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December

Santa Selfies
Lobby, Complimentary, 11AM-12:30PM
Capture the spirit of the season by taking your photo with Santa in our Lobby every weekend until 12/23.

Cocoa Cruises
Available December 1st-December 23rd / two Saturday cruises from 1-2PM & 2:30-3:30PM* / one Sunday cruise at 1PM* / $15 for children under 12 / $20 for seniors / $25 for adults / ONLINE TICKETS / *Saturday, 12/8: one cruise at 1PM / *Sunday, 12/9: two cruises at 1PM & 2:30PM
Enjoy a holiday cruise aboard our private yacht, the Lady Alderbrook! Enjoy stories, cookies and cocoa with Santa on Saturdays and Sundays from Thanksgiving to Christmas until Santa returns to the North Pole. Reservations are strongly recommended as space is limited to 30 guests. 

Full Moon Yoga: December 22nd (Saturday)
7-8PM
Revel in the serenity of moonlit yoga on the shores of Hood Canal in a class led by local Yogini, Michelle Pugh, of Joonbug Yoga. Full moon yoga is complimentary to hotel guests and $10 for non-hotel guests. Non-hotel guests are welcome to pay for the class at our hotel front desk prior to the class. 

Christmas Day Brunch: December 25th (Tuesday)
Restaurant, $49 adult/ $16 children / Served from 8AM-2PM / Please contact our Restaurant at 360.898.5500 for reservations. Reserve your table ONLINE today. MENU
Enjoy a decadent Christmas brunch full of holiday cheer at our annual Northwest Christmas tradition.

New Year’s Eve Dinner: December 31st (Monday)
Restaurant, 5 courses, $95 per person + $45 with wine pairings / Reserve your table ONLINE today. MENU
Ring in the New Year with a delightful dinner in our Restaurant accompanied with live music, fireworks and a midnight champagne toast.

New Year’s Eve Chef’s Table Culinary Journey: December 31st (Monday)
Wine Room, 11 courses, limited seating at 6PM & 9:15PM, $150 per person + $55 with wine pairings / Reserve your table ONLINE today. MENU
End the year with a culinary adventure!  Enjoy an 11-course meal, inside our exclusive Wine Room venue. The menu will reflect seasonal ingredients refined by our Executive Chef, Ben Jones’ culinary expertise.  

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