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New Year's Eve presented by Pfriem

Pfriem presents the New Year's Even celebration at Mt. Hood Meadows
December 31 | 6 PM-Midnight

Welcome in the New Year at Mt. Hood Meadows! Join us for a rockin' New Year's party thrown by Pfriem where late night lifts, fireworks, music, an amazing dinner, dancing and more will carry you into 2019!

Pfriem Presents New Year’s Eve Celebration at Mt. Hood Meadows

  • Lifts run past midnight, Fireworks at 10:15 PM, Dinner and Dance Party with Counterfeit Hits
  • Presented by Pfriem Brewing

It’s a Party on the Mountain - New Year’s Eve Mt. Hood Meadows style - extended night operations until after midnight, a delicious dinner, a dance party with Counterfeit Hits, champagne toast, balloon drop and a fireworks display! The party is open to all and entrance can be purchased at the door. The dinner must be purchased online in advance and will go up in price on December 25.

Stay tuned for more details about this rad Meadows party!

Available for Purchase Online in Advance Only! Reserve Your Seating Package Today

First Seating Second Seating Third Seating

New Year's Eve Grand Buffet 2018

Starters

Artisan Cheese and Meat Display                 Grilled Shrimp Cocktail
    sauces and fruit to compliment             sweet and spicy chili sauces

   Bacon Apple & Brie Flatbread                                                    Crab & Artichoke Dip
           Arugula, red chili flake                                                         pita, beet chips, baguette


Salads

Cascade Winter Salad
Mixed greens, pomegranate, almond crunch, citrus fruit, goat cheese, wildflower honey vinaigrette

Charred Broccolini Salad
Bacon, dried cherries, sultana, rainbow carrots, cranberry creamy red wine vinaigrette

Meadows Caesar Salad
Lemongrass Caesar dressing, Romaine, Radicchio, Frisee, charred croutons, asiago 


Main Event

Garlic & Herb Crusted Angus Prime Rib
Alderwood smoked, veal jus, creamed horseradish

Peruvian Breast of Chicken
Amarillo, hominy, apple

Sugar and Spice Baked Salmon
Cider glaze, Currants

Quinoa Pilaf
Chantilly golden whipped Potatoes
Brown Butter and Sage Flashed Earthen Vegetables

Baked Fusilli
Spinach, Gruyere, Mushrooms, Fontina, Herbs 

Artisan Baguette
Craft butter, Jacobson Sea Salts, Herbs


Miniature Dessert Assortment

Presented by Executive Chef Matthew Grimsley