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While a lot of us have a standing date with the recliner, the TV and a bottle of bubbly on New Year's Eve, watching the yearly ball drop in Times Square (RIP Dick Clark) isn't exactly a thrilling way to ring in the New Year. Debauchery is much more fun, and so, too, is a lovely night out on the town with whomever it is that you plan to swap spit with at midnight.
There are numerous restaurants hosting New Year's Eve celebrations, including Central Bistro & Bar, Lance Barto's inventive restaurant in Highland. The restaurant is hosting two seatings, an early one from 4:30 to 6:30 p.m. that features three courses for $45 per person, and a 7 p.m. seating inclusive of five courses for $65 per person; there's a midnight celebration, too, beginning at 11 p.m., along with a 1960s-era jazz band. And while you can pick up the phone and make your reservation before they sell out, you can also win a complimentary dinner for two to the 7 p.m. seating, plus partake in the midnight festivities, which include unlimited Gruet Blanc de Noir, draft beer or premium well cocktails. Woo-hoo!
Read on for how you can emerge victorious.
See also: - New Year's Eve: Where will you ring it in? - First Look: the highly anticipated Central opens on Wednesday in Highland
We'll award the prize to one really lucky couple who can convince us, in twenty words or less, why they deserve dinner for two (extra points for originality). To win, sign in to our commenting system, Livefyre, leave your best argument, along with your name and a valid e-mail address. If you don't leave a valid e-mail address, you won't be eligible to claim the prize. We'll announce the winner on Wednesday, December 12.
In the meantime, here's the menu:
First course
Oysters on the half shell, black pepper-shallot mignonette or Clams casino with house-cured bacon, pangritata and roasted red pepper coulis or Braised pork belly, parsnip puree, roasted Brussels sprouts and demi-glace
Second course
Tuna sashimi, green apple, pickled beets, lemon citronette and cayenne or Foie gras torchon, baking spices, date-onion compote, crostini or Humboldt Fog goat cheese, wildflower honey gastrique, extra virgin olive oil wheat lavash
Third course
Roasted beet salad, apples, frisee, fennel, goat cheese panna cotta or Cream of parsnip soup, apple butter, parsnip crumble, turnip and frisee
Fourth course
Beef wellington, foie gras, mushrooms, pommes puree, wilted kale, bordelaise or Pan-roasted striped bass, lobster emulsion, leek-bacon-white bean ragout and crispy shallots
Dessert course
Nutella Waffle, banana butterscotch, pretzel ice cream
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