As 2010 comes to an end, Serendipity 3 and Payard Bistro & Pâtisserie offer New Year’s Eve celebrations to suit guests’ holiday wishes. From a Strip-side, high-energy party on Serendipity’s patio to a cozy dinner with the finest prix-fixe offerings inspired by Chef Fraçois Payard, 2011 will be welcomed with Caesars Palace extravagance.
Ring in the New Year at the premier Strip-side hot spot, Serendipity 3 at Caesars Palace. Guests are invited to indulge in unrivaled Strip views while noshing on an over-the-top buffet prepared by Chef Michael Wolf. Buffet will include Asian chicken salad boxes, Heirloom tomato bruschetta, Kobe sliders, Ahi tuna tacos, jumbo shrimp cocktail, New York steak carving station and a risotto station, and much more. Samplings of the eatery’s famed desserts will be available on the buffet as well including Frrrozen Hot Chocolate “shots” and Serendipity 3 cupcakes sticks. The rich and famous dining offerings will be complemented by a cash bar with cocktails specials from $10 – $14. DJs and live entertainment will keep patrons partying in style. Guests will celebrate 2011 with a complimentary champagne toast as fireworks dazzle overhead at midnight.
General admission tickets may be purchased for the great value of $100 per person the day of or in advance at Serendipity 3 at Caesars Palace. Tickets include buffet, entertainment and champagne toast. The New Year’s Eve party is 9 p.m. – 1 a.m. For groups of eight or more please make reservations by calling 702.731.7379 or 702.731.7778.
Payard Pâtisserie & Bistro
For guests looking to wrap up 2010 with an incredible dining offering, Payard Pâtisserie & Bistro has just the menu. For $55, diners will experience the finest culinary offerings from world-renowned Chef Fraçois Payard’s beautiful Las Vegas bistro. The prix-fixe menu, created by Chef Adil Slassi presents guests with a French dining experience unlike anywhere else on The Strip. For an additional $30, a wine pairing will be added to the prixe fix courses listed below:
Charred Octopus – Dill Pepperade,
Oyster Shallot – Chantilly Beet Jelly,
Duck Rillette – Crostini,
Roasted Eggplant/Tomato Tart
Pan Seared Foie Gras
Roasted Bosc Pear, Sauterne Jelly, Brioche Toast
Tarragon Scented Lobster Tail
Asparagus and Shellfish Fumé
Wild Mushroom Risotto, Perigord Truffles
Roasted Pistachio Rack of Lamb
Ratatouille and Pepperade Sauce
Dover Sole Meuniere
Meyer Lemon Marmelade
Duo de Boeuf
Petit Filet Mignon, Braised Short Rib
Gratin Dauphinois, Bordelaise Sauce
Gratine Pink Champagne
Petit Four, Christmas Log