Here’s the working menu for Valentine’s Day 2023:

3 Course prix fixe, $79/ person (Regular menu will not be available)

Bar seating will be available for walk-ins as well as limited pre-order takeout (Order here)

(Vegan options are available– please let us know in advance)

First course, choice of:
Fried Oysters, spicy mayo, Maine uni, tobiko
Duck Confit Cacciatore, crispy polenta, tomato, Castelvetrano olives, ricotta salata
Winter greens, citrus, pomegranate, carrot, hazelnut, persimmon vinaigrette

Second course, choice of:
Pork Chop, fennel pollen, apple and kumquot, savoy cabbage with bacon, sweet potato puree
Arctic Char, lobster-tomato-saffron broth, smoked mussels, potato, fennel
Wild Mushroom Risotto, hen-of-the-woods, black truffles, parmesan

Third course, a dessert plate for two featuring:
Red Velvet Cake, cream cheese icing;
Chocolate Crisp Bar, dark chocolate, caramel, crisped rice, ganache shell;
Chocolate-raspberry macarons

Past Events:

New Year’s Eve 2022

We will be serving a 3-course prix fixe menu (our regular menu will not be available)

The cost is $79/ person (Menu subject to change)

Appetizers: (Choose one)

Lobster stew: knuckle and claw, celeriac cream; lobster toast: creme fraiche, salmon roe
Chicken liver pate: sourdough cracker and raincoast crisps, chicory and fennel salad
Beer-battered delicata squash rings: kale and pinenut pesto, chicory and fennel salad

Entrees: (Choose one)

Seared scallops: chestnut potatoes, brown butter carrots, crispy parsnip
Seared duck breast: dried cherry port sauce, macomber turnip puree, braised kale
Maitake mushroom pappardelle: white wine and parm, perigord truffle

Dessert: (Choose one)

Chocolate praline cake: chocolate mousse, hazelnut
Raspberry-pistachio roll cake: vanilla cream, candied pistachio
Cardamom cake: honey-roasted pear, blood orange anglaise

Dining room reservations can be made here

A la carte takeout will be available– orders must be placed at least 24 hours in advance


Valentine’s Day 2022:

3-course prix fixe, $73/ person (also available a la carte for takeout. Pre-order here)

Appetizer (choose one)

  • Baked oysters, lobster veloute, toasted pepitas
  • Lamb meatballs, ricotta salata
  • Bacon-wrapped, goat cheese-stuffed dates; balsamic drizzle
  • Smoked beet stuffed mushroom, vegan chorizo, avocado puree, walnut cheese sauce, crispy tortilla strips

Entree (choose one)

  • Rosemary brisket, demi glaze, mashed potatoes, green beans, crispy shallots
  • Duck breast, white bean and duck confit croquette, blood orange-frisee salad
  • Roasted grain bowl: toasted millet, truffled lentils, kale, roasted vegetables
  • Seafood manicotti: fresh pasta, scallops, shrimp, lobster, tomato sauce, grana padano


Share plate for two:

Red velvet cake, cream cheese ice cream

Brownie hearts, whipped cream, mixed berries, raspberry meringue

Maple cheese cake

New Year’s Eve 2021

We will be serving a 3-course prix fixe menu (our regular menu will not be available)

The cost is $72/ person (Menu subject to change)

Appetizers: (Choose one)

Lobster stew

Fried short rib ravioli

Potato croquettes

Truffled stuffed mushrooms

Entrees: (Choose one)

Duck confit cassoulet

Braised beef cheeks, duckfat potatoes, creamed spinach

Sweet potato gnocchi, truffled cashew cream sauce, mushrooms, brussles sprouts, chestnuts

Crab-stuffed sole, farro risotto, glazed carrots

Dessert: (Choose one)

Chocolate almond torte, toffee, whipped cream

Lemon Swiss roll, mascarpone cream coconut dusting

Gingerbread man cookie bowl, pear bavarois, Grand Marnier creme anglais

Dining room reservations can be made here

A la carte takeout will be available– orders must be placed at least 24 hours in advance

Click here to see the menu and place your order


Past Events:

Valentine’s Day 2021: Sunday, February 14th


Crispy shiitake mushrooms: Sriracha-soy dipping sauce. $9

Shrimp cocktail [5]: Roasted jalapeno cocktail sauce. $11

Lamb meatballs [4]: Garlic breadcrumbs, mint, ricotta salata. $13

Winter salad: Mixed greens, goat-feta, spiced walnuts, shaved red onion, crispy chickpeas, kalamata olives, apple vinaigrette. $15

Bibb salad: Bibb lettuce, creamy buttermilk dressing, beets, poached egg, crispy onions. $13


