Eat, Holidays

Circa 1886 New Year's Eve Dinner

When: Fri., Dec. 31, 6:30 & 9:30 p.m. 2010

A five-course meal by Chef Marc Collins that includes a bisque, chilled lobster tail, risotto, an entree, and a trio of desserts. Cost includes a complimentary glass of champagne. Reservations are required.

Price: $100

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