Lots to celebrate this New Year's Eve ... including 25 off-centered years!
This New Year’s Eve, we’re celebrating the start of our 25th anniversary year with holiday happenings at both of our Rehoboth Beach restaurants – Brewings & Eats and Chesapeake & Maine – on Tuesday, Dec. 31. From a delicious lineup of food and drinks to a diverse schedule of live music acts, we have something for everyone to enjoy this New Year’s Eve.
Brewings & Eats
The party is kicking off early with Wood-Fired Pizza & Burger Day. Beginning at 11 a.m., our brewpub’s lengthy list of wood-fired pizzas and burgers will be available for just $8 each. Even better? Our culinary and bar teams have developed a festive burger special and beer cocktail just for the occasion.
At 10 p.m., Pennsylvania’s Big Boy Brass Band will steal our world-class music stage. Best known for their New Orleans-like vibe, their show offers an entertaining blend of funk, jazz and R&B – the perfect playlist to welcome 2020.
Chesapeake & Maine
Over at Chesapeake & Maine we’ll be hosting a New Year’s Eve Happy Hour in the raw bar area from 4-7 p.m. Our specialty, a la carte menu will include a limited selection of scrumptious small plates and libations. You’ll also find Bruce & Sam serenading the room with smooth jazz tunes all night long.
But, that’s not all! Our New Year’s Eve celebration also features a three-course, prix fixe menu chock full of delectable dishes – available with ($65 per person) or without ($50 per person) a choice of vintage beer, craft cocktail or wine pairings. Reservations are recommended and will be offered starting at 4 p.m. For reservations, give us a jingle at 302-226-3600.
Course One: Choice of ‘Cheers Salad’ with golden beet quinoa arugula, goat cheese, sunflower seeds and champagne vinaigrette; ‘Resolution Soup’ with Tuscan kale, northern beans, meatballs, acini di pepe and shaved Parmesan cheese; or an ‘Oyster Sampler’ with a half dozen oysters, SeaQuench Ale mignonette and golden beet cocktail.
*Add lobster ceviche for $5.
Course Two: Choice of ‘Butterscotch Pear-Glazed Short Ribs’ with polenta, roasted baby carrots and hoisen; ‘Pan-Seared Maine Scallops’ with shaved Brussels bacon hash, sweet potato silk and maple demi; ‘Herb-Roasted Chicken’ with chasseur sauce, oyster mushrooms, smashed fingerling potatoes and a vegetable medley; or the ‘Chef’s Vegetarian Entrée.’
*Add a crab cake for $12 or a lobster tail for $15.
Course Three: Choice of ‘Cast Iron Alternate Takes Whiskey Chocolate Chip Cookie’ with house-made vanilla gelato and sea salt caramel; ‘Monkey Bread Bites’ with royal icing and cinnamon sugar glaze; or ‘Maine Blueberry Champagne Tart’ with whipped mascarpone and graham cracker crust