La Finale New Years Eve
SUPPERCLUB PARTY
DATE
Wed Dec 31, 2014 at 9pm - Sun Jan 1, 2017 at 3am
LOCATION
Jargo
8 Sherbrooke West
Montreal, Quebec
Canada
PARTY INFO
• Minimum age: 21
• Avg age: 21-35
• Old School, Hip-Hop, House, Funk, Disco, Rock
DRESS CODE
No: running shoes, caps, jerseys, baggy pants, torn jeans
NOTE: Minimum age for this event is 21
RESERVE NOW
- Montreal's Official source for New Year's Eve events
- NO credit card fees
- Physical tickets: you only pay a small 20%-40% deposit to reserve your ticket and pay the balance when you pick up your physical tickets
- Willcall and Eticket events require full payment, just show your receipt at the door
- Secure Online Payments for USA & Canada credit cards
EVENT DESCRIPTION
Taste: A five course tantalizing menu created by the skillful gastronomic team from Jargo Restaurant
See: A fully interactive and live production consisting of a sexy & masterfully executed mix of burlesque, acrobatics, silk, pole & ring based acrobatics, samba, & more.
Hear: Music by 2 of Montreal's best local DJ's ARABIKA & GENERAL YAO spinning the best in Old School, Hip-Hop, House, Funk, Disco, Rock & More!
Feel: The incredible vibe that is La Finale; arising from the incredible mix of beautiful people, a stunning venue, beautiful decor, memorable entertainment and amazing music.
And of course, an NYE celebration wouldn't be complete without an available array of VIP Table options available to make your NYE 2015 a truly incredible night
MENU
1 glass Prosecco martini
Amuse bouche:
Foie gras explosion
(Foie gras, apples, pears, calvados)
Appetizer:
Lobster Hennessy bisque garnished with piment despelette creme fraiche
(Lobster bisque, Hennessy, creme fraiche, piment d'espelette)
Entrees:
Beef carpaccio with pickled rosemary squash truffle aioli and roasted
mushrooms (USDA prime filet mignon, butternut squash, truffle aioli, wild
mushrooms)
OR
Brown butter egg yolk ravioli with brussel sprout leaves and fried sage
(Homemade pasta, egg yolk, brussel sprouts, sage, beurre noisette)
OR
Grilled deep sea octopuss glazed with balsamic vanilla reduction and fleur
de sel (Octopuss, balsamic, madagascar vanilla, fleur de sel)
Mains:
Turf plate
Filet mignon 12 oz wrapped in wild boar bacon served with roasted fingerling
potatoes and glazed seasonal veg.
OR
Surf plate
Lobster tail thermidor
Pan seared wild atlantic salmon
Speck wrapped scallops
Served with beet puree and seasonal root vegetables
OR
Veggie plate
Ricotta gnocchi tosseed in thyme butter and lupo romano topped with fresh
baby arugula
Dessert:
Home made doughboys drizzled with Belgium chocolate stuffed with homemade
baileys cream custard.
COMMON QUESTIONS