NEW YEAR'S EVE
December 31, 2023 | seatings 2pm - 9pm
Join us on New Year’s eve as we say goodbye to 2023 & rock in the New Year with live music, a NW Alpine inspired dinner feast, and a fireworks show at 9m. The ski area will be open for night skiing until 9pm as well.
The first seating includes a multi-course dinner, access to Timberline Lodge, live music and dancing, count down & a champagne toast! The table is NOT yours for the evening - you are welcome to enjoy a lobby couch or Ram's Head Bar for the rest of the evening.
$103 per person / $34 kids age 4 - 12 / FREE for children 3 and under
MAKE NEW YEAR'S EVE EARLY SEATING RESERVATIONS
The second seating includes a multi-course dinner, access to Timberline Lodge, live music and dancing, count down, champagne toast, & you keep your table for the night!
$152 per person / $55 kids age 4 - 12 / FREE for children 3 and under
MAKE NEW YEAR'S EVE SECOND SEATING RESERVATIONS
New Year's Eve Menu
Amuse Bouche
FRIED OYSTER BAO BUN - butternut squash soubise, celery root and Hood River apple slaw, roasted kabocha squash
Second Seating Supplement: Choice of Second Course
FOIE GRAS BOUSSE - candied foie gras, rustic sourdough, apple butter, pickled mustard seed
or
VEGETARIAN FOIE GRAS - pickled mushroom, rustic sourdough, apple currant mustarda
Soup
HOPPIN' JOHN SOUP - black eyed peas, lodge sausage, pearl onion, Nueske's lardon
or
Salad
FRISÉE AND GRAPEFRUIT SALAD - grapefruit supremes, frisée, parmesan snow, freeze dried blue berry, smoked almond, citrus vinaigrette
Choice of Main Course
CEDAR PLANKED SALMON - huckleberry foam, root vegetable au gratin, asparagus, confit shallot
or
THOMAS CATTLE FARMS PRIME RIB - horseradish demi-glace, wild mushroom, parsnip mashed potato, honey roasted carrot, balsamic cipollini onion
or
HOGSBACK OATMEAL STOUT BRINED TURKEY BREAST - cornbread stuffing, parsnip mashed potato, haricot vert, wild mushroom, giblet gravy, burnt orange cranberry relish
or
PINK PEPPERCORN ENCRUSTED RACK OF LAMB - minted artichoke, sweet potato rösti, fennel fondue, confit cabbage, lamb demi-glace
or
SAGE RUBBED PORK TENDERLOIN - pear butter, charred broccolini, rosemary fingerling potato, pickled whiskey mustard seed, poached kale, fried parsnip
or
GRILLED TOBU STEAK - purple sweet potato, kabayaki, miso butter, roasted cauliflower puree, spicy mayo, pickled wild mushroom
Second Seating Supplement
CAVIAR - lodge brioche, foie gras butter, shaved pickled egg, chive, caviar
For Dessert
Timberline Pastry Team’s Trio of Sweet Creations