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If it is possible to impart a little holiday cheer via the internet, that is precisely our intention. In this issue,
we offer a few suggestions we hope will inspire you to host an enviably luxurious (yet blissfully achievable) holiday
party. And so, our gift to you....
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Holiday 2007 |
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'Tis the season for "happy holidays" and "good tidings to all", but let us not forget the most anticipated sentiment of them all: "you are cordially invited."
For it is the holiday party, dear hosts and hostesses, that friends and family eagerly await all year. With a few thoughtful touches (and some tempting gourmet treats)
yours could be the party of the season.
We suggest you beckon your guests with hand-written invitations, and guide them to their seats with personalized place cards. Serve coveted ingredients like Maine lobster,
goat cheese and figs. And stimulate sparkling conversation with a selection of equally sparkling wines and Champagne. Did we say party of the season? Party of the year,
more likely.
From Executive Chef Jim Nuetzi, Wine Expert Mary Simpson and all of us at The Capital Grille, happy holidays. And bon appetit.
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Your attention to detail, from music to lighting, will set the tone for an affair to remember, but it's the cuisine that will make
it an evening they won't forget.
Executive Chef Jim Nuetzi recommends serving impressive yet easy-to-prepare delicacies like crostini with goat cheese, fresh prosciutto and fig (a seasonal star formerly of figgy pudding fame).
And on the other side of the gold-rimmed plate, a flavorful, decadent fresh Maine Lobster Salad on Endive.
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Reward Yourself This Season...Beginning Monday November 12th through the end of the year, The Capital Grille will be
featuring an exclusive Kobe Beef Carpaccio appetizer, accompanied by fresh arugula, Grana Padano, lemon and extra virgin olive oil.
It's the perfect start to a memorable holiday meal.
And, you can always reward family, friends and colleagues by giving an extraordinary evening with The Capital Grille Gift Card.
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A scintillating soiree without a bit of bubbly? Unthinkable. This is the time of year to open your cellar and uncork your finest. Wine Expert Mary Simpson suggests perfectly chilled Champagne and a sampling of sparkling wines from around the world (with which your guests can appropriately toast the host, of course).
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