Event News

Grille 29 Birmingham Open again for Thanksgiving

Grille 29 will be open for a special Four-Course Thanksgiving meal on Thanksgiving Day.

Last year was such a hit, we are looking forward to sharing Thanksgiving with you again this year.

Reservations required. Make yours today! http://www.grille29.com/birmingham/reservations-birmingham/

Thanksgiving 2018 Menu at Grille 29

Butternut Squash Soup
Crème Fraiche
~
Beet & Goat Cheese Salad
Arugula, Fennel, Mixed Greens, Spiced Pecans, Tomatoes,
Goat Cheese and Citrus Vinaigrette

Entree
Roasted Turkey or Glazed Ham
Garlic Mashed Potatoes, Cornbread Dressing, Green Bean Casserole,
Cranberry Chutney and Old-Fashioned Gravy

Dessert (Choice of)

Pumpkin Cheesecake
White Chocolate Ganache and
Whipped Cream

Sweet Potato Bread Pudding
Brown Butter Sauce and
Vanilla Bean Ice Cream

$39.99/adults
$20/children-12 & under

Next Dining in the Dark announced for September 30th

Dining in the Dark is back Sunday, September 30 at 6:30 PM – 9 PM!

Get your tickets now as these events sell out quickly! grille29events.ticketleap.com/dining-in-the-dark-sept30/

You will be gently guided through an extraordinary three course dining experience. Savor the flavors, smells, sounds and textures as you challenge your palate to discover the mysteries of the menu. An event emcee will be your culinary tour guide for the evenings events as you experience them together.

Guest Arrival 6:30PM. Guests will be guided to the Private Event Room
Three Course Dinner $40.00/per person
Alcoholic beverages, tax, & gratuity are in addition to the dinner price.

New event announced for restaurant week 2018

Grille 29

Don’t miss Grille 29’s next great event series!

Experience the Mix on August 17th (during Huntsville Restaurant Week) from 6:00pm to 8:30pm.

Experience the Mix is a Muli- Event Cocktail Focused Series. Each event will have a new topic for interaction. The August event is titled: Classic Cocktails – Using Modern Techniques.

This 5 Course dinner pairing event will feature Classic Cocktails made using Modern Mixing Techniques. Infusions, smoked cocktails, fat washing, and clarification will be demonstrated during the event by Grille 29 Mixologist Ryan Stone.

Event Price is $75 Per Person plus sales tax and 20% tip. $25 Reservation Ticket Purchase Required to confirm seat at event ($25 Reservation Fee Paid will be applied toward bill the evening of the event)

No special menu requests will be accepted for this event.
Get tickets here: https://grille29events.ticketleap.com/experience-the-mix—august/1 for Restaurant Week 2018

Grille 29 Hosting Dining in Dark event on March 24th

The first Dining in the Dark event was such a huge success that we will be hosting another one in March. Tickets are on sale now. Seating is limited – tell your friends and attend this unique event in Huntsville.

UPDATED – The March 24th event is SOLD OUT. We are looking forward to hosting everyone that purchased tickets for this fun event.

Dance & Dine New Year’s Eve event announced

Make Your Reservations Today, space is limited

8PM Dinner Event / Doors Open 5 Course Paired Dinner
10:30PM DJ and Dancing with Open Beverage Service
Midnight Champagne Toast
12:30AM Event Concludes

Event Ticket is $149 Per Person – Plus 9% Sales Tax and 20% Service Charge. Total Ticket Per Person is $192.21. Advance Ticket Sales Only. The NYE Event is a Private Event and Tickets Will Not Be Available At the Door That Evening. Formal Cocktail Event. Must Be 21 Years or Older to Attend. ID Required for Entrance.

Several Hotels within walking distance to restaurant.

COURSE 1
BEVERAGE: Sparkling Wine
APPETIZER: Seared Beef Carpaccio with Arugula, Pecorino Cheese, Sea Salt, and Olive Oil

COURSE 2
BEVERAGE: Pear Bellini
SALAD: Winter Salad with Frisee Lettuce, Anjou Pears, Candied Walnuts, Gorgonzola Crumbles, enhanced with a Champagne Vinaigrette

COURSE 3
INTERMEZZO: Lime Sorbet

COURSE 4
BEVERAGE SELECTION: Wine Selections Paired for Entrée
Maison Brotte, LaGriveliere, Cotes du Rhone
Whitehaven,Sauvignon Blanc, Marlborough, New Zealand

ENTRÉE SELECTION:
Dry Aged Grilled Ribeye with Mushroom Ragout. Served with Garlic Herbed Fingerling Potatoes and Broccolini. Plate Garnished with a Red Wine Butter

Pan Seared Chicken Breast with Herb Shallot Cream Sauce. Served with Garlic Herbed Fingerling Potatoes and Broccolini.

COURSE 5
BEVERAGE: Clarified Strawberry Port Punch
DESSERT: Strawberry Champagne Tiramisu. Champagne Soaked Lady Fingers layered with Strawberry Mascarpone Mousse and Finished with a White Chocolate Sauce.