The Fish House Celebrates New Year’s Eve!
The Fish House, located on the water in downtown Pensacola, is once again preparing to celebrate the New Year.
The Fish House will be offering two special seatings for the evening, in the main dining room, for our annual New Year’s Eve wine and food event. The seatings will be held at 6 p.m. and 9 p.m. and will feature the culinary creations of Chef Billy Ballou with a fixed-price, five-course menu along with hand-selected wine pairings. The cost per person is $100 (excludes tax and gratuity) with complimentary favors included. As always, we will offer walk-in service all evening throughout the complex, serving from our standard menus.
The featured menu for the New Year’s Eve Wine Dinner is as follows:
Amuse Bouche
Cornbread crisp, wasabi-cream, smoked trout, pickled red onion, and fried capers paired with Jeio, Prosecco Brut, Veneto Italy NV
First Course – Choice of
Country ham and chickpea soup with garlic chili oil paired with Pierre Sparr, Riesling Grande Reserve, Alsace France 2017
House-cured pork belly, Brussels sprouts, winter fruit jam, and balsamic reduction paired with E. Guigal, Côtes du Rhône Rouge, Rhône Valley, France 2016
Second Course
Baby spinach and endive tossed in Port wine vinaigrette with poached pears, toasted walnuts, and blue cheese paired with Stags’ Leap Winery, Chardonnay, Napa Valley 2017
Third Course – Choice of
Seared scallops with Nassau grits, broccolini and ham hock gravy paired with Pierre Sparr, Gewürztraminer, Alsace France 2017
Conecuh pork rind-crusted redfish, served over eggplant-okra ratatouille and finished with meuniere sauce paired with Bouchard Aîné & Fils, Beaujolais-Villages, Burgundy France 2017
Garlic and thyme-rubbed veal chop, served with sweet potato spoon bread, garlic broccolini finished with East Hill honey jus paired with Stags’ Leap Winery, Petite Sirah, Napa Valley 2016
Asian-braised tofu inspired stew, with winter squash and coconut milk paired with Stags’ Leap Winery, Chardonnay, Napa Valley 2017
Dessert – Choice of
“Box of Chocolates” with pecan nougat bonbon, pomegranate dark truffle, white chocolate-dipped fortune cookie, and mocha petit four in a chocolate box paired with Warre’s Port, Porto Warrior Finest Reserve, Douro, Portugal
Orange blossom bundt cake, horchata mousse, Emerald Coast yaupon chai reduction and hibiscus graffiti paired with Three Bridges, Sémillon Botrytis Riverina, New South Wales Australia 2013
To reserve your table for New Year’s Eve Wine Dinner at the Fish House for the 6:00 p.m. or 9:00 p.m. seating, please call (850) 433-9450.
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