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Lunch: Monday – Friday 11:30-2:00 p.m.

Cocktails: Beginning 4:00 p.m. Monday through Friday, 5:30 Saturday

Dinner: Monday through Wednesday: 5:30-9:00 Thursday through Saturday: 5:30-9:30

Brunch: Sunday: 11-Until

Reservations not required but recommended.

336-370-1266

Big Flavors Small Plates Tasting Dinner: June 24th 2016

Location: The Wagner Room
Ben Roberts and Sous Chef Noah Sheets

Ben Roberts and Sous Chef Noah Sheets

Our very talented Sous Chef, Noah Sheets, will be preparing a 9-course tapas inspired dinner on Friday, June 24th.

We are excited to have Noah share his expertise and talent in such a generous way. With 9 courses you can expect to explore many fresh and seasonal ingredients.

There will be no wine or cocktail pairings included in this tasting dinner, but we will offer suggested pairings for you to enjoy.

Friday, June 24th, 2016
6:30 p.m.
Wagner Room
$70.00 per person plus tax and gratuity

Call 336.370.1266 for reservations by Thursday, June 23rd, as seating is limited.

Menu

First Course
Pickled Melon-Country Ham-Grilled Orange Skewer with Hickory-Pink Peppercorn Gastrique

Second Course
Asian Collard Wrap with Toasted Coconut, Peanuts, Carrots, Cucumber, Pickled Radish, Pickled Shiitake, Sweet Chile Aioli, Lime

Third Course
Coconut-Quinoa Cracker with Tuna Poke (seasoned with Kentuckyaki), Ginger, Candied Jalapeno, Avocado

Fourth Course
Fried Green Tomato with Peppadew-Herb Goat Cheese, Grilled House Cured Bacon, Charred Green Onion Coulis

Fifth Course
Sweet Cornbread Crostini with Fried Loukanika (cumin Salami), Fried Egg, Salsa Verde

Sixth Course
Pad Thai Fresh Roll with Peanut Sauce, Peanuts, Bean Sprouts, Cabbage, Carrots, Curry Roasted Chicken Leg Quarter, Cilantro, Lemongrass, Hoisin, Rice Noodles

Seventh Course
Smoked Skillet Seared Duck Breast (Med Rare), Sweet Potato Biscuit, Brie, Raspberry Chile Aioli, Cilantro Puree

Eighth Course
Cocoa Rubbed Grilled Ribeye Cap, Fried Plantain Chip, Ancho Cherries, Brown Sugar Lusty Monk Spread

Ninth Course
Mini Salted Caramel Crème Brulee, Chile Dark Chocolate Brownie Brittle, Roasted White Chocolate-Almond Ice Cream, Strawberry Syrup

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