RSVP FOR OCTOBER 11 OR OCTOBER 12
12:00PM | $40 PER PERSON*
*Excludes tax and gratuity. Time, price and participation may vary by location.
AMUSE-BOUCHE
PICKLED CRAB DEVILED EGGS
Bonefish Grill twist on a classic—stuffed with a creamy blend of mayo, Dijon mustard, grated cheese, Old Bay®, and pickled jalapeños, then topped with cilantro-lime lump crab meat and a dash of black pepper.
POMEGRANATE LEMONADE
Absolut Citron vodka and lemonade shaken with pomegranate syrup and topped with soda, gives a flavorful effervescence that keeps this pairing fresh and light.
COURSE 1
SHRIMP & GRITS
Wood-grilled shrimp topped with a savory cream sauce, served over mozzarella cheese-infused grits, finished with green onions, parmesan cheese and bacon.
WHISTLEPIG MAPLE OLD FASHIONED
WhistlePig PiggyBack bourbon, rich WhistlePig barrel-aged maple syrup and a dash of bitters accentuate the bourbon’s smooth vanilla, toasted spice, and oak notes, balancing the decadence of the creamy and smoky grits.
COURSE 2
CRAB HUEVOS RANCHEROS
Crispy crab bites, poached eggs, avocado and refried black beans, topped with enchilada sauce, cilantro-lime crema, feta cheese and crispy tortilla strips.
STRAWBERRY APEROL SPRITZ
Tito’s Handmade vodka, Aperol, strawberry and lime topped with sparkling wine, adds a bright, bubbly contrast to the rich, savory crab bites and poached eggs.
COURSE 3
CRÈME BRÛLÉE FRENCH TOAST
Brioche bread soaked in Grand Marnier and orange zest, served with chef-crafted whipped cream, mint and fresh strawberries.
PUMPKIN ESPRESSO MARTINI
Frïs vodka, Kahlúa coffee liqueur, pumpkin, cream of coconut and espresso, hand-shaken to perfectly complement the warm and citrusy sweetness of the French toast.
