter, sugar, and a pinch of salt. Blend until the batter is smooth and there are no lumps. Let the batter rest for at least 30 minutes, or you can prepare it a day in advance and refrigerate it.

Make the Crepes Ahead of Time

When it’s time to cook the crepes, heat a non-stick skillet or crepe pan over medium-high heat. Add a small amount of butter or oil to the pan and swirl it to coat the bottom evenly. Pour a small amount of the crepe batter into the hot pan, swirling it around to create a thin, even layer. Cook for about 1-2 minutes until the edges start to lift and the crepe is lightly browned on the bottom. Flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side.Repeat with the remaining batter, adding more butter or oil to the pan as needed. Stack the cooked crepes on a plate and cover them to keep warm.

To prepare the orange sauce, combine the freshly squeezed orange juice, sugar, and orange zest in a saucepan. Cook over medium heat, stirring constantly until the sugar has dissolved and the mixture has reduced by about half. Stir in the Grand Marnier and unsalted butter, and continue to cook until the sauce thickens slightly. Reduce the heat to low and stir in the heavy cream. Simmer for another minute, then remove the saucepan from heat. You can make this sauce before your guests arrive and keep it warm on the stove.

Right when you are ready to serve the crepes, place one crepe in the skillet or pan you used to make them. Fold it in half and then fold it in half again to form a triangular shape. Repeat this process for each crepe.

Playing with Fire

If you’re comfortable with fire and/or into theatrics, pour the prepared orange sauce over the folded crepes. Heat the Grand Marnier and cognac or brandy in a small saucepan until warm but not boiling. Now this is one of the New Year’s Eve dinner ideas that’s a brilliant move, or a recipe for disaster. Carefully ignite the alcohol using a long lighter, then pour it over the crepes. Obviously be careful when you’re playing with fire. Once the flames subside, you can garnish the Crepes Suzette with additional orange zest or a dusting of powdered sugar. Serve immediately.

A Vegan New Year’s Eve Menu

The Inspiration: Major Food Group’s The Grill & Carbone

The Location: New York, New York

We know, The Grill and Carbone are not vegan restaurants, but they have some of the dishes that can be made vegan for your New Year’s Eve dinner ideas. First, their crudite at The Grill doesn’t get nearly enough recognition. Take a large board and load it up with as many of your favorite vegetables as possible and avocados cut in half, with the pit out. Then place three dips – a sundried tomato, green goddess and vegan yogurt chive dip throughout the tray. Then you can go a little naughty and add potato chips as well as vegan rolls. If your vegans don’t mind and there are carnivores and pescatarians in the house, the tray also looks beautiful with smoked salmon, caviar and prosciutto.

The next of the New Year’s Eve dinner ideas is to recreate the famed Vodka Rigatoni from Carbone, but make it vegan. It’s not too hard to do; just use flour-based pasta with no egg and in lieu of the cream in the vodka sauce, use a vegan cream. It is just as delicious and makes for an easy-going buffet for guests.

Menu

To Start:
Grand Crudite and Artisanal Bread Board with Vegan Green Goddess, Sun-dried Tomato Dip and Vegan French Onion Dip

On the Buffet:
Vegan Vodka Rigatone
Fettuccini con Funghi
Beets Siciliana
Vegan Chopped Salad
Squash Agrodolce

Dessert:
Vegan Chocolate Layer Cake

A Seafood-Inspired New Year’s Eve Menu

The Inspiration: Rekondo

San Sebastian, Spain

The Menu

To Start:
Scrambled Egg with Black Truffle 

Second Course:
Baked Crab

Third Course: 
Clams with Rice and Green Parsley

Fourth Course: 
Dover Sole

Dessert: 
Basque Cheesecake

Select Recipes

Clams with Rice Green Parsley

It has been at least 5 years now since we ate at Rekondo, but this clams with rice and green parsley is still on the brain. For your New Year’s Eve dinner ideas, it’s a dish that’s so simple but will be a crowd pleaser. We have this as a third course but it’s a main course any other time of year.

Ingredients

1 1/2 pounds (680g) fresh clams, scrubbed and cleaned
1 cup Aborio rice
2 cups water
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1/2 cup white wine
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
Lemon wedges for garnish

Directions

First you need to prep the clams by scrubbing them thoroughly under cold running water to remove any sand or debris. Discard any clams with broken shells or ones that do not close when tapped.

Prepare the rice in a medium-sized saucepan by combining the rice and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.

Next prepare the clam sauce, that will be poured over your cooked clams. In a large, deep skillet or pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté for about 3-4 minutes until they become translucent and fragrant. Do not brown the onions and garlic.

