I know, I know, just when you are knee deep in holiday cheer I mention those 3 little words. New Years Eve. Well I am thinking this year you don't have to go crazy at the last minute trying to figure out what to do. Pick up you phone and call Arnold's for a reservation! 513-421-6234. No deposit required!
I am always excited about New Years Eve as it is the end to our holiday season. It is the end of our fiscal year and the beginning of a new anniversary. Next year will be 151 in case anyone didn't know.
What is so special about Arnold's this year is what we are not doing. We are not charging a cover, no inflated prices, no prix fixe menu. Just great food, great fun, great music and an affordable New Years Eve night out at Arnold's. I never know if people want cajun or traditional, Italian or Mexican. This year we are going to do our regular menu with some 16.95 specials. The entertainment for the night is the awesome new band the Young Heirlooms. We are not charging a cover, but we will pass the hat like always. We will also be well stocked with plenty of free party favors and a Champagne toast at midnight. We will also take reservations for the courtyard for the music (something we don't normally do).
Here's the deal...
Todd Hepburn on Piano from 6 - 8pm
Young Heirlooms from 9 - 12:30
All seating in the courtyard is for dinner seating until after 10:30.
Regular Menu plus specials
SPEICIALS
PRIME RIB... Prime rib coated in fresh herbs and seared in a giant cast iron skillet then slow roasted until rare. Finished on the grill to your liking. Served with garlic mashed potatoes, fresh sauteed green beans, au jus and horseradish sour cream.
BABY BAKE RIBS... Slow roasted until fall of the bone then char grilled in a spicy pineapple bbq sauce. Served with french fries and cole slaw.
FLAT IRON STEAK... Delicious! Grilled to your liking and topped with Ronda's bernaise. Served with garlic mashed and fresh asparagus.
SPAGHETTI SQUASH CASSELOT... Spaghetti squash, fresh spinach, red onions, sun dried tomatoes, artichoke, sundried cherries baked in a casserole with a spicy pumkin thai sauce. Topped with blue cheese crumbles and chopped pecans. Served with baked garlic bread.
