Come enjoy a four course seated dinner in our beautiful Private Dining Room. Each meal will be paired with your choice of a glass of wine or beer.
Now taking reservations for Tuesday, October 8th. Limited spots available.
Tickets are $60 per person *plus tax and service fee*. Dinner starts at 6:30 p.m.
Course 1
Fresh nigiri with Hamachi, Fluke, and Hokkaido scallop, yuzu foam, aged soy reduction, pickled ginger, and fresh wasabi.
Paired with your choice of:
Argyle Winery, Vintage Blanc de Blanc, Willamette Valley, ’19
Volcano Sauce Sour Ale – Aslin Beer Company Virginia 6% Sour Ale brewed with blackberry blueberry milk sugar and vanilla.
Course 2
Iberico pork tenderloin roulade stuffed with aged gouda and poblano, dusted with
chicharrónes and pan fried, served over Romesco and topped with fresh watercress.
Paired with your choice of:
Lange Estate Winery and Vineyards, Rosé of Pinot Noir, Dundee Hills, ’23
Tank 7 Saison – Boulevard Brewing Co Kansas City, MO 8.% American Saison Ale hoppy grapefruit and subtle spice.
Course 3
Braised wagyu beef cheeks with a silky potato puree, marinated sous vide heirloom
carrots, homemade baguette, topped with crispy shallots and a red wine pan jus.
Paired with your choice of:
Grounded Wine Company, Collusion, Cabernet Sauvignon, Columbia Valley, ‘17
Bell’s Amber Ale – Bell’s Brewing Kalamazoo, MI 5.8% Amber Ale with sweet toasted caramel and citrus hop aroma.
Course 4
Raspberry sponge cake layered with white chocolate mousse and Chantilly cream,
covered in a fig mirror glaze and nestled in edible “glass”.
Paired with your choice of:
Trimbach, Alsac Gerwürztraminer Monterey, ‘19
Kentucky Bourbon Ale Imperial Milk Stout – Kentucky Bourbon 12% Milk Stout is heavy sweet full bodied mouth feel that will pair well with cake.