CARIBOU CLUB NEW YEAR’S EVE
This is an exceptionally special evening at The Caribou. Ring in the new year with us!
The club is impeccably decorated, 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 firstname.lastname@example.org.
New Year’s Eve 2014 Menu:
A Choice of Menu Selections
black truffles, farm fresh egg yolk, bitter greens, toasted brioche
Four Tastes From The Sea
crab tiradito, silver thai char tartare , bay scallop & caviar, sweet shrimp & cardamon tomatoes
Salad of White Asparagus
breakfast radish, celeriac fondue, hearts of palm, champagne vinaigrette
Foie Gras Ingot
Shrimp & Konbu Consommé
crunchy vegetables, dumplings, water chestnuts
Sweet Potato Tamale
jalapeño creamed corn
steamed bun, Szechuan pickles, chipotle plum sauce
Salmon Sashimi Under Glass
lemongrass sorbet, heirloom sprouts, spicy tapioca
Crisp Vegetable Tempura
miso dashi, yellow ginger mayo
Rice Cracker Crusted Tuna
lemon shiitake, baby kimchee
Black Trumpet Lamb Chops
artichoke flan, crisp parsnips, cherry bordelaise
White Truffle Risotto
roasted cauliflower, Taleggio, shaved white truffles
Midnight Chocolate Truffle
layered vanilla bean mousse, dark chocolate, cremeux, raspberry
hazelnut angel cake, lemon yuzu crème, plum coulis, chantilly