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Tom Van Lente, who recently took over kitchen duties at White Oak Tavern and Inn, 1200 W. Webster, hosts two NYE events. The first a sit-down four-course dinner (First Course: potato-parsnip soup, crispy potato, poached quail egg, smoked roe scallop crudo, pickled beets, ponzu, togarashi; Second Course: truffle arancini, red pepper aioli, pecorino foie gras-parsnip tart, apple, candied hazelnuts, mustard seeds: Third Course: pan roasted cod, pomme puree, crispy potatoes, brown butter crispy chicken thigh, chanterelle’s, wild rice risotto, chicken jus braised lamb, charred cabbage, sumac pickled onions, tzatziki. Dessert is double chocolate cake, peanut butter mousse, homemade butterfinger
preserved lemon panna cotta, grilled stone fruit preserves, mint) 5-9 p.m. ($65, reservations required).
A tavern party, 10 p.m. to 1 a.m., featuring drinks and appetizers ($35, reservations recommended); $45, at the door.
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preserved lemon panna cotta, grilled stone fruit preserves, mint) 5-9 p.m. ($65, reservations required).
A tavern party, 10 p.m. to 1 a.m., featuring drinks and appetizers ($35, reservations recommended); $45, at the door.
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