Saturday, March 25th in the Angus Barn Wine Cellar • 6:00pm • $125 per person plus tax. Gratuity is included.
Regretfully, we are unable to refund cancellations. All sales are final. With the rise of high-end bourbons and whiskeys, craft beer and wine may have some new competition when it comes to being paired with food. Having all the flavor complexities of its lower ABV cousins, bourbon and whiskey are no longer sitting on the sidelines as digestifs.
Social Chicken liver pate with red grapes on toast points. As well as oysters casino Paired with Bernheim Wheat 1st Course Smoked bacon and corn chowder with North Carolina lump crab meat Paired with Larceny Wheated 2nd Course Mache and radicchio with duck confit served with toasted walnut and raspberry vinaigrette with granny Smith apples and herb goat cheese. Paired with Elijah Craig 3rd Course Sorbet 4th course Beef tenderloin au pouive with veal Demi glaze bourbon reduction and butter poached seabass served with smoked collard greens and a wild mushroom risotto. Served with Henry McKenna 5th Course Chocolate bourbon bread pudding with cinnamon ice cream Served with Evan Williams Single Barrel
The Wild Turkey Lounge is open 3pm - 11pm Mon. - Sat. and 3pm - 10pm on Sun. The Dining Rooms are open from 5:30pm - 10:30pm Mon. - Fri., 5pm - 10:30 pm on Sat. and 5pm - 10pm on Sun.
TEL: 919.781.2444 • FAX: 919.783.5568 • RESERVATIONS ARE RECOMMENDED