We’ve planned an elegant and memorable party you will not forget. Each ticket includes three cocktails by our craft mixologist, farm fresh appetizers by Executive Chef Stacey Combs, live DJ and dance floor, and the finale… a silver balloon drop, champagne, and caviar at midnight!
Hors d’œuvre Menu
Braised Beef Shortrib ‘Vol au Vent’, Sebastopol Shiitake, Green Peppercorn
New Orleans-style BBQ Shrimp, Fried Red Corn Polenta, Holy Trinity
Tamarind and Pomegranate-glazed Winter Squash Fondant
Caramel Apple Pie Bars, Pickled Apple, Flower Petals
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