Celebrate your last meal of 2019 at Havana Beach Bar & Grill with a special 3-course menu! (regular menu not available) Enjoy live entertainment and champagne service.
Open to the public; $125++ per adult and $75++ per child (12 and under). Reservations required (call 850.588.2882).
++Service Charge & Sales Tax Not Included.
New Year's Eve Dinner Menu
First
- Tuna Crudo | textures of winter citrus, Greenman black Spanish radish, Florida botarga, Spanish extra virgin olive oil
- Risotto + Whole Grains | foraged mushrooms, roasted winter squash, crispy shallots, brussels sprouts, mushroom-black garlic emulsion
- Grilled Alaskan Octopus | harissa + mint, Marrakesh panisse,
chickpea + fennel relish, baby mustards
- Oyster Pan Roast | confit fennel and baby potatoes, house made pancetta, Chef Felicia’s grilled sourdough
Second
- Gulf Fish “Cioppino” | mussels, shrimp, littleneck clams, fennel- tomato broth, grilled baguette
- Brian’s Roasted Half Chicken | brussel sprout & sweet potato hash, bacon lardon, chargrilled spring onions, foie gras chicken jus
- Braised Tall Pines Short Ribs | wagyu short rib, sourdough spaetzle, black trumpet mushrooms, heirloom winter squash
- Grilled Venison Loin | venison merguez, French green lentils, winter roots, sauce “tangier”
Third
- Caramel Chocolate Tart | Chocolate Sauce, Chocolate Streusel
- Bourbon Crème Brulee (GF) | Almond Crumble, Blackberries
- Champagne Cake | Strawberry Mousse, Champagne Gelee, Orange Lace Tuile
- Coconut Chai Pudding (Vegan) | Bruleed Grapefruit
Open to the public; $125++ per adult and $75++ per child (12 and under). Reservations required (call 850.588.2882).
++Service Charge & Sales Tax Not Included.
New Year's Eve Dinner Menu
First
- Tuna Crudo | textures of winter citrus, Greenman black Spanish radish, Florida botarga, Spanish extra virgin olive oil
- Risotto + Whole Grains | foraged mushrooms, roasted winter squash, crispy shallots, brussels sprouts, mushroom-black garlic emulsion
- Grilled Alaskan Octopus | harissa + mint, Marrakesh panisse,
chickpea + fennel relish, baby mustards
- Oyster Pan Roast | confit fennel and baby potatoes, house made pancetta, Chef Felicia’s grilled sourdough
Second
- Gulf Fish “Cioppino” | mussels, shrimp, littleneck clams, fennel- tomato broth, grilled baguette
- Brian’s Roasted Half Chicken | brussel sprout & sweet potato hash, bacon lardon, chargrilled spring onions, foie gras chicken jus
- Braised Tall Pines Short Ribs | wagyu short rib, sourdough spaetzle, black trumpet mushrooms, heirloom winter squash
- Grilled Venison Loin | venison merguez, French green lentils, winter roots, sauce “tangier”
Third
- Caramel Chocolate Tart | Chocolate Sauce, Chocolate Streusel
- Bourbon Crème Brulee (GF) | Almond Crumble, Blackberries
- Champagne Cake | Strawberry Mousse, Champagne Gelee, Orange Lace Tuile
- Coconut Chai Pudding (Vegan) | Bruleed Grapefruit
