Supper Club

Lazy-Fancy NYE

If there ever was a night you wanted a low-effort menu with maximum returns in fun and friends, New Year’s Eve is it. I think I invented the term lazy-fancy to describe entertaining nights like this. My favorite NYE parties have always been hosted at home – anything from an intimate group to all my friends packed like a tin of sardines. So I created a Lazy-Fancy NYE menu that is perfect for socializing and delivers on taste.



all units: U.S. Imperial

Court Bouillon

  • 10 c water
  • 1 lemon, sliced in half for the boiling water
  • 1 sweet or yellow onion, sliced in half for the boiling water
  • 2 stalks of celery, roughly chopped into chunks for boiling water
  • 2 large orange carrots, roughly chopped into chunks for boiling water
  • 1 head garlic cut in half
  • 2 bay leaves
  • 1 tsp of pepper corns
  • 1 bunch parsley
  • 1 tbsp salt


  • 1 pound peeled and deveined shrimp, raw
  • ½ bunch flat-leaf parsley
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh chives
  • 1 lemon zested
  • 1 tbsp extra virgin olive oil
  • Pinch of flaky sea salt

Cocktail Sauce

  • 1 c ketchup
  • 1 lemon zested
  • 5 tbsp prepared horseradish
  • ½ tsp Worcestershire sauce
  • Hot sauce to taste

Mix the cocktail sauce ingredients in a small bowl, and set aside in the fridge until ready to serve.

Fill a large pot with the water, and add all the ingredients for the court bouillon, excluding the salt, and bring to a boil. Then add the salt and boil the shrimp for 2.5 to 3 minutes. Remove the shrimp and refrigerate for 20 minutes if not serving immediately.

When ready to serve, toss the shrimp in a bowl with the olive oil, herbs, lemon zest and pinch of flaky sea salt.


all units: U.S. Imperial

  • 125g tin of ROE Caviar
  • 8oz crème fraîche
  • 1 tbsp of minced shallots
  • 1 tbsp minced dill
  • 1 tbsp minced chives
  • 1 half lemon, zested
  • 1 bag of sea salt potato chips (Cape Cod Chips are my favorite)

In a small mixing bowl add the creme fraiche and whisk in the herbs, lemon zest and shallots, add a pinch of flaky sea salt. Transfer into a serving bowl, set out with a bowl of potato chips, and tin of caviar *keep caviar chilled until serving, you can also nestle the tin into some crushed ice in a low bowl.

Serves 6-10


all units: U.S. Imperial

  • 2 bunches sage leaves 
  • 1 ¼  c all-purpose flour or GF replacement
  • 12 oz chilled club soda (Topo Chico)
  • Pinch of salt
  • Flaky sea salt for garnish
  • Vegetable Oil for frying

In a medium pot, pour 2” of oil into the pot, heat until the oil reaches 350º (use a cooking thermometer to get  a read)

Using a medium mixing bowl whisk together the flour, pinch of salt, then add the club soda. Separate the sage leaves and individually dunk the leaves into the batter. You can do this in batches. Prepare a small baking sheet or dish lined with a paper towel for the fried sage. 

Then drop the battered sage leaves into the fryer. The leaves will turn golden brown and float to the top. Remove the leaves using a kitchen tong or tweezer, lay the fried sage on the paper towel lined sheet, and sprinkle with flaky sea salt. 

Repeat until you can fill a small bowl to serve as an aperitivo, do your best to serve warm…although they won’t last long! 

Pro-tip: keep the “assembly line” going, invite guests to dunk the sage, while you fry so everyone can pitch in, and also enjoy a hot-crispy sage leaf.

serves 4-6