Doors will open at 6 pm. Our first course will be served at 6:30 pm.

Dinner details:

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

Angel’s Envy