Experience a 5 star dinner in the Historic Star Barn, dancing and music by Fleur Seule.
Fleur Seule is Manhattan’s very own 1940s jazz band, that brings the glamour and swinging sounds of the Golden Age of Hollywood to life on stage. Reviving classic chanson, jazz standards, swing music, bossa nova, salsa and more, this young group of old souls brings new life and fresh sounds to some of your favorite tunes, with some playful renditions and intimate moments to let you travel back in time. Led by “The Glamour Girl of Jazz,” Allyson Briggs, this band has been keeping the classics alive in New York City, with sold out crowds at Dizzy’s Club Coca-Cola and a 5 year residency as the house band of Tavern on the Green. You have to experience their performances to believe the range and diverse repertoire they cover: Variety and elegance are at the heart of Fleur Seule. Let “La Rubia de la Salsa” take you back in time!
6 pm: Appetizers in the lower level of The Star Barn
7 pm: Dinner and Dancing in the upper level of The Star Barn
You are invited to bring your own Wine or Beer
***If anyone in your party has any dietary restrictions or allergies, please reply to your confirmation email from Eventbrite with any requests.
Your ticket will be emailed via Eventbrite
Entrance to event is 1 Hollinger Lane, Elizabethtown, PA 17022
Thank you for joining us!
MENU by C&J Catering
APPETIZERS in the lower level of The Star Barn
Artisan Cheese & Cracker Display
Passed Hors D’oeuvres
Braised Beef with charred Onions, soft Polenta and Parmesan on a tasting spoon
Teriyaki Chicken with Wholegrain Rice and garnished with Pickled Red Cabbage
Seared Halloumi, Lemon Emulsion, Crisp Green Leaf and sprinkled with Pepitas (V)
DINNER in the upper level of The Star Barn
Mini Jumbo Lump Crab Tempura served with a Lemongrass Aioli and Crispy Thai Basil
Seared Shrimp with Mixed Baby Greens, Shaved Parmesan and Roasted Tomatoes served with Lemon Vinaigrette
A dual plate of Pan-Seared Hudson Valley Boneless Duck Breast finished with a Fig and Aged Port Demi Glace & Seared Tournedos of Beef Tenderloin finished with a New Crop Carrot Sauce
Dutch Carrots glazed with Coconut Sugar and Flat Leaf Parsley
Blistered Cherry Grape and Teardrop Tomatoes with Purple Basil and Cracked Black Pepper
Rosemary-roasted Mini Creamer Potatoes, Virgin Oil and Sea Salt
Triple-Dipped Long Stemmed Strawberry infused with Grand Marnier
Frozen White Chocolate and Raspberry Mini Crème Caramel
Petite Chocolate Espresso Gateau with a Hazelnut Ganache
Regular & Decaf Coffee, Hot Tea with Lemon