Dinner               March 4^th

Enjoy the creative dishes from Chef Highstone. You are strongly encouraged to BYO wine/beer however, we will have soda on site.

Dinner 6-9         $60/person

Menu:

One – Ceviche w/watermelon & pickled ginger

Two – Yam & prosciutto rosettes w/fire roasted pepper

Three – Fried dough w/beef & bleu cheese w/red wine demi

Four – Herb roasted duck breast w/sun-dried tomato whipped potatoes & roasted asparagus

Five – Custard in a chocolate shell w/orange truffle & citrus glaze

Music – Jared Gutridge