Ferraro’s Ristorante invites guests to its New Year’s Eve Gala on Sunday, Dec. 31. The evening will include an extravagant four-course dinner prepared by Executive Chef Mimmo Ferraro, midnight toast, music, dancing and party favors to ring in the new year. Attendees can also take advantage of Ferraro’s proximity to the Las Vegas Strip for a fireworks viewing from the restaurant’s newly renovated patio.

The New Year’s Eve Gala is priced at $250 per person plus tax and gratuity.

The full New Year’s Eve menu follows:

Antipasti (choose one):

• Gamberoni Genovese – Australian head-on prawns, citrus sauce, herb oil, toasted bread crumbs
• Granchio Reale d’ Alaska – Half-pound steamed Alaskan king crab, drawn butter
• Crudo di Coda Ricciola – Raw yellowtail, shaved fennel, pine nuts, capers, sea salt, Calabrese chili oil, citrus zest, white balsamic vinaigrette
• Prosciutto Crudo, Parmigiano e Fichi – Del Re Prosciutto di Parma, fried Parmigiano dumpling, stracciatella, figs, hazelnuts, Saba
• Carpaccio di Manzo con Tartufo Nero – Prime raw sirloin, dijonnaise, Parmigiano Reggiano, sliced mushrooms, hazelnuts, fresh black truffle

Primi (choose one):

• Risotto Aragosta e Tartufo Nero – Acquerello risotto, Maine lobster meat, mascarpone, seasonal fresh black truffles
• Ravioli di Cinghiale – Wild boar ravioli, veal demi, butter, hazelnuts, fresh black truffles
• Risotto Spumante con Capesante e Caviale – Acquerello risotto, scallops, citrus zest, sparkling wine, caviar
• Tagliatelle Granchio – Pecorino, lump crab, zucchini flowers, black pepper, lemon zest, breadcrumbs

Secondi (choose one):

• Costelette d’Agnello – Colorado superior double cut lamb chops, Tinker Bell peppers, potato purée, mint demi
• Sogliola ai Capperi – Oven-roasted Holland Dover sole de-boned tableside, lemon, butter, white wine, capers, roasted potato, grilled asparagus
• Wagyu e Aragosta – 4-ounce Royal American Wagyu rib cap, Canadian lobster tail, black truffle sauce, asparagus, potato purée
• Osso Buco – Veal shank braised in red wine reduction served with saffron risotto
• Filetto di Manzo – 8-ounce Butcher’s Block prime filet, balsamic demi reduction, crispy shallots, potato purée

Dolci (choose one):

• Gelato con Tartufo Nero – Hazelnut or vanilla gelato with black truffle
• Limoncello Zabaglione con Torta di Olio d’ Olive – Lemon liquor egg custard, olive oil cake
• Rosalba’s Torta di Formaggio – The matriarch’s cheesecake
• Pandoro e Nutella – An Italian tradition: sweet bread with Nutella

Midnight Toast:

• Sparkling Contratto For England Brut Rosé

Ferraro’s will also accept standard reservations on New Year’s Eve from 4 to 6:30 p.m. Seating for Ferraro’s New Year’s Eve Gala will commence at 9 p.m. Cocktail attire is encouraged for the gala event. Parties of six to 11 guests will be charged an 18% gratuity and parties of 12 or more will be charged a 20% gratuity. No substitutions accepted and guests may not share meals. Entire tables must participate in the New Year’s Eve gala. Pricing is not valid with other offers.

Reservations are required with a credit card. Ferraro’s is also available for holiday party bookings with private dining rooms accommodating eight to 120 people. To make New Year’s Eve Gala reservations or to book a holiday party, call (702) 364-5300.