Ring in the new year with bubbly, craft cocktails and whimsical dishes at the all new Lounge at the Marine Room in La Jolla. The menu at the Lounge features a selection of small plates by Executive Chef Mike Minor including Dry Aged Bluefin Tuna Carpaccio made with lemon oil, ginger, yuzu, black winter truffle, and garlic chili aioli; Surf and Turf featuring Hokkaido scallop, Kurobuta pork belly, caviar, bacon, and whiskey jam; and Golden Tartare made with hand cut tenderloin, fermented pineapple mustard aioli, bone marrow butter, pretzel, and black truffle. On New Year’s Eve, the Lounge will be serving specials such as Uni Cornets made with cognac uni mousse, fresh Santa Barbara uni, caviar, and chive; Sonoma Lamb Lollipops made with Oaxacan mole, fermented pineapple chutney, and pumpkin seed crust; and Stone Crab Cocktail made with lemon tarragon aioli and cocktail sauce. The Whistle Pig Wagyu Old Fashioned and Oaxacan Night are the perfect drinks to cheers with while enjoying stunning oceanfront views. The Lounge also offers a special selection of Library Wines available by the glass including options such as Baron "L" De Ladoucette, Loire Valley and Nickel & Nickel, DeCarla Vineyard, Napa Valley. Throughout the night, guests can expect to enjoy lively entertainment. The Lounge will offer three seating times on New Year’s Eve: 4-6pm, 6-9pm, and 9-1am. For more information and to make reservations, visit here! Stay Social! Facebook | Instagram | Twitter
