New Years Eve Formal 2024

New Year’s Eve at The Lodge 2024! This Annual Formal Event starts at 8:00pm and tickets INCLUDE hors d’oeuvres, elegant dinner buffet, Music Video DJ entertainment and a champagne toast at midnight! There will be a cash bar to go with all that fun bringing in 2024!

TICKETS ON SALE THE END OF NOVEMBER!

Tickets ARE $75(+TAX) per person available at The Lodge or

BUY TICKETS ONLINE!

BOOK A ROOM!

This was 2023’s Menu (2024’s update coming in December) 

Hors d’oeuvres

Pork Belly – Succulent house smoked pork belly served over a zesty pickled collard green pesto and drizzled with our sweet & smokey BBQ sauce. 

Arancini – Breaded creamy & cheesy risotto balls deep fried to a crisp golden brown and served with a zesty marinara sauce. 

Vegetable Platter – An assortment of fresh cucumbers, cherry tomatoes, celery, baby carrots, broccoli, cauliflower, bell peppers, radish and pepper rings served with creamy homemade ranch dressing. 

Our Elegant Dinner Buffet

Soup:

Loaded Baked Potato Soup

Salads:

Southwest Caesar – Crisp romaine lettuce tossed with seasoned black beans, roasted corn, Roma tomatoes, red onions and crunchy tortilla strips, served with a spicy Caesar dressing.

Garden Tossed Salad – Fresh assorted mixed greens served with crisp cucumbers, plump cherry tomatoes, shredded carrots and red onions with assorted house made dressings to choose from.  

Main Courses:

Italian Swiss Steak – Tender flattened round steak cutlets simmered in a rosemary, blue cheese marinara sauce with peppers, mushrooms and onions paired and crisp herb scented roasted red potato. 

Jamaican Chicken – Char grilled chicken breast marinated in Jamaican jerk spices served over a calabaca cous cous and topped with pina colada sauce and a rum marinated pineapple salsa. 

Salmon Oscar – Tender seared salmon fillets served over flavorful wild rice pilaf and succulent asparagus spears and topped with a creamy house made hollandaise sauce. 

Vegetable Lasagna Rolls – Assorted fresh vegetables mixed with creamy cheeses and stuffed in tender pasta shells, served over a zesty marinara sauce and topped with creamy alfredo sauce.

Desserts:

Poundcakes with Drunken Cherries 

Death by Chocolate Mousse 

Bread Pudding