Bring in the New Year Belleview Biltmore Style
December 30th- January 1st, 2009

Come welcome in the New Year at the Belleview Biltmore Resort & Spa!

Inclusive Packages:

2 Night Package Price:  *$250 Per Person Based Upon Double Occupancy
1 Night Package Price:  *$213 Per Person Based Upon Double Occupancy

Our packages include a standard guestroom (Tuesday and Wednesday for the 2 night package and Wednesday only for the 1 night package), Welcome Reception (2 night package only), Gourmet New Year’s Eve Buffet Dinner, Champagne Toast, Party Favors, Dancing To Live Music with "The Shawn Brown Band” from 9:00 pm to 1:00 am, And an Open Bar from 8:00 pm to 1:00 am.

*Package Pricing is Inclusive of All Taxes and Gratuities

Ala Carte & Upgrades

• Upgrade to a suite for an additional $75.00 (Limited Availability)
• The New Year’s Eve Gala Buffet Dinner is $175.00 (inclusive) per person. (Does Not Include Guestroom)

Tuesday, December 30th, 2008

• Champagne Welcome Reception with hors d’ oeuvres 6:00pm-8:00pm (If you will be dining in Palm Grill or Cabana Grill please make your reservations in advance)

Wednesday, December 31st, 2008**

• Cocktail Reception with Hors d’ oeuvres 8:00pm-9:00pm Dinner Stations 9:00pm-11:00pm

Ice Glow Station

• Georgia Shrimp, Oysters on the Half Shell and Crab Claws Served with Louis Sauce, Tabasco, Shallot Vinaigrette and  Horseradish Cocktail Sauce Garnished with Lemon Slices

Sushi Display

• Assortment of California, Crab, Vegetarian and Spicy Rolls Served with Pickled Ginger, Wasabi and Soy Sauce

Cheese Display

• A Selection of Imported and Domestic Cheese Display to Include:
  Brie, Roquefort, Port Salut, Boursin, Gruyere and Cheddar Cheeses, Whole Grapes, Assorted Berries, Walnuts and Tangerine Served with Water Crackers And Sliced French Bread

Salad Stations

• Grilled Vegetable with Balsamic Dressing Accompanied With Crudités, Hummus and Grilled Pita Bread
• Shaved Smoked Salmon with Mini Bagels and Assorted Condiments
• Spinach Salad Tossed with Roquefort, Walnut, Sundried Tomatoes, Sliced Fresh Berries in a Honey and Orange Vinaigrette
• Caesar Salad with Anchovies, Fresh Parmesan, Cheese and Homemade Croutons

Carving Stations

• Beef Tenderloin Encrusted with Cracked Pepper, Béarnaise Sauce and Assorted Mustards
• Pork Tenderloin with Raisins and Fruit Chutney

Sauté Stations

• Shrimp, Scallops, Mussels and Oysters Sautéed in Herb of Province Butter, Finished with Pernod, Fish Veloute and Julienne Vegetables
• Maryland Crab Cakes Sautéed in Olive Oil Served with a Creole Mustard Sauce, Confetti of Asparagus, Roma Tomato, Bermuda Onion And Sweet Vidalia Vinaigrette

Hot Display Stations

• Chicken Saltimbocca Stuffed with Proscuitto, Provolone, Sage Served With a Sage Demi Glaze and Basil Tomato Bruschetta
• Baked Salmon Encrusted with Pecans, Pesto and Potato Served Over Saffron and Lemongrass Butter Sauce with a Touch Of Dill and Black Bean Salsa
• Lollipop Lamb Chops Served with Kumquat Compote and Mint Jelly
• Zucchini Boat Stuffed with Grand Mariner Carrot Mousse, Yellow Ring Squash Stuffed with Asparagus Tips and Garlic Butter Sauce
• Roasted Elephant Garlic Clove Mashed Potatoes
• Herbed Rice Pilaf with Sliced Almonds

Dessert Station

• Chef’s Selection of Assorted Gourmet Desserts

(**Please Note That Reserved Seating Will Be Available For Parties of 10 Only, All Other Seating Will Be Pre-Assigned By The Hotel)

For Reservations Please Call (727) 373-3768