Culinary & Wine

New Year's Eve at Plum

When: Sat., Dec. 31, 5 p.m. 2011

Serving an a la carte menu with starters including trotter terrine and roasted beets, entrees including fried farm egg, tripe gratin, and a blood sausage sandwich, and desserts including lemon tart with mint and olive oil ice cream.

Price: varies

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