Two-thousand and eleven is the new year. It’s also the price that some Bellevue food lovers will pay to celebrate.
Although the regular menu will be available at John Howie Steak on New Year’s Eve, this upscale restaurant also will offer this once-in-a-lifetime, nine-course extravaganza in a private room. Guests will be seated at 8 p.m. and will be dining and sipping on fine wines and champagnes until after midnight.
That $2,011 (which is the cost per couple, plus tax and gratuity) includes osetra caviar, Australian “A5” Wagyu Beef Tenderloin, foie gras, assorted desserts and fine cheeses, and famous Italian coffee, illy café.
Three top Champagnes, including the Louis Roederer “Cristal” will accompany the meal, as well as the world’s most sought-after cognac, Grand Fine Champagne, Remy Martin “Luis XIII” which is normally about $1,300 per bottle and $150 per shot.
“This will be the best meal you’ll ever have,” said chef and proprietor John Howie, who mentioned that while the price is steep, this is what people pay at some Michelin award-winning restaurants every night.
Howie also pointed out that while his restaurant may have the most expensive New Year’s menu, it will also have a $50 three-course menu available at the bar in addition to the regular menu.
This might end up being the more popular option, as only two couples had made reservations for the $2,011-meal as of Tuesday. Howie wants one more couple to sign up before confirming the restaurant’s plans to go ahead with the New Year’s Eve event. Then again, “I may just grab my wife and a couple of our friends,” he said.
For reservations for the regular menu, $50 three-course meal or $2,011 nine-course meal, call 425-440-0880 or go to www.johnhowiesteak.com. John Howie Steak is located in The Shops at The Bravern at 11111 NE 8th St., Suite 125.
The $2,011 menu:
-Hors d’oeuvres
Shigoku oysters with Dom Perignon Champagne Granita
deviled eggs, Crème Fraiche, Osetra Caviar,tempura-fried Alaskan King Crab Merus, Australian “A5” Wagyu Carpaccio on Beechers Reserve bread sticks
Drinks: Krug, Grand Cuvee, MV, France
-Celery root soup ($18)
Dungeness Crab, shaved black truffle and lemon-truffle oil
Drink: 2006 Didier Dageneau Pouilly-Fume ‘Silex’
-Duo of foie gras
Torchon d’foie gras, Granny Smith apple conserve,
crispy cinnamon meringue and apple sticks
-Seared foie gras
Grilled figs, pomegranate-maple reduction, vanilla french toast
Drink: 2000 Disznoko” 5 Puttonyos” Tokaji, Hungary ($21)
-Butter-poached Maine lobster
Mascarpone-tarragon risotto,
Crispy vegetable chips, roasted red and yellow tomato coulis
Drink: 2006 Marcassin “Three Sisters” Chardonnay, Sonoma, Calif.
-Heirloom Granny Smith apple Sauterne Ice
-Australian “A5” Wagyu Beef Tenderloin
Creamy russet potato stack, veal glace, ruby port reduction
Drinks: 2003 Harlan Estate, California & 1997 Chateau Lafite Rothschild, France
-Cheese course
Assorted cheeses, honey and nuts
Drink: Jacques Selosse “Exquise” demi sec, France
-Trio of chocolate
Molten Chocolate Lava Cake, pot d’crème, salted caramel chocolate tart
Drink: 1985 Vial Magneres Banyuls, France
– Cookies and chocolates
Assorted fresh-baked cookies and handmade truffles
Drinks: Remy Martin, Louis the XIII, Cognac Grand Fine Champagne
– 2011 New Year Toast
Drink: Louis Roederer, “Cristal” France
– French press illy café coffee
Gabrielle Nomura be reached at 425-453-4602.
