OUTLANDER New Year’s Eve at Renaissance

OUTLANDER HOGMANAY
New Years’ Eve, 2023 – 7:30 p.m.

Don’t miss this unique New Years Eve event at Renaissance.  If you are an OUTLANDER fan or have a fondness of things Scottish this is the event for you.  You will be treated to a sumptuous 3-course Scottish-inspired menu (dinner is served earlier this year) with choices for starter and main course topped off with a complimentary glass of bubbly.  Live entertainment will feature Kingston’s Celtic Kitchen Party with music during dinner and more dancing after dinner and Auld Lang Syne as we ring in 2024!  See details  below and tickets are available on–line.  We have  tables available for groups from 2 to 20 in size.  Period costume or highland regalia are welcome but not necessary.  This will be a HOGMANAY to remember!

MENU

1ST Course
Scotch Broth; or
Highland Beet & Sweet Potato Salad with Toasted Walnuts, Chèvre & Balsamic Vinaigrette
Main Course
Prime Rib au Jus with Mashed Potatoes & Root Vegetable Medley; or
Braised Lamb Shank with Mashed Potatoes & Root Vegetable Medley; or
Basted Salmon with Saffron Rice, Herb Butter & Root Vegetable Medley; or
Inverness Stuffed Pepper with Mashed Potatoes & Root Vegetable Medley with a Tomato Picalilli [vegan]
Dessert
Pippin & Raisin Pie with Whisky Sauce

one complimentary glass of sparkling wine or grape juice

PROGRAM
Cocktails: 7:30
Dinner: 8:00
Dancing: 10:30
Auld Lang Syne 12:00
Good Night – 1:00

Tickets: $79.95 per person (plus taxes and a fixed 15% gratuity) / cash bar service available.  Use the on-line form below for tickets or call 613-530-2550.

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Purchase adult tickets now (dinner-dance at Renaissance - $79.95 per adult

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Purchase children (8 to 12 years of age) tickets now (dinner-dance at Renaissance - $62.95 per adult

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We will choose prime rib as our main course

We will choose lamb shank as our main course

We will choose basted salmon as our main course

We will choose the vegan stuffed pepper as our main course (copy)

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Reservations & Information: 613-530-2550
By e-mail contact: Paul.Fortier@foodandheritage.com