Monthly Beer & Wine Dinners

Join us throughout the year for our special events from
Beer & Wine Dinners, Cooking Classes and more.
Events take place in the offseason.
  1. 10th
    April
    Wine Dinner
    6pm-9pm
    Presented by Empire Wine Distributors and the Chefs of the Icehouse and Boro Restaurants Wine Pairings to follow! Amuse Bouche: Herbed Goat Cheese and Caramelized Plum Crostini Appetizer: Pork Osso Bucco Ragout, Braised pork shanks, wild mushrooms, roasted shallots, Tomato and red wine tossed with homemade pappardelle pasta Salad: Mozzarella Napoleon Homemade mozzarella, grilled eggplant, roasted red peppers, balsamic vinegar reduction over baby arugula Intermezzo: Meyer lemon sorbet Main Course: Pan Seared Snapper: Locally caught snapper filet, creamy sunchoke puree,blood orange gastrique, grilled asparagus, fried sunchoke chips Dessert: Bavarian Fruit Tart Homemade shortbread pastry flavored with orange zest Light pastry cream filling, fresh berries, apricot glaze Presented by Empire Wine Distributors and the Chefs of the Icehouse and Boro Restaurants Wine Pairings to follow! Amuse Bouche: Herbed Goat Cheese and Caramelized Plum Crostini Appetizer: Pork Osso Bucco Ragou Braised pork shanks, wild mushrooms, roasted shallots Tomato and red wine tossed with homemade pappardelle pasta Salad: Mozzarella Napoleon Homemade mozzarella, grilled eggplant, roasted red peppers Balsamic vinegar reduction over baby arugula Intermezzo Meyer lemon sorbet Main Course: Pan Seared Snapper Locally caught snapper filet, creamy sunchoke puree Blood orange gastrique, grilled asparagus, fried sunchoke chips Dessert: Bavarian Fruit Tart Homemade shortbread pastry flavored with orange zest Light pastry cream filling, fresh berries, apricot glaze
  1. 15
    Bourbon Dinner
    6pm-9pm
    Amuse-bouche: General's Chicken Bite Sweet and spicy over a shredded broccoli cake Bourbon: George Dickel 8yr First course: Braised Lamb Shank Taquitos (2) Taquitos, lettuce, tomato, cotija cheese, pineapple mint salsa and a cucumber crème fraiche Bourbon: Wild Turkey Kentucky Spirit Second course: Sausage Spring Roll Homemade fennel sausage, white beans and Irish whiskey cheddar over Granny Smith apple and fresh fennel slaw Bourbon: Bulleit Rye Intermezzo: Lynchburg Lemonade Sorbet Third course: Beef Short Ribs slow braised beef short rib, candied pecan mashed potatoes, habanero Peach BBQ sauce and fried leeks Bourbon: Bookers Dessert: Lemon & Thyme meringue tart Bourbon and blackberry puree Bourbon: Basil Hayden *Subject to minor changes
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