Tickets are $40 and available in advance at Grand Trunk.

Course One

Clementine Lemon Thyme
Wild Mushroom Bruschetta

Course Two

Liberty Belle Blonde Ale
Baby Spinach Salad with Creamy Dill Dressing
Bleu Cheese, Crispy Shallots

Course Three

Steamy Windows
Braised Beef Short Rib “Wellington”
Mushroom-Leek Duxelle, Crisp Pastry Shell,
Root Vegetables, Natural Jus
Prepared by Guest Chef,... [read more]

Tickets are $40 and available in advance at Grand Trunk.

Course One

Clementine Lemon Thyme
Wild Mushroom Bruschetta

Course Two

Liberty Belle Blonde Ale
Baby Spinach Salad with Creamy Dill Dressing
Bleu Cheese, Crispy Shallots

Course Three

Steamy Windows
Braised Beef Short Rib “Wellington”
Mushroom-Leek Duxelle, Crisp Pastry Shell,
Root Vegetables, Natural Jus
Prepared by Guest Chef, Jason Stoops
Executive Chef The Inn at St. John’s

Course Four

Starkweather Stout
Chunky Chocolate Brownie
Caulder’s Vanilla Ice Cream a la mode
Saigon Cinnamon Caramel Sauce