At the Budapest Jazz Club this year, we welcome guests celebrating the New Year with us with a buffet dinner featuring carefully prepared French and fusion dishes, outstanding jazz formations in the genre, and a Latin fiesta lasting until dawn. We welcome our guests arriving for our New Year's Eve program with airy rows of chairs in our concert hall, while the café and bistro have spaces furnished for informal standing receptions.
PROGRAM
21.00
DOORS OPEN
21.15
GÁSPÁR KÁROLY TRIO
The music of the trio is romantic and esthetic, but at the same time, respecting the mainstream roots of jazz.
Gáspár Károly - piano, Fonay Tibor - bass, Bágyi Balázs - drums
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22.45
BUDAPEST RAGTIME BAND
Budapest Ragtime Band, one of the most prestigious ensemble in the Hungarian traditional jazz scene, was formed in 1980. The band’s goal is to preserve the traditions of ragtime music while also presenting, keeping alive, and popularizing various traditional American music genres. On this occasion, they will also select from the fitting songs of their latest series, which features hits from popular American animated movies.
Ferenc Gayer – band leader, bass, Krisztián Csapó – vocals, trombone, Tivadar Varga – piano, Sándor Csárics – trumpet, József Széki – xylophone, percussion, vocals, Tibor Antal – violin, János Wesely – drums
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23.30
20 MINUTES STAND UP SHOW
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00.00
MIDNIGHT CHAMPAGNE TOAST
00.15
RAFFLE GAME
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00.30
RÉVÉSZ RICHÁRD LATIN QUARTET FEAT. YULAYSI MIRANDA
The Révész Richárd Latin Quartet, known for their melodic Latin jazz, is a group formed by well-known artists of the Hungarian jazz scene. Their repertoire draws from Afro-Cuban roots, while also featuring their own compositions. On this evening, Cuban singer Yulaysi Miranda will join the group, further enhancing the New Year's Eve atmosphere with her wonderful voice and vibrant stage presence.
Révész Richárd – piano, Fonay Tibor – bass, Molnár Mátyás – drums, Csaba Pusztai – percussion
special guest: Yulaysi Miranda – vocal
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MENU
APPETIZERS
Porcini Cream Soup
Homemade Country-Style Pâté
Duck Liver Mousse with Port Wine Jelly
Mediterranean Quinoa Salad
Avocado Salad
Green Salad with Vinaigrette
MAIN COURSES
Mushroom and Parmesan Risotto
Veal Marengo with Zucchini Potato Gratin
Pike Perch Quenelle with Crab Sauce and Camargue Vegetable Rice
Imperial Chicken with Ratatouille
DESSERTS
Pastry Selection: Paris-Brest, Lemon Tart, Chocolate and Vanilla Éclair, Raspberry Slice, Cheesecake
Floating Island with Caramel Sauce
Fruit Salad
AFTER MIDNIGHT
Hungarian Stuffed Cabbage Rolls
