Tis the season to be jolly and decorate the Christmas tree. Parallel Post’s “Festive Christmas Tree Decorating Event” is scheduled for this Saturday, December 6. Join us for a complimentary gathering as we decorate the Parallel Post Christmas tree. Sip and savor samples of Bootleg Greg’s new seasonal cocktail creations. Children will be treated to hot cocoa, roasted s’mores on our open fire pit, a meet ‘n greet with Santa along with cookie and ornament decorating stations. Plus, receive a complimentary appetizer when dining for lunch during the event hours of 2:00 to 5:00 pm.
TIS THE SEASON AT SATURDAY, DECEMBER 6 2 P.M. TO 5 P.M. FESTIVE CHRISTMAS TREE DECORATING EVENT
Join us for a complimentary gathering as we decorate the Parallel Post Christmas Tree. Sip and savor samples of bootleg greg’s new seasonal hot cocktail creations. Children will be treated to hot cocoa, roasted S’Mores on our open fire pit, a meet ‘n greet with Santa Clause along with cookie and ornament decorating stations.
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Plus, receive a complimentary appetizer when dining for lunch during the event hours of 2 p.m. – 5 p.m.
Executive Chef Chris Molyneux will showcase his skills with two holiday-specific menus inspired by seasonal offerings. A four-course Christmas Day dinner ($45++/$60++ inclusive of wine/beer pairings) will be served from 12:00 p.m.- 10:00 p.m. with open seating and will feature items such as Fire Roasted Copps Island Oysters; Prime Rib Espresso Crusted Rib Roast, roasted sweet onion au gratin, greens and au jus; ending with Chocolate Panna Cotta, sea-salted caramel sauce and toasted hazelnuts. Bringing the season to a close, the New Year’s Eve four-course menu ($45++/$60++inclusive of wine/beer pairings and a complimentary champagne toast) will be served from 5 p.m. – 11 p.m. with open seating and will highlight dishes such as Endive Salad, beets, pomegranate, goat cheese, figs, walnuts and Clementine vinaigrette; Grilled Rabbit Rack, sweet potato, Benton’s bacon, greens and roasted vegetables; and topped off with Espresso Chocolate Cake.
Parallel Post’s leading mixologist Gregory “Bootleg Greg” Genias has created a holiday cocktail menu filled with sweet citrus, creamy flavorings, rums, wines, and liqueurs guaranteed to satisfy the palate. For those in need of a defrosting, wrap your hands around a hot mug of XMAS Tea ($10), infused with red wine, cardamom, cinnamon, orange, apples, dark berries, brandy and Drambuie; or toast your body with Natural is the Mystic ($12), mixed with JP Weiser vanilla spiced whiskey, homemade orange cello, hot water, fresh orange peels, and a tea ball steeped with cloves and Stevia leaves for sweetener. For patrons looking for an alternative to the traditional eggnog, savor the Dr. Phil’s 3-Cream Coquito ($12), blended with evaporated milk, condensed milk, fresh coconut cream, Bacardi white, Onyx 111 moonshine, cinnamon, nutmeg, and thyme.
Parallel Post is overseen by James Beard nominated Chef Dean James Max, and is a modern-American restaurant based in Trumbull, CT. focused on seasonal and regional cuisine. Offering a bold and flavorful menu featuring modern American cuisine with Northeastern regional flair, Parallel Post brings an unseen level of quality and creativity to the culinary landscape of Trumbull, Connecticut. The intimate, yet casual eatery uses seasonal, local ingredients prepared with contemporary, healthy techniques. The menu is comprised of a wide array of options from snacks to small plates, large entree, and a multi-course tasting menu.