With bassist Carlos Henriquez, trumpeters Michael Rodriguez and Terell Stafford, tenor saxophonist Melissa Aldana, trombonist Marshall Gilkes, flutist/vocalist Jeremy Bosch, pianist Robert Rodriguez, drummer Obed Calvaire, and congueros/vocalist Anthony Almonte.

Carlos Henriquez is the Jazz at Lincoln Center Orchestra’s bassist and “an emerging master in the Latin jazz idiom.” (DownBeat)

Carlos Henriquez rings in the New Year with his all-star nonet at Dizzy’s Club. Hailing from the Bronx, Henriquez is a rare virtuoso in both jazz and Afro-Cuban traditions and a vital voice in the infectious cultural fusion of Latin jazz. He has performed with greats like Tito Puente, Eddie Palmieri, and Celia Cruz since the age of 14, and he is a fan-favorite as bassist of the Jazz at Lincoln Center Orchestra and as the leader of his own small groups. Henriquez regularly headlines concerts in The Appel Room and music directs shows in Rose Theater (including Rubén Blades’ historic performances with the Jazz at Lincoln Center Orchestra), so these shows at Dizzy’s are an exciting opportunity to experience his talents from right up close. Join him at Dizzy’s Club to kick of the new year with good vibes, great food, an unbeatable view, and some of the world’s best musicians.

Ticket price for 12/31/19 at 7:30pm includes a three-course menu. Ticket price for 12/31/19 at 11pm includes a three-course menu plus a midnight champagne toast. Menu Details to come.

The set price covers the performance, menu, and tax; does not include gratuity or additional drinks. Seats will be sold general admission, table, and high table seating. Depending on house availability, customers may be seated with another party. High tables accommodate two seats each. $7 fee applies per seat sold by CenterCharge. $7 fee applies per seat sold via jazz.org. All sales are final, no refunds or exchanges are not available for this event.

New Year’s Eve 2019 Menu

STARTER CHOICES

Winter Squash

roasted acorn squash, frisee, mizuna, pomegranate, goat cheese, beet root, champagne vinaigrette

Cauliflower, Leek & Saffron Soup

house cured lamb prosciutto, crispy sweet potato, chili oil, crème fraiche, chervil

Sous Vide Pork Tenderloin

quail egg, purple potato, broccolini, bourbon pickled jalapeno, black mole, fennel

MAIN CHOICES

Atlantic Hake

farro, collards, black garlic, clam, lobster hollandaise

Duck Confit

puffed quinoa, celeriac, spinach puree, cipollini, plum, sour cherry jus

Butternut Squash Ravioli

black truffle, lacinato kale, sage apple butter, trumpet mushrooms, bosc chip, pecorino

TRIO OF DESSERT

coffee or tea upon request   

Chocolate Daquoise Cake

hopped candy hazelnut.

Salted Caramel Éclair  

golden chocolate honey comb.

Raspberry Panna Cotta

chambord foam.