A four course dinner pairing prepared by Executive Sous Chef Schan Gladden and Executive Chef Carlos Zavalas and education by Bourbon Expert Ahnastasia Ramlow.

Starter: (Charcuterie Board) Prosciutto, Capitola, Mortadella, Triple-Cream Brie, Goat Cheese with Honey, Aged Havarti, Apples and Pears, Dried Apricots and Figs, Toasted Almonds and Hazelnuts, Honeycomb, Maple Butter, Cherry Jam

Salad: Kale, Arugula and Radicchio mix with Dried Cherries, Spiced Walnuts, Crumbled Feta and Maple Balsamic Vinaigrette

Entrée: Orange Whiskey Glazed 7 oz Oyster Steak Scallop, Shrimp & Crab Ball served over Mushroom Risotto Roasted Beets & Parsnips

Dessert: Spiced Vanilla Cheesecake with Poached Pears and Ginger Syrup

Bourbons: George Dickel White Corn Whiskey, George Dickel Bourbon Whiskey, George Dickel 8 yr Sour Mash Whiskey, George Dickel Chill Filtered Rye Whiskey

Entertainment: Adriano Sica on the Piano

Dietary alterations are not accommodated for this event. The menu is subject to change at the chef's discretion. A deposit of $60 is required to purchase your ticket. Deposits are non-refundable. Full ticket price $105.

Final bill, including tax and gratuity, will be presented at the end of the dinner.