New Year's Eve 2019

2019 has been an amazing year at The Gideon Putnam, but there's one night of the year where we celebrate saying goodbye to the current year and look forward to the future; New Year's Eve!

Join us at The Gideon Putnam on December 31 and help us ring in the new year! This year's theme is Moulin Rouge, and we will be celebrating in all the style and spectacle of turn-of-the-century Parisian cabaret! Delight your taste buds with a delectable New Year's Eve Dinner prepared by our talented Executive Chef, Luca Brunelle; enjoy holiday drinks and cocktails at our open bar; dance the night away and capture New Year's photo memories with our entertainment provided by Capital Disc Jockeys & Photobooths; and of course, join in the classic New Year's Eve countdown with a champagne toast at midnight. Prizes will be awarded to the three best-dressed attendees, including vouchers for overnight stays and more, so dress your flashiest and you may walk away a winner!

View our 2019 New Years Eve Menu and package information below, and make your reservations today!


New Year's Eve Package

Make a vacation out of our New Year's Eve celebration! With so much revelry to take part in, you probably won't want to try driving home afterward, so reserve a stay at The Gideon Putnam and enjoy your temporary home away from home just steps away from the party. For two people, you will receive:

  • A night's lodging at Gideon Putnam on December 31
  • Tickets to our New Year's Eve celebration
  • Complimentary breakfast the following morning

BOOK NOW

or Call Us at 866-890-1171 and mention Promo Code: NYE

The deadline to book is December 30, 2019, so don't delay; reserve your stay today!


 

New Year's Eve Menu

December 31, 2019

Food Service: 8:00 PM - 10:30 PM
Dessert and Coffee: 10:00 PM - Midnight
Call 518-226-4719 Today to Reserve Your Seats

$100 (plus tax & gratuity)

 

Cocktail Hour

Torchon Brioche

Chicken Cordon Bleu
Parmesan Dijon Cream

Gougeres

Escargot
Puff Pastry

Beet and Chevre Flatbread
Pesto

Stuffed Grape Tomato
Tapenade

Beef Wellington
Chive Creme Fraiche

Fruit & Cheese

Crudite

Baked Brie
Raspberry Preserves, Crostini

Shrimp Cocktail
Champagne Sauce

French Charcuterie

 

Dinner

Wet Salads

Duck Confit
Blackberry Vinaigrette, Baby Kale

Roast Butternut Squash
Craisins, Candied Walnuts, Maple Shallot Dressing, Goat Cheese, Arugula

 

Butcher Block

Carved Filet Mignon
Bearnaise, Whipped Horseradish

Carved Leg of Lamb
Assortment of Chutneys

 

Crepe Station

Chef-inspired Sweet and Savory Creations

 

Pasta Station

Assortment of pastas, accoutrements and a variety of sauces

 

Fruits de Mers

Oysters on the Half Shell

Salmon en Papillote

 

From the Yard

Chicken Supreme
Tarragon Veloute

Roasted Winter Root Vegetables

Rosemary Garlic Fingerlings

 

Desserts

Chef's inspiration of fanciful delights

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