Pork schnitzel: Rye spaetzle, charred purple cabbage, roasted apple mustard. $30

Crab-stuffed sole: Crispy potato cake, haricot vert, creamy citrus vinaigrette. $32

Wild mushroom ragu: Fresh pappardelle,  truffled ricotta. $30

Duck: Seared breast, duck confit risotto, pickled cherry relish. $35

Gorditas:Thick tortillas made with masa and potato. Chili-lime squash and turnip, refried beans, guacatillo, cabbage, cashew-chili sauce, pepitas [vegan]. $24

Steak: Spice-rubbed club sirloin, red onion compote, smashed red bliss potatoes w/cotija cheese, roasted brussels sprouts. $34


Chocolate truffle assortment. $11

Red velvet cake: Cream cheese icing. $11

Mexican chocolate cake: Vanilla bean butter cream, buttered popcorn ice cream. $11

Lemon curd tart: Almond shortbread crust, whipped cream, meringue kisses. $11

Orders can be placed until 4pm on Saturday by clicking here

Past Events:

Valentine’s Day 2020

$68 per person

first course, choice of:
Oysters Rockefeller
watercress, dill dressing


Chicken liver pate
raspberry preserves, toasted brioche, arugula purée, house pickles


Smoked beet carpaccio
herbs de Provence goat cheese, cara cara and blood oranges, greens, pomegranate vinaigrette

second course, choice of:
Beef Wellington
Filet mignon, mushroom duxelles, puff pastry, asparagus, potato purée, demi-glacé


Fresh fusilli
spring mushrooms, asparagus, charred cauliflower, lemon, pink peppercorns, ricotta salata


Lobster-stuffed sole
herbed rice, lemon-butter hericot vert

third course, a dessert plate for the table featuring:
Coffee-chocolate-almond cake
Raspberry-cherry blossom tea custard, shortbread, meringue
Salted caramel panna cotta, orange segments

Past Events:

New Year’s Eve 2019 (Subject to further tweaking)

$68 per person

first course, choice of:
Lobster stew
lobster toast, crème fraîche, salmon roe*
Steak tartare*
lemon truffle-dressed greens, sourdough crackers
Wild mushroom spring rolls
apricot-duck sauce

second course, choice of:
Halibut en papillote
Roasted fingerlings, haricot vert, romesco, lemon chip, herb butter
Stuffed pork chop*
cheddar-apple stuffing, crispy brussels sprouts, maple glaze
Truffled mac & cheese
pipette pasta, cheddar, gruyere, garlic breadcrumbs, shaved winter black truffle (available vegan)

third course, choice of:
German chocolate bombe
custard, coconut, pecan
Blood orange curd tartlet
toasted Swiss meringue
Cardamom cake
honey-roasted pear, ginger creme anglaise, candied orange zest

(A la carte option will be available to walk-in diners at the bar)

(Previous Events…)

More Details:

All proceeds of these beverages will go directly to Dana Farber:

  • Harpoon PMC Beer (Brut IPA with Blood Orange and tangerine, 4.5% abv)
  • Trillium DDH Summer St IPA, 7.1% abv)
  • Archer Roose Rose wine (Provence, France)

Silent Auction and Raffle Items:

  • $100 Salmagundi Gift Card
  • $200 Station 8 Gift Card (With Alayna)
  • $50 Streetcar Gift Card
  • $100 Publick House Gift Card
  • Pair of Bruins tickets
  • $150 Trillium Gift Card
  • Trillium Glassware
  • Room 68 Puzzle
  • Allagash-branded Patagonia Jacket (Size Large)
  • Pretty Things Beers
  • Pair of Hello Dolly tickets
  • Hive swag

For sale:

  • Soft Pretzels by Chef Brendan
  • Bike-themed iced sugar cookies by Chef Evelyn

Here’s a link to donate directly

Valentine’s Day 2019– three courses, $68 per person

First course, choice of:

Thai Duck Meatballs – ground duck, hoisin glaze, sesame, orange zest, greens

Fra diavolo arancini- Orzo, clams, shrimp, scallops, mussels, tomato sauce, preserved lemon aioli

Paneer purses, beet vinaigrette, micro-green salad

Second course, choice of:

Lamb Osso Bucco; lamb Demi-glacé, braised Escarole and gigante beans

Seared Mahi-mahi; Roasted pineapple wild rice, avocado crema, pickled red onion curtido

Sweet Potato Gnocchi alla Vodka; broccoli rabe, charred fennel, sun dried tomato – cashew cream sauce, pine nut gremolata

Dessert course, platter for two:

