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Now Or Never New Year’s Eve Party + Dinner At The Leonardo
December 31, 2017 @ 7:00 pm - January 1, 2018 @ 2:00 am
Now Or Never New Year’s Eve Party at The Leonardo
It’s Now Or Never! The last night of 2017. Let’s celebrate the year that was and ring in 2018 at The Leonardo’s Now Or Never New Year’s Eve party on Dec 31st from 8:30pm-2:00am.
– Music from Take 3 jazz band and Pixie and the Partygrass Boys
– Performances from Taiko Boom (The Leonardo’s resident Taiko drumming group)
– Special guest bartenders Cori Hoekstra and Mike Tuiasoa of Watchtower Cafe
– Animal encounters with Scales and Tails Utah
– Lyra circus performance from Havoq Luscivia
– Complimentary appetizers and champagne toast at midnight
Come and enjoy food and beverage from EVENT SPONSORS Moab Brewery, Sugar House Distillery. Ogdens Own Distillery/ Five Wives Vodka, Beehive Distilling, Sweet Cake Bake Shop, The Sweet Tooth Fairy, Les Madeleines, and Bird Bakes, plus experience incredible event floral from Breezy Floral.
Join of for a midnight champagne toast, and share your New Year’s kiss in the C-131 aircraft or in the atrium under the twinkling lights of the Hylozoic Veil.
Must be 21+ to attend.
Tickets are $30 ONLINE, $35 at the door!
**Members receive $15 admission ONLINE and $20 at the door!
Now Or Never New Year’s Eve Dinner
If you’ve waited all year for the perfect occasion, join us for the Now or Never New Year’s Dinner. Enjoy a one-of-a-kind meal in a unique setting that will end 2017 on a high note.
Join us on Saturday December 31st, from 7-9pm at The Leonardo. The in-house chefs at The Leonardo are preparing a delicious and elegant four-course dinner experience that will be unforgettable.
Must be 21+ to attend.
GENERAL ADMISSION: $60 (drink tickets not included), which also includes admission to the Now or Never NYE party beginning immediately after.
MEMBERS PRICE: $45 (drink tickets not included), which also includes admission to the Now or Never NYE party beginning immediately after.
TICKETS ARE SOLD OUT
First Course: Winter salad with watermelon radish, candy stripe beat, and champagne vinegar dressing. Topped with feta cheese and candied pistachios.
Second Course: Two toasted crostini with Chevre cheese and roasted mushrooms, Cauliflower puree, roasted red pepper drizzle. Topped with parmesan lace crisps.
Third Course: Chicken in lemon, caper, butter, garlic sauce with wild black rice, roasted baby carrots, and butternut squash puree.
Fourth Course: Dessert Buffet