in Events, Hotels & Resorts, Restaurants, Wine & Spirits

Hawksworth Hot List for New Year’s Eve

Make a last-minute winter escape to Nita Lake Lodge this New Year’s Eve and enjoy tasty culinary celebrations at Whistler’s lauded Aura Restaurant. With a menu inspired by seasonal organic vegetables, Aura specializes in modern, Pacific cuisine that is rooted in classical culinary craft.

Set on the water at Nita Lake Lodge, New Year’s Eve at Aura Restaurant is sure to festive and memorable. Executive Chef Michael Guy and his talented team will be serving up a spectacular menu priced at $95 per person, not including taxes and gratuity. There will be two seatings available at 5pm and 8pm.

Menu highlights include smoked foie gras, saffron poached black cod, seared Pacific albacore tuna and slow cooked beef rib.

For reservations please call 1-888-755-6482.

 

New Year’s Eve Menu

Glass of Champagne


Amuse bouche

 Scallops
Seared Alaskan scallops wrapped in speck ham, with beluga lentil salad
Pickled shimeji mushrooms, celery root puree & mushroom sauce

Ricotta Gnocchi
Red kuri squash and amaretto puree, black trumpet mushrooms,
Fried sage, almond butter, spinach, dried black olive & pecorino romano

Smoked Foie Gras and Chicken Liver Terrine
Smooth parfait style terrine, with pears, Lillooet honey,
hazelnut oil, sea salt & toasted brioche
~
Saffron Poached Black Cod
Slow cooked in saffron butter & served with coco beans, chorizo
Butternut squash, fried calamari, oregano & calamari romesco sauce

Seared Pacific Albacore Tuna
Cooked rare, served with chickpea fritters, Moroccan spices, pistachios,
Tangerines, broccoletti, spicy marinated eggplant & olive oil vinaigrette

Slow Cooked Beef Rib
Tender boneless braised beef, Oka cheese mashed potatoes, King oyster mushrooms,
Cauliflower puree, smoked bacon & rich braising jus
~
Lemon Meringue Pie
Berry sorbet, fresh berries, mint & vanilla oil

 Vanilla and Ice Wine Frozen Parfait
Apple pie purree, pecan crumble, sabayon & Saskatoon syrup

 Tiramisu
Mascarpone ice cream, chocolate, baileys & espresso soaked savoiardis’

 Mignardises / Petit Fours for the Table