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New Years Eve 4-Course

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Date: Mon, Dec 31, 2012
Time: 6:00pm - 9:00pm
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New Year’s Eve Extravaganza
Monday, December 31
6pm to 1 am

4-course dinner (no wine pairings) $80++ per person
Reservation Only, seating every half hour from 6pm-9pm

Come ring in the New Year at your Reivented Club! There's no better place to celebrate the new year than 17 floors above it all, toasting atop the city skyline.

Whether you're looking for a hip and chic venue to dance the night away or a romantic intimate dinner for two, the Capital Club has it all. Call the concierge at 408.971.9300 and ask about Chef Michael Miller’s 4-course dinner at $80++ per person, or reserve for our new and original "Vertex Indulgences" at a cover of $30++ per person.

New Year’s Eve wouldn't be complete without an amazing DJ for dancing and a champagne toast, but wait, OUR New Year’s party has even more! Capture the magic of the evening in a complimentary photograph provided by the Capital Club. Reserve for our New Year’s party and we’ll let you know how you can keep the party going all night with our member’s only rate at the Fairmont Hotel. Parking costs in downtown will be through the roof for that night but, not for you. Reserve for our event and we’ll validate your parking 100% so that you can enjoy your evening into the morning hours.

Come dressed to impress... beeds, masks and noise makers provided!

Come celebrate at YOUR Club while you toast to reinventing yourself in 2013!


Amuse Busche


Course 1
Pan-seared Scallops
Parsnip Puree, Citrus Relish

OR

Roasted Quail
Wild Rice Stuffing, Figs, Walnuts and Foie Gras


Course 2
Butternut Squash Bisque
Green Apple Mousse, Dungeness Crab Salad

OR

Lobster Salad
Shaved Asparagus, Fennel and Fingerlings with Blood Orange Dressing



Course 3
Roasted Black Bass
Winter Mushroom Stew, Red Wine with Black Truffle

OR

Porchetta
Sweet Potato Puree, Roasted Garlic and Tomato jus

OR

Filet of Beef
Root Vegetable Gallette, Bearnaise


Course 4
Pumpkin Cheese Cake
Cranberry Pomegranate Compote

OR

Praline Semi-Freddo
Mocha Sauce, Dates and Almond Tuille