Ring in the New Year in style at Unit B with legendary tenor saxophonist Doug Lawrence and the soulful voice of Hillary Smith. Enjoy an evening of extraordinary music, a four-course prix fixe dinner, fine wines, craft cocktails and champagne.
Grammy Award winner Doug Lawrence has performed around the world, from Carnegie Hall to Tokyo, and for six U.S. presidents. The featured tenor saxophone soloist with the Count Basie Orchestra, he brings a rich, expressive sound steeped in swing and blues.
Hillary Smith’s evocative voice and magnetic stage presence have made her one of New Mexico’s most cherished performers. Joining them are Bob Fox on piano, Gordie Johnson on bass and John Trentacosta on drums.
The evening takes its inspiration from Harlem’s legendary Savoy Ballroom, where music, dancing and elegance brought people together across racial lines from 1926 to 1958.
Suggested attire: Black tie optional
HOURS: 5:30–10:00 pm
Doors open at 5:30 pm for dinner, wine and craft cocktails. The music begins at 7:30 pm, and we’ll conclude the evening just after the New York City ball drop at 10:00 pm, Santa Fe time.
Reservations are strongly recommended.
DINNER: $85 per guest | Optional wine pairing: $45
Please note: Your ticket covers admission to the performance only. The evening features a prix fixe dinner ($85 per guest), billed separately and payable on site, along with beverages and gratuity. Our regular à la carte menu will not be served.
By purchasing a ticket, you agree to the prix fixe dinner requirement of one dinner per person.
NEW YEAR’S EVE DINNER MENU · $85 PER GUEST
WELCOME
BLACK-EYED PEA VOL-AU-VENT
Black-eyed pea salad with cheddar, chive and Chimayó chile oil
FIRST COURSE · CHOICE OF ONE
WINTER SQUASH BISQUE
Kabocha and butternut squash, brown butter, crispy sage, crème fraîche and herb oil
WINTER GREENS & PEAR SALAD
Baby kale, arugula, poached pear, candied pecans, local blue cheese and champagne vinaigrette
ENTRÉE · CHOICE OF ONE
NEW YORK STRIP STEAK
Red chile demi-glace, pomme purée, charred scallions and roasted mushrooms
PAN-SEARED HALIBUT
Squash and turnip velouté, crispy pancetta, ancho–lime brown butter and microgreens
WILD MUSHROOM & TRUFFLE PAPPARDELLE
Parmesan, charred leeks, arugula and Burgundy truffle
DESSERT · CHOICE OF ONE
CHOCOLATE JAZZ CAKE
Layers of chocolate sponge, espresso buttercream and dark chocolate ganache
CHAMPAGNE PANNA COTTA
Fresh berries, vanilla bean and sparkling wine gelée
CITRUS & OLIVE OIL CAKE
Orange-rosemary olive oil cake, pistachios, pomegranate and candied orange
Menu subject to change based on seasonal availability.