Five Courses to the New Year

Five Courses to the New Year

Five Courses to the New Year

Welcome the new year with an exceptional evening of culinary discovery at West End Social. Join us for an exclusive five-course tasting menu that celebrates the season through distinctive local influences, premium ingredients, and refined culinary expression.

For an elevated experience, complement each course with a curated wine pairing, featuring selections from renowned wine regions around the world. Each pour brings a new dimension to the menu, creating a harmonious progression of flavors throughout the evening.

Whether marking the occasion with an intimate dinner for two or gathering with friends to welcome the year ahead, West End Social offers a sophisticated setting for a celebratory evening in Aspen.

The 5-course tasting menu is 185.00 per guest and wine pairing addition is 65.00 per guest. Tickets can be purchased through OpenTable. Seatings available from 5:00 PM – 8:00 PM. Reservations Required.

 

MENU

AMUSE BOUCHE:

Paired with Henners Brut NV - East Sussex, UK
Smoked Trout Mousse
crispy rice cracker | pickled apple
Roasted Beet and Apple
crispy rice cracker | pickled apple | pickled mustard seeds

FIRST COURSE CHOICE OF:

Paired with Edalise Rose NV - Cotes de Provence, FR
Butter Poached Lobster
celery root puree | winter citrus | crispy leeks | chive oil | lobster nage
Colorado Bison Tartare
smoked egg | pickled mustard seeds | dijon mustard | crispy potato | grilled sourdough
Golden Beet Carpaccio
whipped goat cheese | blood orange | candied pistachio | micro arugula | aged balsamic

SECOND COURSE CHOICE OF:

Paired with Collina San Ponzio Nebbiolo d'Alba '21 - Piedmont, IT

Seared Diver Scallops
cauliflower | brown butter | pancetta | apple gastric
Colorado Rack of Lamb
wild mushroom risotto | thumbelina carrots | red wine demi
Longevity Noodles
shiitake and maitake mushroom | ginger-scallion broth | crispy shallot | shaved black truffles

THIRD COURSE CHOICE OF:

Paired with Maison Sichel, Saint Esteph '20 - Bordeaux, FR
Butter Poached Ora King Salmon
potato pave | baby spinach | champagne beurre blanc | salmon roe
Grilled Venison Tenderloin
potato fondant | crispy brussels sprouts | juniper scented demi
Roasted Honeynut Squash
parsnip puree | brown butter hazelnuts | wild mushroom ragout | crispy sage

FOURTH COURSE CHOICE OF:

Paired with Caliche Estate, Albarino - Ancient Lakes, WA
Myer Lemon and Champagne Sorbet
champagne granita | candied lemon | mint
Artisan Cheese Selection
local and regional cheeses | house lavash | spiced walnuts| honeycomb | fruit preserves

FIFTH COURSE CHOICE OF:

Paired with Chateau Broustet Sauternes '20 - Bordeaux, FR
Valrhona Chocolate Cremeux
hazelnut praline | caramel sauce
Myer Lemon Curd
toasted italian meringue | pistachio crumble | raspberry sorbet