Toast to 2017 at The Brown Hotel, Saturday, Dec. 31 with an elegant dinner from the English Grill. To celebrate the festivity, chef de cuisine Andrew Welenken is offering a three-course dinner with seating at 5:30 p.m. and a five-course meal beginning at 8:30 p.m. The cost of the three-course is $75 per person and $125 per person for the five-course, plus tax, gratuity and alcohol. 

Stay overnight in luxury in the Muhammad Ali Suite, enjoy dinner at the chef's table with wine pairings from the English Grill’s sommelier, utilize a personal chauffeur and butler, sip on a bottle of Dom Perignon in crystal champagne flutes and nibble chocolate covered fruits while smelling the (two dozen) roses. Wake up with a lavish breakfast from their award-winning chef. Package is $3000 per night.

The New Year’s Eve five-course menu/second-seating from 8 to 10 p.m. includes:

An appetizer of toasted ravioli filled with brie, grape and walnuts, butternut squash puree, charred orange jus and port reduction. 

Followed by lobster bisque with egg nest noodle, and Groganica greens with roasted yams, bacon lardons, Stilton bleu cheese and maple apple cider.

A choice of one entrée includes: 
Medallions of beef tenderloin with roasted garlic-veal reduction, confit tomato-rosemary jam, stewed lentils and asparagus

Roasted Muscovy breast of duck, citrus herb beurre blanc, black eyed pea, country ham and potato risotto and wilted spinach

Crispy red snapper with sweet chili reduction, Forbidden rice and charred green onion

Lastly, dessert served will be dark chocolate champagne mousse gateau with citrus gelee and strawberry sorbet

The New Year’s Eve three-course menu/first-seating from 5 to 6:30 p.m. includes a choice of appetizer, soup or salad, with entrée and dessert.