Make It A Double

Join us for a six course tasting menu featuring wild game dishes paired with bourbon. 
Chef Dennis Wilson has created a WILD menu for you to enjoy. Quail egg, Pheasant, and Elk are just some of game he'll be preparing. And to go with it...Bourbon! Each dish will be paired with a featured Bourbon .

6pm: Hours D'oeuvres and cash bar to start things off.
7pm: Dinner starts!

Tickets: $120 and included all taxes and gratuities. 

Join us for what will surely be a wild night!

To purchase tickets visit:

First Course

Pate of Pheasant & Quail Egg

Dark rye toast, Beluga caviar, crème fraiche

Second Course

Antelope Meatballs

Smoked green tomato sauce, shaved sharp provolone, asiago cheese

Third Course

Rabbit Gnocchi

Rabbit confit, sage gnocchi, anise beurre blanc

Fourth Course

Boar Sausage & Slab Bacon

Blueberry & boar sausage, boar slab bacon, lentils, red cabbage, apple slaw

Fifth Course

Roasted Elk strip loin

Celeriac puree, baby carrot, au poivrade sauce

Sixth Course

Bavarian Chocolate Cake

Vanilla Chantilly