The past year has been a challenge. Please join us for a “High Spirits” dinner designed to lift your spirits and provide a space to celebrate and connect with others. All tables will be safely distanced from one another and our servers will be wearing masks. All participants must wear a mask until seated at their tables and when moving about the space. The event will feature a five course dinner with cocktails paired by Trey Fincher from Fox Trail Distillery. The menu has been created by Executive Chef Kaitlyn Rush and Sous Chef Hayden Johnson. Seating will begin at 6:00 pm, and the first course will be served at 6:30 pm.
MENU (cocktails TBA):
First Course: Local Lion’s Mane “crab cake” served atop preserved lemon-dressed greens
Second Course: New Mexico style carnitas “egg roll” served with a cilantro-avocado crema
Third Course: Smoked raspberry pork belly with sweet potato gnocchi, cremini mushrooms and a sherry tarragon cream sauce
Fourth Course: Bourbon-miso butter braised beef short rib served with wasabi parsnip mash and sugar snap peas
Fifth Course: Local strawberry and rhubarb donut