Several times a year, we host coursed dinners with a local winery, brewery, or other business, or create a themed dinner around a type of food, spirit, or cocktail. In addition, we offer special menus a few times year such as Valentine’s Day and New Year’s Eve. Check our Facebook page to see all of our upcoming special dinner menus or themed dinners. We also have weekly special offerings, so there is always something new to try!


Please join us for a special New Year’s Eve dinner on Tuesday, December 31st to ring in the New Year 2020! We will open at 5:00pm and the last seating will be at 9:30pm. We will be offering a special four course dinner menu created by Executive Chef Conor Claffey-Koller and Pastry Chef Jeffrey Kimura. Price is $65 per person (except where noted; does not include beverages or gratuity). We will also have a selection of items available from our regular dining menu. Reservations are recommended so please call 541-753-2222 or online at to reserve your seat today! We will be closed Sunday, December 22nd – Thursday, December 26th as well as Wednesday, January 1st to celebrate the holidays with family and friends. Cheers!


New Year’s Eve Dinner
del Alma Restaurant
Tuesday, December 31st from 5:00-9:30pm

Executive Chef: Conor Claffey-Koller
Pastry Chef: Jeffrey Kimura

 First Course
(choice of)

“Torta Ahogada”
Toasted sandwich of queso Oaxaca, black beans, cauliflower “chorizo” and potato, served with chile de arbol-tomato gel, crema Mexicana, avocado crema, pico de gallo, radish

 Dungeness Crab Ceviche (add $5)
Cucumber escabeche, guava-aji panca sauce, tostones, cilantro, jalapeño

 Beef and Blue Cheese Empanada
Fresh masa filled with braised beef and smoked blue cheese, served with sweet corn atole, pickled onion, sweet pea greens

 Ham and Cheese Croquettas
Served with chipotle mustard, shaved fennel and apple salad

Second Course
(choice of)

Arugula and Winter Citrus Ensalada

Crab Bisque
Dungeness crab, crema Mexicana, pico de gallo, radish

Third Course
(choice of)

Fresh masa filled with poblano rajas, Froylan queso, served with pipián rojo, roasted tomatillo and grilled onion salad

 Seared Albacore and Prawns in Crema
Lobster cream sauce, jalapeño gel, winter squash, roasted Brussels sprouts, olive and caper salsa

 Filet Medallions (add $10)
Served with beef enchilada San Miguel, melted leeks, pomegranate salsa

 Grilled Chileajo Pork
Pork shoulder rolled with oregano and garlic, served with chileajo sauce, salsa negra, radish, sautéed sweet potatoes and kalettes

Fourth Course
(choice of)

Pumpkin Cake
Butternut squash caramel, ginger gastrique, ginger tuile, pumpkin spice ice cream

 “Tequila Shot” Tartlet
Lime curd, mezcal ice cream, almond pâte sablée, lime supremes, flake salt

 Chocolate Ganache Bomba
Vegan chocolate ganache, dark chocolate shell, almond dulce de leche, chile-compressed persimmon and orange, blood orange sorbet

 Saffron Poached Pear
Fromage blanc mousse, almond praline, black pepper ice cream

~ Menu items subject to change due to seasonal availability ~