New Year’s Eve Roaring 20’s Cabaret

Swing into 2020 at the Inn on the Square featuring

The Jake Bartley Band and Steven Galloway

We are excited to officially announce Greenwood’s Premier New Year’s Eve Event.  Swing into 2020 with big band jams from the Jake Bartley Band along with some of our all time favorite tunes.

We encourage everyone to start planning now for New Year’s Eve the “Best Dressed of 2020”.

Steven Galloway will be in the Fox and Hound Lounge, beginning at 7pm and will help ease us into the evening while we enjoy sharing memories of the year to pass and the year to come.  Beginning at 9pm The Jake Bartley Band will get us swinging into the New Year. There will be a champagne toast and balloon drop with prizes at midnight to swing in the New Year.

Dinner reservations will be required, and the menu will be posted within the upcoming weeks.

If anyone knows how to throw a New Year’s Eve Cabaret, it’s your friends at the Inn on the Square. Join us Celebrating our 5th Annual New Year’s Eve in Uptown Greenwood.  Start making your plans now!

Tickets to the Roaring 20’s Cabaret will be limited and are sure to go fast.  Call the Inn on the Square at (864) 330-1010 to reserve yours now.

Tickets are $40.00 per person

or $70.00 per couple

Hotel Accommodations are still available online at www.innonthesquare.net or by calling directly.

Don’t forget. Included with your stay is a cooked to order, hot breakfast.  No better way to start 2020.

Let’s Party like Gatsby.

 

Appetizers: 

Black eyed Pea Hummus paired with grilled pita bread 

Pickled white shrimp topped with cilantro, fennel and served with cocktail sauce

Soup or Salad: 

Salad of grilled Hendersonville apples, mixed greens, roasted pecans, and feta cheese, served with a homemade apple cider vinaigrette

Crab Bisque Soup

Main Course: 

Petit Filet and 6oz Lobster Tail topped with a Demi glaze sauce, rosemary mashed potatoes, and grilled asparagus

Bone in, Pork-Chop grilled and topped with apple butter, served with mashed sweet potatoes topped with nutmeg roasted pecans, and bacon vinegar collard greens

Pan seared Sea Scallops with a pancetta cream sauce paired with roasted red pepper Roth® smoked gouda grits and lemon Sarvecchio® parmesan asparagus

Pistachio crusted rack of New Zealand Lamb with a rosemary grain mustard cream sauce over mashed potatoes and grilled asparagus. 

Oven roasted Chicken Breast with lemon garlic sauce paired with blended wild rice and bacon vinegar collard greens

Arugula pesto primavera with wild mushrooms, asparagus and blistered tomatoes served over linguini with garlic bread

Dessert Course: 

Creme brûlée made with Madagascar vanilla beans garnished with red raspberries 

Chocolate (It’s just) chess pie topped with whipped cream and shaved Godiva® Belgian chocolate

Pomegranate Champagne sorbet topped with fresh sweet whipped cream