Name: Hillary Smith & Doug Lawrence - New Year's Eve Gala
Start: 2026-12-31T19:30:00-06:00
End: 2026-12-31T22:00:00-06:00
Location: Unit B

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 optionalHOURS: 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.<a target="_blank" rel="noopener noreferrer nofollow" href="https://docs.google.com/forms/d/e/1FAIpQLSeUMyN2t0LdZYCCiho7XEubtFsH371_oapgpSWX1UQZyTTMIw/viewform">Reservations are strongly recommended.</a>DINNER: $85 per guest | Optional wine pairing: $45Please 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 GUESTWELCOMEBLACK-EYED PEA VOL-AU-VENT Black-eyed pea salad with cheddar, chive and Chimayó chile oilFIRST COURSE · CHOICE OF ONEWINTER SQUASH BISQUE Kabocha and butternut squash, brown butter, crispy sage, crème fraîche and herb oilWINTER GREENS &amp; PEAR SALAD Baby kale, arugula, poached pear, candied pecans, local blue cheese and champagne vinaigretteENTRÉE · CHOICE OF ONENEW YORK STRIP STEAK Red chile demi-glace, pomme purée, charred scallions and roasted mushroomsPAN-SEARED HALIBUT Squash and turnip velouté, crispy pancetta, ancho–lime brown butter and microgreensWILD MUSHROOM &amp; TRUFFLE PAPPARDELLE Parmesan, charred leeks, arugula and Burgundy truffleDESSERT · CHOICE OF ONECHOCOLATE JAZZ CAKE Layers of chocolate sponge, espresso buttercream and dark chocolate ganacheCHAMPAGNE PANNA COTTA Fresh berries, vanilla bean and sparkling wine geléeCITRUS &amp; OLIVE OIL CAKE Orange-rosemary olive oil cake, pistachios, pomegranate and candied orangeMenu subject to change based on seasonal availability.