High Spirits Dinner: May 22

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.

MENU (cocktails below):

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

MENU (cocktails):

Lemongrass Basil Spritz
- Basil infused vodka, lemongrass limoncello, lemon prosecco, soda water

Three Chili Tequila Highball
- Chili infused tequila, agave nectar, soda water, Peruvian peppers

Raspberry Lemon Gin Highball
- Lemongrass limoncello, acidulated raspberry syrup, tonic bitters

Miso Butter Washed Bourbon Old Fashioned
- Miso butter washed bourbon, sugar, aromatic bitters

Cold Brew White Russian
- cold brew coffee liqueur, averna amaro cream, black walnut bitters, cocoa puffs cereal milk ice cube