New Year’s Eve


CARIBOU CLUB NEW YEAR’S EVE 2016

This is an exceptionally special evening at The Caribou.  Ring in the new year with us!
The club is impeccably decorated and guests dress in black tie (although not required).  There is a midnight count down, favors, and DJ music for dancing.  We offer an amazing – “Grand Degustation”- 5 course tasting menu for those who choose to have dinner with us, and only 1 seating.  This insures you your very own piece of Caribou Real Estate” for the night!
Members may make dinner reservations and invite an unlimited number of guests for dinner.  The price for dinner is $750 plus tax, gratuity and libation per guest.
All members are invited in for cocktails and dancing after 11pm, free of charge.  If a member would like to bring a guest for the dance party, the cost is $200 per guest.
We keep the club at a comfortable number, so there is room to move around and to make a great party.

 This night will sell out, for both dinner and nightclub guest passes – RSVP ASAP!

For more details and reservations please call (970) 925-2929 or e-mail us at info@caribouclub.com.

NEW YEAR’S EVE MENU 

1ST COURSE- CHOICE OF 

New Zealand King Salmon Tartare
bourbon fish sauce, fresh herbs, gold trout roe, local potato, crispy skin

Hearts of Palm Salad
sweet onion, heirloom tomato, papaya, chili, jicama, finger lime, coconut cream

Smoked Elk Carpaccio
black radish, mustard sprouts, popped capers, pecorino toscano, pickled garlic aioli, ciabatta

2ND COURSE- CHOICE OF

Seared Nantucket Bay Scallops
Imperial caviar, brioche, poached quail eggs, chive sabayon

Hazelnut Crusted Foie Gras
Medjool date savarin, 5-spice salted apple preserves

Trumpet Mushroom Consommé
black truffled potato dumplings, white asparagus, shallot essence

3RD COURSE – CHOICE OF

Red Chili Rubbed Quail
prickly pear jam, crisp marinated vegetables, marigold tortillas

Tempura King Crab Causa
avocado, purple potato, spicy sweet corn relish, aji amarillo emulsion

Artichoke Tartlet
sweet pepper, Bra cheese, bitter greens, pine nuts

4TH COURSE – CHOICE OF

Porcini Dusted Lamb
turnip gratin, water spinach, Opus One demi glace

Poached Turbot
abalone mushroom, roasted Romanesco cauliflower, Maine lobster velouté

White Truffle Risotto
cippolini onion confit, olive oil crostini, shaved white Alba truffle

Dessert
Chocolate Pomegranate Napoleon
devils food cake, pomegranate mousse, dark chocolate cremeux, port gelato

Vanilla and Champagne Panna Cotta
vanilla panna cotta, champagne-blood orange  gelee, citrus tuile, blood orange espuma, champane sorbet