A top secret Boulderado agent has chosen you to be part of an elite endeavor: rendezvous withThe Fever at Mission Control Hotel Boulderado to ring in the new year.
Enjoy dancing to two live bands at our New Year’s Eve James Bond Ball. Dressed in Black will be playing classic hits in the lobby from 8:30pm to 12:30am, and The Fever will be playing Motown, funk rock & contemporary dance music in the Events Center of the North Wing from 9pm to 1am. Tuxedos, fast cars, and high-tech gadgets are optional, yet encouraged.
Please Note: All Tickets are Pre-Paid and Non-Refundable!
$60 per Person Entry includes Tax and Service Charge (Increases to $85 on December 20th) as well as access to late-night “Bond Bites” to keep you partying through midnight.
To purchase General Admission tickets, click here to book through OpenTable.
High-ranking agents will enjoy a decadent buffet dinner with reserved seating on the Mezzanine, but only for a limited number of guests!
$140 per Person Dinner with Reserved Seating at Community Table includes Tax and Service Charge and includes All the Perks of General Admission Plus a Champagne Toast at Midnight. Guests will be seated at 8:30pm.
$175 per Person Dinner with Reserved Seating at Private Table includes Tax and Service Charge and includes All the Perks of General Admission Plus Champagne Toast at Midnight. Guests will be seated at 8pm.
To purchase buffet dinner tickets with reserved seating, call us at (303) 440-2880.
Overnight Packages make getting home as easy as an elevator ride and include a hotel room, two entries to the party, and valet parking.
Traditional Queen Room Package: $249
Deluxe Two Queens Room Package: $269
Boulderado King Room Package: $289
Classic King Room: $299 Package
One Bedroom Suite Package (Available with One King or Two Queen Beds): $359
Presidential Suite Package: $409
Upgrades to the Dinner with Reserved Seating Available!
To reserve your hotel room for New Year’s Eve, call us at (303) 442-4344.
“Bond Bites” Menu
Shaken, Not Stirred Station
Gazpacho with Sliced Avocado
White Gazpacho with Fresh Mint
Poached Bay Scallop with Coconut-Lime Broth
Fiery Mango-Pineapple Salad
Spinach, Pistachios, and Roasted Tomato with Crispy Garbanzo Beans
with White Balsamic Vinaigrette
Panko-Crusted Tilapia with Lemon Butter Sauce and Fresh-Cut Potato Wedges
Beef Wellington Bites with Mustard Cream
Tofu and Shiitake Mushroom Kabobs with Mango Chutney
Steamed Basmati with Fresh Scallions
Curry Chicken with Black Currants on Sesame Rolls
Die Another Day Dessert Station
Banana-Coconut Panna Cotta
Lemon Tartlet with Cinnamon Sweet Cream
Blackberry Mousse in Chocolate Tulip Cups
Vanilla Walnut Creme Brulee
Mezzanine Dinner Menu
Boulderado Seafood Station
Cocktail Crab Claws and Shrimp with Zesty Cocktail Sauce and Lemons
Seafood Ceviche (Shrimp and Scallops served in Individual Votive Glasses)
Oysters served on the Half Shell
Red Alaskan Butterflied King Crab Legs with Drawn Butter
Chevre Stuffed Zucchini
Haystack Mountain Chevre with a Red Bell Pepper Coulis
Braised Pork Belly
With Cranberry Chutney and Seasonal Sweet Melon
Fresh Mozzarella, Tomato, and Basil Skewers
With Balsamic Syrup
With Oven-Roasted Tomatoes
Tamari-Marinated Duck Breast
With Candied Dates and Walnuts on Grilled Baguette
Soup Course (Served at the Table)
Guest’s Choice of:
Dr. No’s Caribbean Mango-Coconut Vegetable Soup
Goldfinger Gold Beet and Beef Borsht with Curried Creme Fraiche
Salad Course (Served at the Table)
Guest’s Choice of:
Organic Mixed Green with Red Grape Tomatoes, Caramelized Apples,
and Candied Pecans and served with Apple Cider Vinaigrette
Caesar Salad with Crispy Romaine Hearts, Parmigiano-Reggiano Cheese,
Herb Croutons, topped with White Anchovies
and served with Housemade Caesar Dressing
Oven-Roasted Gold Potatoes with Fresh Herbs and Garlic
Tri-Color Israeli Couscous and Quinoa with Saffron and Scallions
Roasted Winter Vegetables with Chive Butter
Caramelized Brussels Sprouts with Roasted Red Peppers
Tofu Portobello Mushrooms with Bangkok Vegetable Stir-Fry
“Only Live Twice” — Tiger Shrimp Stuffed Sole with Daikon Puree, Baby Bok Choy, and Lychee Ponzu
Apricot and Cherry Quinoa Filled Quail with Olive-Vodka Reduction
Chef-Carved Whole Grilled Beef Tenderloin with Green Peppercorn Sauce and Horseradish Cream
Chocolate-Dipped Strawberry Collection
Sesame Panna Cotta with Housemade Blueberry Syrup
Vanilla Bean Walnut Cream Brulee
Key Lime Tartlet with Rum Chantilly Cream
Assorted Petite Fours