Chef's Five Course Spring Dinner

Welcome in warmer weather with our Spring Dinner!

April 30th | 6pm

Enjoy Executive Chef Chris Hutchison’s five-course menu highlighting spring flavors while Master Mixologist, Nick Hirsch, pairs curated cocktails with each course.

Guests can expect a spring sampling featuring asparagus en crute, nettle gnudi & shaved A5 wagyu, stuffed lamb saddle, and poached rhubarb.

The five-course dinner with accompanying cocktail pairings is $165 per person, all inclusive.

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