Decor Jette helps Austin to get their NYE Pre-Party On!
Decor Jette is assisting Cissi's Market with their SoCo Soiree taking place on New Year's Eve.
From 7 pm to pm on NYE, Cissi's is helping locals to get their Pre-Party on.
Please see details below.
 Get your NYE Pre-Party on at
Cissi's
Specials from 7 pm - 8 pm on NYE only! Cocktails: $5 Hand-cut Waffle Potato Chips with Gruyere
Surchoix,Classic Black Velvet - Sparkling wine and Guinness Mimosa - Fresh squeezed organic orange juice with premium champagne Kir Royal Gaufrettes Appetizers:: $1 Fleur de Sel & a chiffonade of Parsley |
Join us for Cissi's SoCo
New Year's Soirée
The event will feature a prix-fixe three course New Year's dinner designed by Head Chef Deegan McClung and Pastry Chef Faith Chan for $45. Guests also have the option of sampling wine pairings especially selected by Cissi's Wine Bar's renowned sommelier Nat Davis to compliment each course. This wine and food prix-fixe pairing is priced at $75 per guest.
In keeping with Cissi's Market's mission to use organic and local produce and products, the event will benefit the non profit organization I Live Here, I Give Here.
(The I Live Here, I Give Here campaign is on a mission to boost local giving by educating fellow Austinites about the needs in our community.)
Romantic Prize Giveaways: A romantic picnic for two prepared by Chef Deegan McClung, a private wine tasting for two by Sommelier Nat Davis, and a Gourmet Gift Basket are three of the prizes being given away at the event.
The event will take place from 6 pm to midnight on New Yea's Eve and there will be five one hour prix-fixe dinner seating's taking place at 6 pm, 7 pm, 8 pm, 9 pm and 10 pm.
Reservations are limited and can be made by emailing Cissi's Catering Coordinator Kate Wallace at kwallace@cissismarket.com. "Walk-in's" are welcome will be accommodated in the swanky bar area.
Menu
Amuse
Bouche
Totten Virginica Oysters
with
Cucumber Relish and grapefruit Zest
First Course
Ravioli of braised Pig Cheek
with seared Scallops, Black-Eyed Peas,
And
Collard Greens
Second
Course
Terrine of Foie Gras
with pickled Golden Raisins,
Vandouvan-Raisin Consomme, roasted Cocoa Nib Salt,
And
house-made Brioche
Dessert
Warm Pistachio Griddle Cake
With Meyer Lemon Curd, Olive Oil Ice Cream, & salted Pistachio Brittle
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