Our Supper Series returns to Mallard! Join us on January 9th for an exclusive communal dining experience featuring five dishes from Chef Hamilton Johnson that highlight locally sourced wild game.

Guests will begin with a welcome cocktail and light snacks at the bar, then will move to the private dining area for a communal five-course, family-style dinner with optional curated wine pairings.

Join us each month as we highlight a new and exciting culinary theme for the season. Follow us on Eventbrite for updates on February's theme, and enjoy immediate access once tickets go live!

THE MENU

First Course

Duck Ham & Kobocha Squash Tartine | Crisp mushrooms, pickled prunes, foie gras snow

Wine Pairing: LEON GOLD, WHITE GOLD PET-NAT, RIESLING / SAUVIGNON BLANC, WURRTEMBÜRG, GERMANY, 2022

Second Course

Ribbit Leg Pot Pie | Confit rabbit leg, root vegetable ragout, black truffle gravy, puff pastry

Wine Pairing: CANTINA ALPINA, PALE MOUNTAIN ROSÉ, PINOT GRIGIO / TEROLDEGO / MANZONI BIANCO, TRENTINO-ALTO ADIGE, ITALY, 2021

Third Course

Slow-Roasted Rack of Wild Boar | Green cabbage confit, fried scrapple, pine nut praline, old overholt jus

Wine Pairing: RED TAIL RIDGE, BLAUFRANKISCH, FINGER LAKES, NEW YORK, 2020

Fourth Course

Cast Iron Venison Loin | Espresso-rubbed, vanilla-parsnip fondue, sweet n sour kumquat, charred cipollini onion

Wine Pairing: CHÂTEAU FALFAS, CÔTES DE BOURG, CABERNET SAUVIGNON / MERLOT, BORDEAUX, FRANCE, 2017

Fifth Course

New Orleans Calas | Vanilla rice grits, huckleberry salsa, candied chestnuts, rosemary crème

Wine Pairing: QUINTA DO INFANTADO, WHITE PORT, DOURO, PORTUGAL

Due to the communal nature of this dinner, we will not be able to make large changes to the menu to accomodate allergies. Small changes will be approved by Chef on a case by case basis. 20% of the ticket price will go directly to our service team as a gratuity.