New Year's Eve at Nana
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Ricardo Pineda prepares a five-course prix-fixe dinner with selections such as beef tartare with quail yolk, horseradish creme fraiche, pickled mushrooms and Douglas fir tips; and seared scallops and braised and crispy pork belly with parsnip puree, chile de arbol syrup and micro greens. A vegetarian prix-fixe is also offered. The 10 p.m. seating includes jazz trio entertainment and a glass of cava.