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VERSION:2.0
PRODID:-//L'Auberge de Sedona - ECPv5.1.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:L'Auberge de Sedona
X-ORIGINAL-URL:https://www.lauberge.com
X-WR-CALDESC:Events for L'Auberge de Sedona
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TZID:UTC
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TZOFFSETFROM:+0000
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TZNAME:UTC
DTSTART:20210101T000000
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20211231
DTEND;VALUE=DATE:20220101
DTSTAMP:20211222T111516
CREATED:20201114T021730Z
LAST-MODIFIED:20211208T225859Z
UID:22096-1640908800-1640995199@www.lauberge.com
SUMMARY:New Year's Eve at Cress on Oak Creek
DESCRIPTION:Cress on Oak Creek looks forward to ringing in 2022 on Friday\, December 31st with L’Auberge de Sedona guests.  A celebratory dinner has been designed with notes of celebration and culinary influences of Southern Europe. Reservations are required by phone or email. \n  \nNew Year’s Eve\, Friday 12/31\, Tasting Dinner Menu with Five Courses\n4:00 PM and 9:00 PM\n$155 per person\nMenu Below \n  \nReservations will only be accepted through phone or email for guests of L’Auberge de Sedona. \nReserve / Inquire \n(855) 905-5745 \n  \nTasting Dinner Menu \nFirst Course (choice of one) \nFoie Gras Custard\, Roasted Porcini Crusted Cauliflower\, \nRoasted Cauliflower Puree\, Shaved White Truffle\, Torn Brioche \n  \nSecond Course (choice of one) \nBourbon Braised Apple Pork\, Black Eyed Peas\, Wilted Greens\, Corn Bread\, Apple Chutney \nGolden Lentil Croquette\, Blood Orange Gastrique\, Sweet Potato Puree\, Charred Romanesco\, Blue Corn Croutons \n  \nThird Course (choice of one) \nButter Braised Maine Lobster\, Pommes Puree\, Pettie Fillet of Beef\, Bordelaise \nPortobello Mushroom Wellington\, Port Wine Butter \nOrganic Breast of Chicken\, Poultry Demi\, Meyer Lemon\, Braised Artichoke\, Crispy Leeks \n  \nCheese Course \nMorbier\, Humbolt Fog\, Stilton\, Taleggio \n  \nDessert \n
URL:https://www.lauberge.com/event/new-years-eve-at-cress-on-oak-creek/
CATEGORIES:Daily Activities
ATTACH;FMTTYPE=image/jpeg:https://www.lauberge.com/content/uploads/2020/11/new-years-eve-at-cress-on-oak-creek.jpg
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