THURSDAY, SEPTEMBER 18 | 6:30PM | $65 PER PERSON*
*Excludes tax and gratuity. Time, price and participation may vary by location.
COURSE 1
HARVEST APPLE SALAD
Fresh spinach, tossed with apple cider vinaigrette, topped with crispy bacon, diced apples, crumbled goat cheese, and cinnamon wonton strips.
FRESH APPLE BOURBON MARTINI
WhistlePig PiggyBack bourbon infused with cinnamon apple, shaken with fresh sour mix, apple juice and house-made honey syrup, mirrors the fall flavors in the salad, while the warmth of the bourbon complements the vinaigrette exquisitely.
COURSE 2
SEA SCALLOPS WITH SPINACH AND MUSHROOM RISOTTO
Wood-grilled sea scallops served over creamy spinach & mushroom risotto, drizzled with lemon butter, and garnished with our signature chipotle seasoning.
BOURBON MARGARITA
Knob Creek bourbon and Sauza Gold tequila, combined with fresh sour and orange juice, and perfected with a Tajin rim, make this bold, smoky-citrus margarita the consummate partner to our wood-grilled sea scallops.
COURSE 3
SWORDFISH WITH PUMPKIN RAVIOLI
Wood-grilled swordfish and pumpkin ravioli topped with crispy onions, crumbled feta, crispy sage and brown butter sauce, served with broccoli.
BROWN SUGAR MANHATTAN
Angel’s Envy bourbon mixed with sweet vermouth, bitters, and house-made brown sugar syrup, brings out the wood-grilled flavors of the swordfish and the sweetness of the pumpkin ravioli—the perfect combination.
COURSE 4
SPICED APPLE CHEESECAKE
Classic cheesecake topped with chef-crafted apple cider syrup, diced apples, and cinnamon crisps, served with fresh whipped cream.
PUMPKIN SIDECAR
Woodford Reserve with Cointreau, pumpkin, and lemon juice, cuts through the rich, creamy cheesecake with just the right amount of zest for a splendid blend of cozy and bright.