It’s Time to Make the Clams

To cook the clams, add the cleaned clams to the skillet with the sautéed onions and garlic. Pour in the white wine. Cover the skillet with a lid and let the clams cook for 5-7 minutes. Shake the pan occasionally to help the clams open.

Once the clams have opened (discard any that remain closed), remove the skillet from the heat. Stir in the fresh finely chopped parsley and season the sauce with salt and black pepper to taste. To serve, place a portion of cooked rice in each serving bowl or plate. Ladle the clam sauce and clams over the rice and garnish with lemon wedges.

Dover Sole

The main attraction of these New Year’s Eve dinner ideas inspired by Rekondo is Dover Sole. It may seem intimidating, but this is one of the easier fish to prepare. The key is getting the right piece of Dover Sole, so make friends with your local fish monger. Not just for the Dover Sole either; these guys will hook you up with recommendations on what’s the best catch of the day.

Ingredients

4 Dover sole fillets (about 6-8 ounces each)
1/2 cup all-purpose flour
Salt and freshly ground black pepper, to taste
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup dry white wine
Juice of 1 lemon
2 tablespoons chopped fresh parsley
Meyer lemon wedges for garnish

Directions

Let’s first start out by saying that if your fish is good enough quality, you should never wash your fish. Seafood yes, fish no. You should however pat the Dover sole fillets dry with paper towels to remove excess moisture.Season both sides of each fillet with Maldon sea salt and freshly ground black pepper. Dredge the fillets in flour, shaking off any excess.

Next, in a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Once the butter has melted and the skillet is hot, carefully add the Dover sole fillets to the pan, ensuring they don’t overlap. Cook the fillets for about 2-3 minutes per side, or until they turn golden brown and easily flake with a fork. Transfer the cooked fillets to a warm serving platter, and tent with foil to keep warm.

Make the Lemon Butter Sauce:

In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant. Pour in the white wine and lemon juice, stirring to deglaze the pan and scrape up any browned bits from the bottom. Let the sauce simmer for 2-3 minutes, or until it reduces slightly. Reduce the heat to low, and stir in the remaining 2 tablespoons of butter until the sauce thickens slightly and becomes glossy. Season the sauce with Maldon sea salt and pepper to taste. Pour the lemon butter sauce over the cooked Dover sole fillets. Sprinkle chopped fresh parsley over the top for a burst of color and flavor. Serve garnished with the Meyer lemon wedges on the side.

Basque Cheesecake

This recipe for Basque Cheesecake may not be on Redondo’s menu, but as far as we’re concerned, it’s synonymous with San Sebastian. There’s nothing like that perfectly charred top to Basque Cheesecake to end this relatively otherwise healthy meal. It’s so good that it’s not just one of your New Year’s Eve dinner ideas, but a recipe that should appear year-round.

Ingredients

2 1/4 pounds (about 1 kg) cream cheese, at room temperature
1 3/4 cups granulated sugar
5 large eggs, at room temperature
2 cups heavy cream
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 orange
Pinch of Maldon sea salt

Directions

A Basque cheesecake, with its burnt top, is guaranteed to be one of your most popular New Year’s Eve dinner ideas. Where the rest of the Rekondo-inspired dinner is high brow and elegant, a Basque cheesecake keeps it real.

Preheat your oven to 400°F (200°C). Line the bottom of a 9-inch (23 cm) round springform pan with parchment paper. Leave some excess parchment paper hanging over the edges; this will help you easily remove the cheesecake later.

In a large mixing bowl, add the cream cheese and granulated sugar. Use a hand mixer or stand mixer on low speed to blend them together until smooth and creamy. Make sure to scrape down the sides of the bowl to ensure even mixing. Add the eggs, one at a time, mixing well after each addition. Continue to scrape down the sides of the bowl as needed. Pour in the heavy cream, all-purpose flour, vanilla extract, lemon zest, orange zest, and a pinch of salt. Mix until all the ingredients are well combined and the batter is smooth.

Pour the cheesecake batter into the prepared springform pan. Place the pan in the preheated oven and bake  for about 50-60 minutes or until the top is deeply golden brown, and the center is slightly jiggly.

Remove the cheesecake from the oven and let it cool completely in the pan. It will continue to set as it cools. Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and let it chill for at least 4 hours or preferably overnight. This will help it set completely and develop its flavors. This is one of your New Year’s Eve dinner ideas that you can also make the day before. No need to slave in the kitchen after all on New Year’s Eve day.

When you’re ready to serve, carefully remove the cheesecake from the pan by lifting it out using the excess parchment paper as handles. Garnish with powdered sugar, fresh berries, or a dollop of whipped cream. This recipe is literally heaven.

