A Festive Fruits de Mer Filled Farewell to 2025
To us, nothing says ‘Let’s Celebrate!’ more than a plateau of icy fresh seafood and glass of something chilled and sparkly. If you’re like us, we’ll save you a seat at this convivial New Year’s Eve lunch—held during the day so you can still put on your dancing shoes (or jammies) later in the evening!
This sweet collaboration with Chef Kristen Murray at her darling French-Norwegian luncheonette, MÅURICE, is a celebration borne of our friendship and mutual reverence for gifts from the sea.
Festive libations by the glass, teacup or bottle will be available for purchase.
Join us in raising a glass and savoring a meal made with intention and care as we reflect back on the year behind us and turn toward the hope and light of all that’s yet to come.
PLEASE NOTE THE FOLLOWING
-MÅURICE is an absolute jewelbox of a restaurant with limited seating. There are only two tables that can accommodate parties larger than two and up to five. Solo diners are welcome!
-Tables for two are first come, first served, and you may be seated communally or at the chef’s counter. Embrace the convivial atmosphere and make new friends with your fellow diners!
-Seating arrangements for guests purchasing tickets separately but wanting to be seated together can be accommodated with advance notice. Please reach out with any requests.
-The ticket price is inclusive of the menu and gratuity as outlined below. Deluxe supplement must be reserved in advance and beverages will be billed onsite.
DETAILS:
📍 MÅURICE Luncheonette — 921 SW Oak St, Portland, OR
📅 New Year’s Eve Day | December 31, 2025
🕐 Lunch service, two seatings | 11am and 2pm | Reservation only, seating is limited
LE MENU
(subject to small changes based on availability and whims)
Plateau de Fruits de Mer
*Oysters on the half with champagne pink peppercorn mignonette
Chilled Pastis mussels with saffron aioli
Poached prawn with gingery cocktail sauce
Piquant pickled snow crab claw
Crab bisque
*Albacore tataki with castelvetrano olive, tarragon and pistachio
Polenta clafoutis with Oregon Dungeness
Bay shrimp Louie roll on housemade brioche
Dessert fit for a Mermaid
MAKE IT DELUXE, PLEASE
All of the above, plus:
*Indulgent Caviar Bump to start
*Scallop crudo
Maine Lobster roll in place of bay shrimp roll
*undercooked foods may increase risk of food borne illness