Farm to Fork

Indulge in a 5-course culinary experience with Chef Peter Sedlak, capturing the heart of fresh, distinctive flavor. Each course is crafted from high-quality ingredients sourced from our most trusted suppliers and transformed into an unforgettable fall menu. With only 40 seats available, join us for an evening where local flavor takes center stage.

$110 Per Person + tax & gratuity.

5-Course Culinary Menu

First Course: Local Greens
Blueberry Yogurt Vinaigrette, Bacon Lardons, Maytag Blue Cheese, Candied Black Walnuts, Pickled Onion (Camp Creek)

NA Pairing:
Bulltown Brewing IPA & Grapefruit Radler​

Second Course: Roasted Pumpkin Bisque
Tart Apple Relish, Tarragon Oil (Kalona SuperNatural, Camp Creek)

Pairing | NA Pairing:​
Raimund Prüm Riesling | Dr. Thanisch Riesling

Third Course: Crispy Pork Belly
Fried Black Rice, Autumn Vegetables, Pickled Daikon, Ginger Soy Reduction (Thoma’s, Camp Creek)

​Pairing | NA Pairing:
Boen Pinot Noir | Luminara Red Blend

Fourth Course: Braised Wagyu Short Rib
Red Wine Braise, Squash Polenta, Smoked Beet Purée, Pickled Fennel (Jiyu, Camp Creek)

​​Pairing | NA Pairing:
DAOU Cabernet Sauvignon | Hand on Heart Cabernet Sauvignon

Fifth Course: Spiced Apple Crisp
Granny Smith Apple, Brown Butter Oat Crumble, Chai Vanilla Bean Ice Cream, Fresh Whip Cream (Camp Creek, Kalona SuperNatural, Sweet Doe Company)

​​Pairing | NA Pairing:
La Marca Prosecco | Zonin Cuvée Zero