Carnivores and Vegans Unite at Posh on New Year's Eve

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Posh chef-owner Joshua Hebert has more than just New Year's Eve to celebrate on December 31. It also happens to be his restaurant's first anniversary.

Situated on the ground level of the Optima Camelview condos, the fine-dining spot is known for its lack of a traditional menu. Instead of ordering a la carte, you select your likes and dislikes on a checklist, and the kitchen dreams up fanciful tasting menus accordingly.

For New Year's Eve, though, there will be menus -- one, a greatest-hits rundown of favorite dishes from the past year, and the other, a completely vegan dinner.

Vegan cuisine from a chef who excels at exotica like kangaroo meat? Believe it.

It's "so that our friends the vegans can enjoy a civilized composed meal on a night they are often forgotten," Hebert explains.

5 course $55 w /wine...$94...cellar selections...$120

7 course $75 w /wine.....$125......cellar selections...$160

Amuse Bouche

Apple Wasabi Leather, goat cheese

Brut Dargent Rose or 1998 Piper Heidseick

1^st

Baby Octopus salad, frisee, potato, Bacon, ginger

Az Stronghold TAZI, or Scarpetta, Tokai Friulano

2^nd

Shrimp Chorizo, Potato chip Pasta, Crème Fraiche Scallion sauce

3^rd

Porcini dusted skate, Pomegranite glaze, confit shallots

Liocco "Stuhlmuller" or Litterai May's Canyon

4^th

Wild Boar Bacon, Smoked blueberries, avocado

Pio Caesare "dolcetto" or Turley "rattlesnake Ridge" Zin

5^th

Mesquite Braised Veal Cheeks, Maple, peas and carrots

Rodano IGT, or 2001 Rodano Chianti Classico "Viacosta"

6^th

Global Artisan Cheeses

Broadbent Malmsey 5 yr madiera , Or 97 Corison Cabernet

7^th

Duo of Desserts

Pastry Chef Melissa chooses

Quady Elysium, or Royal Tokaji Co. 5 puttyones Tokaji Aszu

Read on for the vegan menu:

Vegan Menu

Amuse Bouche

Coconut Milk Ricotta, confit of Preserved Plum

D'argent Brut Rose

Mountadon Brut Rose

1^St

Buluga Lentil "veloute", braised endive

Ch. Ducasse Bordeaus Blanc or Huet Vouvray, "Le Mont"

2^nd

Blood orange and avocado salad, hazelnuts and roquette

Boutari "kretikos" or Fevre 1er cru Chablis "Fourcharme"

3^rd

Toasted Soy TOFU, Soy mustard glaze, ginger, scallion, kimchee crackling

FST Riesling, or Dom. Weinbach Sylvaner

4^th

Black Truffle and wild mushroom risotto, Mango yolk, iitio onions.

I sistri Chardonnay, '04 or Dom. Raveneau Chablis, '06

5^th

2 Way "Filet" Purple Potato and Butternut Squash, sage "gravy"

Poppy Pinot Noir or Turley "Rattlesnake Ridge" Zin

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