The Oligarch-Inspired Menu

The Inspiration: Caviar Kaspia in Paris

Caviar Kaspia in Paris is so in demand that they currently aren’t taking any more reservations this December. That’s because there are few dishes that say celebration more than 100 euro caviar baked potatoes. Of course gorgeous space of Caviar Kaspia doesn’t hurt either. As its name implies, caviar is of course the star of Caviar Kaspia. However their Russian-inspired dishes like Borscht also shine. These are a few of their top dishes for your New Year’s Eve dinner ideas.

Menu

To Start:
Smoked Salmon on Brioche Toast, Butter and Pickles
Traditional Borscht Soup

Second Course:
Caviar Tagliolini

Main Course:
Salmon en Croute with Caviar Baked Potato
Creamed Spinach

Dessert:
Kaspia’s Baba with Vodka

Caviar Baked Potato

Serves 4

Ingredients

4 large russet potatoes
2 tablespoons olive oil
Fleur du sel and pepper to taste
4 ounces of caviar (preferably sturgeon or salmon roe)
1/2 cup sour cream
1/4 cup chopped fresh chives
Lemon wedges for garnish
Fresh dill sprigs for garnish (optional)

Directions

Preheat your oven to 400°F (200°C).

This is one of those New Year’s Eve dinner ideas that will make you look like a hero, but is as easy as can be. Wash and scrub the potatoes thoroughly to remove any dirt. Pat them dry with a paper towel. Use a fork to prick each potato several times on all sides. This helps steam escape during baking. Rub each potato generously with olive oil, making sure to coat them evenly. Sprinkle with salt and pepper to taste.

Place the seasoned potatoes directly on the oven rack or on a baking sheet. This will give your potato skin that perfect texture that you’ll want to eat the entire potato. The skin after all is where the nutrients are. Bake for about 45-60 minutes or until the potatoes are tender and can be easily pierced with a fork.

Carefully remove the baked potatoes from the oven and let them cool slightly for a few minutes. Using a sharp knife, make a lengthwise slit on the top of each potato, and gently press on the ends to open them up. Use a fork to fluff the inside of each potato slightly.

Drizzle a dollop of sour cream on each potato. Sprinkle chopped fresh chives over the sour cream. Spoon a generous portion of caviar onto each potato, placing it into the fluffed area. Garnish each caviar baked potato with a lemon wedge and a sprig of fresh dill.

Caviar Taglioni

Ingredients

Serves 4

16 ounces (225 grams) of fresh tagliolini pasta (you can also use other thin pasta like linguine)
4 ounces (approximately 100 grams) of high-quality caviar
4 tablespoons unsalted butter
1/2 cup heavy cream
1 1/2 – 2 small shallots, finely minced
1 clove garlic, minced
1/2 cup dry white wine
Fleur du sel and freshly ground black pepper, to taste
Fresh chives or parsley, chopped, for garnish
Lemon wedges, for serving

Directions

Bring a large pot of salted water to a boil. Add the fresh tagliolini pasta and cook according until al dente. Fresh pasta usually cooks very quickly, usually within 2 – 3  minutes. Drain the pasta, reserve 2 cups of the pasta water and set aside.

Next, in a large skillet or pan, melt the butter over medium heat. Add the minced shallot and garlic and sauté for about 1-2 minutes until they become fragrant and translucent, but not browned. Pour in the white wine and let it simmer for a couple of minutes to reduce slightly. This will add a nice flavor to the sauce. Reduce the heat to low and add the heavy cream to the skillet. Stir well to combine with the wine and shallot mixture. Allow the cream to simmer gently for about 2-3 minutes until it thickens slightly.

Season the sauce with Fleur du sel salt and freshly ground black pepper to taste. Remember that caviar is naturally salty, so go easy on the salt. Stir in a small amount of chopped chives or parsley for added flavor and color. Add the cooked tagliolini pasta to the skillet with the cream sauce. Gently toss the pasta in the sauce, ensuring that it is well coated.

Divide the creamy tagliolini among individual serving plates or a serving platter. Make a small well in the center of each portion. Carefully spoon a generous amount of caviar into the well you created in each serving of tagliolini. The caviar should sit atop the pasta. Sprinkle some additional chopped chives or parsley over the caviar-topped pasta for garnish. Serve immediately with lemon wedges on the side. This is one of the most decadent New Year’s Eve dinner ideas, that your guests will talk about well throughout the New Year.

Other Articles You’ll Like

A Feast of the Seven Fishes Menu 
A Look at the Bar Vendome 
Pigs in a Blanket