The Barn is proud to host Ramona's one and only New Years Eve Blowout event! 

With two ticket options, you can join us for a special 4-course offering from a pre Menu from 5:00-9:00pm, or you can come after 9pm for general admission to be a part of the blowout!

THIS IS A 21+ EVENT AFTER 9PM

TICKETS GO ON SALE 12/9/23

This year's theme is... MASQUERADE!! We have the masks, grab one upon entry!

PRICING:

>Pre-Sale:

Dinner- $75 + tax and fees

General Admisssion- $20 + tax and fees

>Day Of / At the door:

Dinner- $80 + tax and fees 

General Admission- $25 + tax and fees 

**Please keep in mind that gratuity is not included in your pre-sale ticket price, and compensate your servers and bartenders accordingly**

BOTH TICKET OPTIONS GRANT YOU ACCESS TO OUR NEW YEARS PARTY INCLUDING:

Complimentary Champagne Toast at midnight

Live Music with Patrick Howard Trampus and The HonkyTonk Nights

Special late night menu and drink specials

Party Favors

Photo booth

MENU FOR 4-COURSE DINNER-

(subject to change)

STARTER:

Brie Crostini al Prosciutto

Toasted artisan bread with a fresh slice of brie, topped with imported prosciutto, garnished with fig jam

SALAD:

Caesar Salad

Homemade Caesar Salad tossed in our famous anchovy, garlic, and parmesan dressing. Topped with shaved imported Parmigiano-Reggiano

MAIN COURSE:

Choice of:

Filet of Salmon-

Pan seared North Atlantic Salmon finished in a beurre blanc sauce and topped with capers. Served with garlic mashed potatoes and flame grilled asparagus.

Filet Mingnon-

USDA choice 8oz. tenderloin pan seared to your preferred temperature and finished in a cabernet wine reduction sauce. Served with garlic mashed potatoes and sauteed spinach.

OssoBuco-

Braised veal shank slow-cooked with a medley of vegitables and wine reduction. Served over a bed of fettuccine pasta.

DESSERT:

Tiramasu

Ladyfinger biscuits soaked in espresso coffee and rum. Layered with our whipped mascarponr cream and dusted with cocoa.

**VIP TABLES AVAILABLE 

Call 760-440-0055 after 4pm daily for more information