This four-course dinner will be hosted by Ron Ferguson with RNDC Spirits.

Cost is $60 per person plus gratuity. Reservations are required.

1st Course

Cocoa Dusted Sea Scallop
Medjool Date, Butternut Squash, Bosc Pear

Knob Creek


2nd Course

Hibiscus Tea Cured Bacon Salad
Mascarpone, Local Flowers, Bourbon Scented Honey Vinaigrette

Basil Hayden’s


3rd Course

Heritage Farm Pork Tenderloin
Smoked Orange & Cask Aged Blis Maple Buerre Blanc, Turnip Puree, Candied Apple, Micro Herbs

Booker’s


4th Course

Blackberry Semifreddo

Sesame Brittle, Vanilla Foam Baker’s