February 26, 2010

Make reservations now for New Year's Eve

— Yes, we know it isn't even Christmas yet, but it's not too early to start thinking about New Year's Eve. Lots of southern Maine restaurants are preparing special menus for the big night, and many will fill their seats early. So if you don't want to be left out in the cold, make reservations now.

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Staff Photo by Shawn Patrick Ouellette: Bar Lola in Portland Saturday, Nov. 28, 2009.

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John Ewing/Staff Photographer.. Wednesday, July 23, 2008...Chef Erik Desjarlais at his Evangeline restaurant on State Street in Portland. For Taste and Tell review.

John Ewing

Additional Photos Below


Royal River Grillhouse, 846-1226

Lower Falls Landing, 106 Lafayette St.

www.royalrivergrillhouse .com

A six-course dinner will be served from 5 to 9 p.m. at this celebration that has the flavor of a New York City night club. Prices range from $50 to $70 per person. Entrees include veal oskar and cranberry-and-apple-stuffed game hen. Entertainment will be provided by the Tony Boffa Band.


DiSanto's Restaurant, 428-4300

322 West Gray Road/Route 202

www.disantosrestaurant .com

Chef Mark Pariano is creating ''champagne dinner'' specials, from oysters on the half shell with a champagne mignonette sauce to an entree of pan-seared fresh salmon nestled on a bed of prosecco lobster risotto.


Jonathan's Restaurant, 646-4777

92 Bournes Lane

www.jonathansrestaurant .com

The early seating from 4 to 6:15 p.m. costs $55 per person, including tax and gratuity, for a four-course meal. There will be a second seating from 7 to 10 p.m. for $80, which includes tax and gratuity, a champagne toast, and a DJ and dancing. Reservations are required for both seatings.

Arrows Restaurant, 361-1100, ext. 1

Berwick Road


The acclaimed Arrows Restaurant will hold its annual New Year's Eve Black and White six-course dinner for $95 per person. Seatings are at 7 and 7:30 p.m., and reservations are recommended.

MC Perkins Cove, 646-6263, ext. 1

111 Perkins Cove Road


New Year's Eve specials will be served from 5 to 8 p.m. during dinner service. ''MC's After Party'' will begin at 10 p.m. with dancing, live music and a champagne toast. Cover charge is $15. The restaurant will also be serving a New Year's Day brunch from 11 a.m. to 3:30 p.m.


One Dock, 967-2621

Kennebunkport Inn, 1 Dock Square

Executive chef John Shaw will prepare a four-course menu for $95 per person with wine service, or $75 per person without wine service, from 6 to 9 p.m. Prices include taxes and gratuities. The menu includes crab cakes, shrimp cocktail, filet mignon and grilled salmon. Entertainment will follow dinner in the One Dock pub. Reservations are required.


Emilitsa, 221-0245

547 Congress St.


The New Year's Eve menu will feature a variety of select entrees from 5 to 9:30 p.m., followed by small plates and signature sparkling cocktails until the ball drops.

Twenty Milk Street, 774-4200

20 Milk St. (in the Portland Regency Hotel and Spa)


Dinner will be served from 5 to 10 p.m. Entrees will include a porcini-encrusted rack of lamb, pecan chicken, lobster linguini, a U.S.D.A. prime New York strip and filet mignon oscar. All entrees will be served with a starch, vegetable and homemade cranberry wheat bread.

Mesa Verde, 774-6089

618 Congress St.

The restaurant will offer its regular Thursday night specials all day long: Stop by for $6 pitchers of margaritas and 50- cent wings.

Five Fifty-Five, 761-0555

555 Congress St.


Chef Steve Corry will prepare a five-course tasting dinner for $100 per person, excluding tax and gratuity. Entrees include dishes such as truffled mac-and-cheese, grass-fed beef tenderloin, and sturgeon and caviar. Wine pairing will be an option, and supplements will be available as well. Bar seats will be available for the full menu or a slimmed-down version. Call for the bar menu and pricing. There will be a complimentary champagne toast at midnight.

Maria's, 772-9232

337 Cumberland Ave.


The Napolitano family will celebrate both the New Year and the 50th anniversary of Maria's. The restaurant will serve a four-course dinner for $45 per person. Entrees include roasted prime rib Florentine; lobster, shrimp and scallop Madelina with a white wine cream sauce; crab-stuffed filet of haddock Milanese; and housemade eggplant parmiagiana.

Hugo's, 774-8538

88 Middle St.


Chef Rob Evans will prepare a $75 menu, with choices, for New Year's Eve. Wine pairings will be optional.

Bar Lola, 775-5652

100 Congress St.


Chef Guy Hernandez will prepare a seven-course dinner for $55 per person. Reserve a table through the restaurant's Web site or through www.opentable.com

Evangeline, 791-2800

190 State St.


Chef Erik Desjarlais will prepare three courses for three seatings at 5:30, 7:30 and 9:30 p.m. There will be two choices per course.

Grace, 828-4422

15 Chestnut St.


There will be two dinner seatings, at 6 and 8:30 p.m., with live jazz followed by a late-night party. The early seating will cost $70 per person for a five-course dinner. The late seating will include the option of the after party, a champagne toast, housemade chocolates and a balloon drop at midnight, all for $90. There will also be a limited number of ''just the party'' tickets for $25. Reservations are required.

The Salt Exchange, 347-5687

245 Commercial St.


The Salt Exchange will offer five courses for $70 per person, and an additional cheese course for $14. To view the complete menu, go to the restaurant's Web site.

-- Meredith Goad, Staff Writer

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Additional Photos

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Jack Milton/Staff Photographer: Five Fifty-Five restaurant Chef Steve Corry juliennes orange peppers Friday, February 15, 2008.

Jack Milton

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Gregory Rec/Staff Photographer The interior of DiSanto's Restaurant in Gray features a wall fashioned from wine corks.

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Staff Photo by Doug Jones, Monday, January 30, 2006: Culinary delights adorn a balcony dining table at 555 Congress as work goes on in the kitchen below. the dishes are: Monkfish "Osso Buco", a pan roasted Monkfish and braised pork belly, with a Meyer lemon gnocchi, and butter braised Brussel Sprouts and garnished with "gremolatu". For dessert, Dadaleares tempts with a "duo of white cakes". One, is a warm ginger cake with Armagnac soaked dates and Calvados Sabayon. The other a Balanese shortcake with poached cranberries, Meyer lemon, and pomegranate curd.

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