Ring in the New Year at the M.A.C.
Whether you're in the mood for a low-key evening or an elegant gala, head to the M.A.C. to ring in the New Year. As always, the M.A.C. will host the party of the year, the New Year's Eve Gala, on Sunday, Dec. 31. If you'd prefer a more private gathering, head to the Jack Buck Grille/Rendezvous Room for an elegant sit-down dinner. Either way, you'll welcome 2007 with a clink of glasses, delicious food and great service.
New Year's Eve Gala
Nobody wants to miss a party everyone will be talking about for months to come. That's why you should make plans now to attend the premier New Year's celebration in St. Louis, the M.A.C.'s New Year's Gala on Sunday, Dec. 31. This elegant affair dates back to the earliest years of the Club and is one of the most celebrated events of the year. To welcome 2007, the theme will be "shades of pink." Included in the price is a champagne toast, party favors, gourmet hors d’oeuvres, an open bar, live music, a continental breakfast and a special gift.
Price is $110 + gratuity. Formal attire is required. For reservations, please call 539-4470.
7:30 p.m. - Hors d'oeuvres and cocktails
8:45 p.m. - Dinner
9 p.m.-1a.m. - Dancing to the Bob Coleman Band
1 a.m. - Continental breakfast
Jack Buck Grille/Rendezvous Room New Year's Celebration
If you're looking to ring in the New Year with a private gathering, there's no place better than the Jack Buck Grille/Rendezvous Room. A champagne toast will be included with the evening's meal selections. Make reservations now at 539-4417.
Starter
Relish Dish with Dipping Sauce
Salads
Classic Caesar Salad
Prepared Table Side
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Baby Lettuce Salad
Sun-Dried Cherries, Candied Walnuts & Gorgonzola Cheese
Tossed in Dijon Mustard Vinaigrette
Entrees
Symphony of Costal Seafood
Pan Seared Florida Red Snapper, Black Tiger Shrimp & Scallops
On Black Risotto with Fine Ratatouille Vegetables
Served with a Saffron Sauce
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Sautéed Veal Chop
With Mushrooms and Madeira Sauce
Bouquet of Asparagus and Broccoli Au Gratin
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Tournedos of Beef Tenderloin
Wrapped in Apple Wood Smoked Bacon & Topped with Sautéed Foie Gras
Served on Braised Endive with Chestnut Mousseline and Grand Veneur Sauce
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Rack of Lamb with a Dijon Mustard Crust
Provencale Style Vegetables and Creamy Potatoes
Sauce Bordelaise
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New England Maine Lobster Poached in Butter
With Fresh Baby Vegetables and Fresh Herbs
Dessert
Pastry Chefs Special Creation |
