Celebrate New Year
Celebrate New Year's Eve on Catalina
Island!
Reservations
are now being accepted for the 37th Annual New Year's Eve Gala, Thursday,
December 31, 2009, in the world-famous Casino Ballroom. The Yachtsmen, a
17-piece "big band" will take guests back to the heyday of big bands, performing
music from the 30s, 40, 50s & 60s. The Gala includes a
buffet dinner, dancing,
champagne split, one bottle of wine in a specially engraved bottle (#11 in a
series), and party favors. A photographer will be onsite. A trio from the band
will play during the dinner hour, and the full band will perform from 9:00 pm to
1:00 am. Coat & Tie are required; Black Tie is optional.
RESERVE ONLINE NOW!
Reservations for this year's Gala are $175.00 per person.
Dinner reservations will be accepted for 7:00, 7:30, 8:00, or 8:30 pm. Guests
will be admitted into the Ballroom no more than 15 minutes before their
reservation time. Guests arriving early may wait in the Marine Bar on the
Mezzanine, where seating and beverages will be available. The buffet dinner will
be available until approximately 9:15 pm.
Regardless of the time of the reservation, tables are reserved for the entire
evening. Parties of from 3 to 10 will be seated at individual tables. Parties of
11 or more will be seated at two or more tables next to each other. In order to
keep the dance floor as large as possible, parties of 2 will be seated with one
or more other parties of two. A limited number of private tables for 2 are
available on a first come, first served basis, at an additional charge of $50
per couple.
When requesting reservations, please indicate your 1st
and 2nd choices for both dinner time and seating location (see
seating chart). Your requests will be honored as long as seating for your
requested time and/or location is available. Just as with restaurants, theater
and sporting events, reservations must include everyone who is to be seated with
you. Reservations will be accepted under one name, for the total number of
guests in the party. Should there be a change in the size of your party, please
contact the Catalina Island Chamber of Commerce to see if the change can be
accommodated. The closer to New Year's Eve, the more difficult (or impossible)
it will be to accommodate change.
Reservations may be made online, in person at the
Chamber office in Avalon, by mail or by phone. Mail and phone requests may be
made to the Catalina Island Chamber of Commerce, P.O. Box 217, Avalon, CA 90704;
310-510-1520. All reservation requests must be accompanied with full payment,
and reservations will be confirmed by letter. Payment may be made by cash,
check, VISA, MasterCard, or American Express.
RESERVE ONLINE NOW!
Cancellation Policy: A full refund will be issued on
cancelled reservations so long as the event is not sold out and no one has been
turned away. Once the event sells out, refunds will only be made if the
reservation is resold to another party or parties. No refunds will be made after
December 13, 2009 unless the reservation is resold to another party or parties,
regardless of whether the event is sold out or not.
For additional information, please call the Catalina
Island Chamber of Commerce at 310-510-1520 or send an email to
info@CatalinaChamber.com.
Buffet Dinner Menu:
Green Goddess Salad with torn Romaine Hearts, Belgium
Endive, Kalmata Olives, Tear Drop Tomatoes and Artichoke Hearts, tossed in a
creamy Tarragon Dressing;
Baby Bib Lettuce, Hearts of Palm, Sun-dried Cherries,
Crispy Jicama, Fresh Mango and Key Lime Vinaigrette;
Creamy Posto Orzo with Sun-dried Tomatoes and Garlic and
Herb Cheese;
Smashed Yams with Vermont Maple Syrup, Nutmeg Brown
Sugar Better and Ginger Snap Crust;
Haricots-verts and Pan Roasted Shallots in a Merlot
Better Sauce;
Caramelized Savory Winter Root Vegetables -
Turnips, Parsnips, Carrots, Beets, Rutabaga and Chipolini Onions;
Horseradish Encrusted Filet Mignon finished with Savory
Roasted Leek Cream Sauce;
Pan Roasted Hoisin Glazed Filet of Wild Salmon with Red
Curry Coconut Broth;
Assorted Dinner Rolls and Butter;
Chef's selection of Desserts
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