N
ot sure how to spend your
holidays season? Vue Grille
& Bar has the answer.
The restaurant will host a trio of
buffets – on Thanksgiving and
Christmas Eve and Day – and a
New Year's Eve pre fixe dinner.
"We have a warm, comfortable at-
mosphere here at Vue, and you can
avoid the hassle of hosting a holiday
event," said Scott Winant, Director
of Food and Beverage. "We also
have a great assortment of cocktails
and wines at our full bar (available
for an additional fee)."
The choice is easy: cook a frozen bird or enjoy a Thanksgiv-
ing spread at Vue. Along with salads, fruit, sweet potatoes and
cornbread stuffing, the buffet's carving station will serve up
herb-roasted Tom turkey, pineapple-glazed ham and prime rib.
The meals will be served on Thursday, Nov. 23, from noon to
8 p.m., for $44.95 ($19.95 for kids 12 and under).
Vue will also host separate Christmas Eve and Christmas
Day buffets, both running from 4 to
9 p.m. For the same price, guests
choose from three entrée selections
– Alaskan cod, butternut-squash
ravioli or turkey breast.
"And everyone always loves our
hand-carved roasts," Winant said.
"We'll serve prime rib, leg of lamb
and ham. It's a traditional holiday
spread."
Finally, bring in 2018 at the New
Year's Eve buffet. The $98 entry fee
includes partying and dancing to
tunes by The Toast and Jam Band.
Entrée selections include filet
mignon with Dungeness Oscar, pecan-crusted Pacific sea bass,
and dayboat scallops with shaved black truffles.
"Our pesto-crusted rack of lamb is highly recommended,"
said Winant. Desserts include vanilla bean and blueberry
panna cotta, Kahlua and Raspberry pot de crème, or chocolate
torte. "It's a wonderful way to wrap up the year," Winant
added.
SAVORING THE SEASON
Vue Grille & Bar cooking up special dining events to celebrate the holidays
GRAPE GALA!
SIP, SAVOR
AND SAVE AT
WINE EVENT
T
he wine event of
the season is com-
ing to Vue Grille &
Bar at Indian Wells.
Wine'd Up, the
award-
winning restaurant's an-
nual event where guests
can sample wines and
meet expert sommeliers
and winemakers, will
pop its cork on Friday,
Nov. 10 from 5-8 p.m.
Entry is $45 per per-
son in advance and $60
at the door and in in-
cludes a dinner buffet.
Guests can sample a
large number of top se-
lections and purchase
wines at reduced prices.
"Even if our guests
don't purchase wine,
they enjoy the tasting
and learn a great deal,"
said Food and Beverage
Director Scott Winant.
CLICK HERE to pur-
chase tickets online.
VUE GRILLE & BAR
BOOK
A
TEE
TIME
> C L I C K H E R E F O R I N F O R M AT I O N O N V U E G R I L L E & B A R M E N U S
Celebrate the
holidays at Vue.
