We’re hosting a six-course game dinner as one last celebration to close out patio season at the HiHo Hotel. Join us for a party centered around the rich bounty of fall, featuring seasonal produce, wild game, and perfectly paired wines. Executive Chef Ted Gola’s menu will highlight dishes like Bison Carpaccio with Hen of the Woods Mushrooms and Duck Breast with Chestnut Purée.

Hunting, alongside foraging and farming, is a timeless tradition that evokes images of plump fowl, eager hounds, and meals shared. It remains an integral part of how we nourish our communities, connecting us to the land and its bounty. Gather with us as we celebrate this heritage with a meal honoring the game and fowl of the season—best shared among friends.