Second Annual Winter Bourbon Dinner

Just in time for the cold weather, our Bourbon Dinner will feature a 5-course meal created by Chef in Residence John Manion and Executive Chef Cary Taylor.

The menu will be:

Fried Amish Chicken Livers, Frisee & Lardou Salad, Lemon Aioli
Head-on Shrimp, Tasso Ham, Three Sister’s Garden Grits, Natural Jus
Grilled Quail, Cornbread Stuffing, Bourbon BBQ Sauce, Fried Sage
Smoked Beef Brisket, Sauteed Winter Greens, Frijoles Charros
Bourbon, Chocolate, & Bacon Bread Pudding, Maple Whipped Cream.