White chocolate-lavender tartlet with lemon card

Brandysnap cannolis with persimmon-mascarpone cream

Liqueur-infused chocolate truffles in a chocolate bowl

Meringue peppermint kisses

Valentine’s Day 2018 — three courses, $65/per person

first course, choice of:

Oysters casino
3 oysters, casino butter, garlic bread crumbs
Chorizo-stuffed mushrooms
house-made chorizo, baby bella mushrooms
Arugula salad
blood oranges, candied pecans, cambozola, balsamic vinaigrette

second course, choice of:

Braised short rib
red wine, rutabaga au gratin, ratatouille
Wild mushroom risotto
Ben’s wild mushrooms, shaved black truffle, parmesan
Lobster ‘pot pie’
rich lobster stew, flaky puff pastry, salmon roe

third course, a dessert plate for the table featuring:

Profiterole swans, white chocolate mousse, raspberries
Chocolate Neapolitan
Blood orange meringue tarts
Dark chocolate-dipped strawberries


New Year’s Eve 2017

$65 per person

first course, choice of:

Lobster stew
lobster toast, crème fraîche, salmon roe*
House-made charcuterie
chicken liver mousse, head cheese, pickles, raincoast crisp crackers
Citrus and beet salad
mixed greens, cara cara and blood orange, goat cheese vinaigrette

second course, choice of:
Pistachio-wasabi tuna steak*
miso baby bok choy, jasmine rice
Stuffed pork chop*
cheddar-apple-sage stuffing, arugula, truffle salt
Ravioli two ways
mini wild mushroom, raviolo al uovo* (egg yolk), brown butter, herbs, shaved black truffle

third course, choice of:
Austrian chocolate torte

Lemon-ginger icebox cake

Walnut meringue
coffee buttercream, dulce de leche

(A la carte option will be available to walk-in diners at the bar)

Here are some of our past events:

NEW YEAR’S EVE 2015 at VEE VEE, Three Courses, $60/person

first course, choice of:

Lobster stew
lobster toast, crème fraîche, salmon roe*

Duck and chicken liver paté
raincoast crisps, cherry-port mostarda

Roasted beet carpaccio
buttermilk-goat cheese crema, bitter greens, dill vinaigrette, parsnip chips

second course, choice of:

Evelyn’s potato gnocchi
wild mushrooms, Burgundy truffle, spinach,  romano cheese, w/ or w/out pancetta

Club sirloin steak*
bacon/blue/cheese/jalapeño crispy potatoes, sunny egg, hollandaise, watercress

Miso-marinated sea bass
black rice, Chinese broccoli, crispy brussels sprouts, oyster sauce

third course, choice of:

Lemon roulade
coconut, lemon-cream cheese filling, blackberry coulis

Frozen chocolate soufflé
cinnamon whipped cream

Austrian walnut-espresso torte

NEW YEAR’S EVE 2014 at Vee Vee —

Say goodbye to 2014 with us as we ring in the new year with a delicious prix fixe dinner. $55/per person, three fantastic courses.

s t a r t:

– Lobster stew, lobster toast, creme fraiche; or,

– Pork rillettes, crostini, whole grain mustard, cornichons; or,  

– Rung’s fresh spring rolls, peanut sauce.


m a i n:

– Wild rice cakes, roasted vegetables, sauce of locally-foraged mushrooms, parsnip chips; or,

– Roasted halibut, provencal-style vegetables, roasted Allandale Farm fingerling potatoes; or, 

– Club sirloin steak, carrot soufflé, broccoli rabe, French onion soup sauce.


d e s s e r t:

– Chocolate roulade,  mocha-mint crème anglaise; or,

– Mead-poached pear, spiced pecans; or,

– Sticky toffee pudding, candied orange.

To make your reservation, click here. Book early, spots are already filling up!

The 6 seats at the bar will be available for walk-ins and an a la carte option will be available there.

[Menu subject to further tinkering…]



More info about the beer:

Through two decades of epic live performances, ups and downs, breakups and reunions, self-financed basement sessions and major-label releases, there’s been one constant for indie legends Guided by Voices: lots and lots of American lager.

To celebrate the band’s independent spirit and the 20th anniversary of the classic album Bee Thousand, Dogfish Head has brewed the bracing but highly quaffable BEER Thousand. This imperial lager includes 10 grains and 10 hop varieties and clocks in at 10% ABV.

10x10x10 = BEER Thousand.

No sipper, BEER Thousand looks like a light lager and has much of the light lager recipe DNA but it is amplified like a barleywine. Fleeting fruit notes in the aroma give way to a sweet and malty flavor and a clean, warm finish. It goes down perfectly between barrages of low-fi 90-second jams.

“I can’t believe it’s been 20 years,” says GBV frontman Robert Pollard. “But I’ll drink to that.”

endling flyer taco project