This four-course dinner will be hosted by Ron Ferguson with RNDC Spirits.
Cost is $60 per person plus gratuity. Reservations are required.
Cocoa Dusted Sea Scallop
Medjool Date, Butternut Squash, Bosc Pear
Hibiscus Tea Cured Bacon Salad
Mascarpone, Local Flowers, Bourbon Scented Honey Vinaigrette
Heritage Farm Pork Tenderloin
Smoked Orange & Cask Aged Blis Maple Buerre Blanc, Turnip Puree, Candied Apple, Micro Herbs
Sesame Brittle, Vanilla Foam Baker’s