Doors will open at 6 pm. Our first course will be served at 6:30 pm.
First Course: Seared Scallop on a Parmesan crisp with radish microgreen salad.
Second Course: Roasted duck breast salad with romaine, craisins,
toasted flax seed. and Greek vinaigrette
Third Course: Cheese pairing three cheeses paired with fruit and nuts
Fourth Course: Lemon poached Salmon over prosciutto wrapped asparagus
with fried polenta cake.
Fifth Course: Chocolate torte with mint ganache
Evening Featured Whiskeys:
Clyde Mays Bourbon
Jefferson’s Ocean Aged
Basil Hayden’s Dark Rye