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CELEBRATE NEW YEAR’S EVE AT ABACUS!

We will be offering a 4 course Prix Fixe Menu

$90 per person plus sales tax and 20% gratuity

Reservations Required

MENU

EXTRA OFFERINGS

Lobster-Scallion “Shooters” –  Red Chile-Coconut Sake                                                      22.

Sex on the Bay Oysters & Spicy Poached Shrimp  – Cilantro Mignonette, Ancho-Mezcal Cocktail Sauce           20.

FIRST COURSE

Crispy Masa Crusted Rock Shrimp – Tomatillo Crema, Jalapeno Honey

Spinach – Artichoke Arancini – Saffron Cream, Dandelion Pesto, Fennel

Jumbo Lump Gulf Blue Crab Cake – Lakewood Temptress BBQ, Mango-Habanero Slaw

SECOND COURSE

Maine Lobster-Corn Chowder – Salt & Vinegar Gaufrette, Chipotle Cream

Smoked Beef  “Bacon” Wedge, Heirloom Cherry Tomato,  Crispy Red Onion, Chives, Rogue Smokey Blue Dressing

Lacinato Kale “Waldorf” Salad, Comice Pear, Roti Chicken, Grapes, Walnuts, Meyer Lemon Dressing

Intermezzo

Champagne Gelee, Berry Poprocks

THIRD COURSE

Hand Made Roasted Garlic Spaetzle –  Braised Red Cabbage, Treviso Radicchio, Mustard Cream, Spiced Apples

Seared Hawaiian Tuna, Field Pea Pot Stickers – Butternut Squash “Tom Yum”, Sweet & Sour Delicata

Pan Roasted Ocean Trout –  Red Pepper-Lentil Puree, Beluga Lentils, Swiss Chard, Pink Peppercorn Yogurt

Slow Cooked Beef Short Rib –  Blackened Gulf Shrimp, Homestead Pepper Jack Grits, Guajillo Chili Butter

Wood Grilled Beef Tenderloin –  Parsnip Puree, Brown Sugar-Bourbon Root Vegetables, Red Wine Demi    …Additional 15.

FOURTH COURSE

Peanut Butter Layered Bar – Devil’s Food Cake, Milk Chocolate Cremeux, Brittle

Lemon Ice Box Tart – Golden Kiwi, Star Fruit

SIDES

White Cheddar Creamed Spinach                                 10.

Candied Yams, House Marshmallow                           10.

Crisp Brussels, Bacon, Sherry Vinaigrette                   12.

Truffled Pomme Frites, Parmigiano Reggiano           12.

 

Executive Chef Chris Patrick

Executive Sous Chef Chad Bowden

Sous Chef Craig Shinn

Sous Chef Guadalupe Hernandez

 

Reservations required: contact Heather Mahlberg at [email protected] or 214.520.0151