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Christmas Eve Dinner
Sunday, December 24th

5pm to 9pm
Enjoy a festive evening showcasing the classic flavors of the holidays.
Prix fixe - $95 per person
$40 for children
Optional wine pairing - $65

Christmas Eve Menu
Choose one of each of the following:
Course 1
Half a dozen Whitestone Oysters, champagne Gelee
Leaping waters beef Carpaccio, smoked yolk Mayonnaise, garlic blossom Capers
American red Snapper tartare, early winter Citrus, house cultured Yogurt
Hydroponically grown Lettuces, perigord Truffle vinaigrette, little Stone Mountain

Course 2
Maine Lobster pan roast, brown butter Breadcrumb, madeira and Vadouvan cream
chilled Potato and Leek soup, trout Roe and charred Leek vinaigrette, chive Sticks

Course 3
Georgia mountain Trout, shaved baby fennel Fondue, royal red Shrimp, blood orange Consommé
Pork tenderloin Wellington, Shiitake and Cognac duxelle, braised Collard Greens, buttered big fat Grits
border springs Lamb Saddle, O’henry sweet potatoes glazed in sweet potato Jus, salt roasted Rutabega
Quail lacquered in purple ribbon Sugarcane, barbequed African-runner Peanuts, Sapelo Island kumquat
A Tasting of southern Vegetables

Course 4
Salted caramel Ganache
Bouche de Noel
Citrus Posset, candied Fennel, satsuma Sorbet


Winter Wonderland New Year's Eve Party
Sunday, December 31st

Ring in 2018 with Restaurant Eugene! Join us for an evening of luxury and celebration. Guests will be treated to an opulent 5 or 9 course dinner.

Seating begins at 5:00pm:
$145 for 5 courses + $55 optional wine pairing
Seating begins at 7:00pm:
$225 for 9 courses + $85 for optional wine pairing

New Year's Eve Menus
First seating, 5 courses:
Siberian Sturgeon Caviar custard, whipped Hughes Sorghum, hazelnut Crumb
Red beet cured Yellowtail, pickled georgia Oranges, Green sorrel
maine Lobster and diver Scallop pan roast, shellfish Consommé, sapelo island Sea Beans
5 preparations of Border Springs Lamb, a Tasting of Southern Vegetables
Warm Georgia Pecan Pie, purple ribbon Sugarcane

Second seating, 9 courses:
Siberian Sturgeon Caviar custard, whipped Hughes Sorghum, hazelnut Crumb
Red beet cured Yellowtail, pickled georgia Oranges, Green sorrel
Whole roasted Kabocha Squash, confit Butternut squash, squash seed Granola
maine Lobster and diver Scallop pan roast, shellfish Consommé, sapelo island Sea Beans
Grateful Pastures Chicken, black Truffle and Mushroom stuffing, bloomsdale Spinach
5 preparations of Border Springs Lamb, a Tasting of Southern Vegetables
Winter citrus Posset, variations of baby Fennel, champagne Gelee
Sweetgrass dairy Greenhill en Croute, white Alba Truffles, apple Butter
Warm Georgia Pecan Pie, purple ribbon Sugarcane

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creamy, decadent cheese & bubbles
Thursday, January 18th
6:30pm & 8:15pm

$45 per person, excluding tax & gratuity
Join Restaurant Eugene for a tasting of artisan cheeses with Tim "The Cheese Man" Gaddis. Tim is an active member of the American Cheese Society Certification Committee, a Certified Cheese Professional®, and was inducted to The Guilde Internationale des Fromagers in 2014.

Guests will enjoy a tasting of the following cheeses paired with a wine selected by one of our sommeliers. Check back for a list of specific cheeses and their location of origin.