Salt Creek Grille to Celebrate Christmas Eve & New Year's Eve

Salt Creek Grille with its spectacular holiday light display outside and festive decorations inside will once again celebrate Christmas Eve and New Year’s Eve. Reservations are now being accepted by calling 732.933.9272.

On Christmas Eve, Thursday, December 24, 2015, the Salt Creek Grille, Rumson, with its stunning views of the Navesink River, will serve a special holiday inspired menu created by Executive Chef Bob Belt from 4-9 p.m. Children’s menu is also available on Christmas Eve.

Ring in the New Year with Salt Creek Grille, on Thursday, December 31 with an exceptional a la carte dining experience in the main dining room, bar and lounge from 4-11 p.m. Children’s menu is available. The bar/lounge opens for cocktails at 3 p.m. and closes at 1 a.m.; Or, celebrate the New Year with the Jersey Shore’s most popular all-inclusive dinner party in the restaurant’s festively decorated private dining room. The all-inclusive party is from 9 p.m. – 1 a.m., (doors open at 8:30) with a generous four-hour open bar, phenomenal exclusive menu prepared by Executive Chef Bob Belt, dance music by “Affair 2 Remember”, champagne toast, photo booth, big TV screen for the Times Square countdown and party favors.

The party - which also includes a $20 reward card for each guest to return at another time to dine at Salt Creek Grille - is $120 plus tax and service. Pre-paid reservations are required. This event sells out every year and space is limited so early registration is highly recommended. Call Barbara Penta at 732.933.9272 to reserve.

The all-inclusive party menu for New Year’s Eve is as follows, party goers may select one of each :

To Start: Stuffed Jumbo Shrimp, stuffed with horseradish and wrapped in bacon, served with chipotle honey sauce; Ahi Tuna Stack, sashimi-style, stacked with avocado, cucumber, wasabi and ginger soy; Artichoke and Spinach Dip baked with parmesan and mozzarella, tri-colored tortilla chips for dipping.

Greens: Salt Creek Grille House, mixed baby greens, Granny Smith apples, gorgonzola and glazed walnuts with balsamic vinaigrette; Classic Caesar, crisp chopped romaine, shaved asiago and toasted croutons, tossed with our traditional Caesar dressing.

Entrées: Surf and Turf, filet with classic demi-glace and Maryland crabcake, mashed Yukon potatoes and seasonal vegetables; The Grille Chop, mashed Yukon potatoes and seasonal vegetables, finished with spiced apple chutney; Mesquite Grilled Soy Salmon, brown citrus rice and bok choy; Roasted Squash and Ricotta Ravioli, corn, slivered almonds, snow peas, capers, cherry tomatoes, kale with sweet tomato marmalade and basil pesto.

Dessert: New York style creamy cheesecake with fresh fruit puree, whipped cream and strawberries; Double Chocolate Cake, vanilla ice cream, whipped cream and strawberries.