New Year’s Eve “Rat Pack” GalaRATPACK_v2

Wednesday, December 31st, 2014

The Hotel Boulderado opened on New Year’s Day, 1909. The evening prior, the hotel was opened to the local community so that its members could inspect the finery present in downtown Boulder’s first luxury hotel. To commemorate this “preview,” each New Year’s Eve the Boulderado offers a party that attendees talk about all year long.

This year, enjoy dancing to two live bands while attending our New Year’s Eve “Rat Pack” Gala. Dressed in Black with Mark Diamond will be playing in the lobby from 8:30pm until 12:30am, and Raising Cain will be playing in the Event Center of the North Wing from 9:00pm until 1:00am.  Both bands will be playing your favorite dance tunes along with songs by Frank Sinatra, Dean Martin, Sammy Davis Jr. and so many others that made the Rat Pack cool.

Please note: All tickets are pre-paid and non-refundable!

$70 per Person includes dancing to both bands, late-night Hors d’Oeuvres served at 10:00pm to keep you partying into the new year and a champagne toast at midnight.  Guests of the “Rat Pack” Gala are also invited to enjoy License No.1 – our newest cool hangout.  Cash bars will be available throughout the hotel.  Applicable tax and service charge is included.

Late Night Hors d’Oeuvre
Soup and Salad Station
Fondue Soup Sip and Petite Crouton
Truffled Cream of Cauliflower Soup Sip and Crispy Tarragon
Boulderado Waldorf Salad served in Edible Cups
Gin and Tonic Martini Salad “With a Fizz”
Kabob Station
Curry Chicken and Pineapple-Date Chutney
Grilled Teriyaki Beef and Pickled Shishito Peppers
Fresh Mozzarella, Grape Tomato, and Basil Skewers with Aged Balsamic
Dessert Station
Grand Marnier Pudding and Toasted Cashews
Chocolate Espresso Fudge Cake
Cinnamon-Apple Tartlet and Chantilly Cream

To purchase your entry to our New Year’s Eve “Rat Pack” Gala, click here to book on OpenTable.

To enhance your celebration further, enjoy a decadent buffet dinner with reserved seating on the historic Mezzanine overlooking the lobby where  Dressed in Black with Mark Diamond will perform — only available for a limited number of guests!

$175 per Person includes an sumptuous dinner buffet (just like Vegas used to be) at a reserved Private Table for you and your guests, access to both dance parties, a late-night hors d’oeuvre display in the Event Center at 10:00pm, and champagne toast at midnight.
Or, $145 per Person with reserved seating at a Community Table (a table that will accommodate up to 10 guests) and all of the other access afforded to the Private Table guests.  Applicable tax and service charge is included.

To purchase your Private Table or Community Table reservations on our historic Mezzanine, or to reserve The Porch Room for a super exclusive party room for you and 29 of your best friends, call (303) 440-2880.

Or for the complete Boulderado experience, reserve a room and sleep in! Overnight packages include a hotel room, two entries to the “Rat Pack” Gala, the late night Hors d’Oeuvres, and valet parking. Guests with a hotel room can also choose to add the Dinner Buffet to their room package for a reduced price of $130.00 per person for the Private Party or $115.00 per person for the Community Table – up to 2 reduced priced dinner reservations per room.  All other guests will be charged the full menu price.
Traditional Queen Room Package $289
Deluxe Two Queen Room Package $309
Boulderado King Room Package $329
Classic King Room Package $349 (SOLD OUT)
Elegant Suites (One King Bed or Two Queen Beds) Package $399
Presidential Suite Package $449 (SOLD OUT)
Applicable occupancy tax will be added to above room rates.

To reserve your hotel room for New Year’s Eve, call us at (303) 442-4344; you will need to reserve your dinner buffet seats with the sales department after making your hotel room reservation.

Dinner Menu
Boulderado Seafood Station
Cocktail Shrimp and Crab Claws with Cocktail Sauce and Lemons
Shrimp and Scallops Ceviche
Oysters on the Half Shell
Red Alaskan Butterflied King Crab Legs with Drawn Butter
Fava Bean Hummus and Assorted Gourmet Olives with Grilled Vegetables and Pita Crisps
Saffron White Bean Dip with Fresh and Marinated Vegetables
Soup Course
Truffled Cream of Cauliflower with Crispy Tarragon
Beef and Toasted Barley Soup with Demi-Roasted Bone Marrow
Salad Course
Mixed Winter Greens with Pomegranate Seeds, Hearts of Palm, Grape Tomatoes, Curried Hard Cooked Egg, Champagne Vinaigrette
Gin and Tonic Martini Salad “With a Fizz”
Mashed Gold Potatoes with Boursin Cheese, White Quinoa, Roasted Purple Potatoes and Yams
Caramelized Brussels Sprouts with Red Peppers and Pickled Cauliflower
Roasted Winter Vegetables with Fresh Herb Butter
Risotto and Mayacoba Bean Cakes with Seared Greens
Pickled Shishoto Peppers in Yellow Pepper Coulis
Pan-Roasted Scottish Salmon with Pineapple-Date Chutney
Chicken Marengo with Garlic, Tomato, Fried Egg, and Mixed Olives
Traditional Beef Wellington with Pate de Foie Gras, Mushroom Duxelles, Madeira Wine Sauce, and Horseradish Cream Sauce
Dessert Station
Chocolate-Dipped Strawberry Collection
Grand Marnier Pudding and Toasted Cashews
Chocolate Espresso Fudge Cake
Cinnamon-Apple Tartlet with Chantilly Cream