Gather on the Terrace at Bear’s Den to enjoy the last weekend of summer with a five-course menu that celebrates the transition from summer to savory fall flavors.

Created and executed by Executive Chef Geoff Wheatstine, each course will be paired with a craft tequila cocktail and/or micro beer. Libations are hand selected and crafted by bar manager and mixologist, Sara Moghadam.

Menu:

HORS D’OEUVRES

Seared Duck Breast – Baby Arugula – Goat Cheese – Poached Pears – Crostini – Port Wine Reduction -Turmeric Dyed Curry Deviled Eggs

FIRST COURSE

Chilled Melon and Lavender Soup – Paired with a Craft Tequila Cocktail and Sidecar

SECOND

Rainbow Heirloom Tomatoes – Fresh Mozzarella – White Balsamic Pearls – Chiffonade Basil – Paired with a Tequila Cocktail and Sidecar

THIRD

Grilled Lollipop Lamb Chops – Toasted Cashew Slaw – Gratin Potato – Broccolini – Saffron Honey Drizzle – Paired with a Craft Micro Brew

FOURTH

Blackened Swordfish – Polenta – Baton Root Vegetables – Tarragon Yogurt Sauce – Paired with a Craft Micro Brew

FIFTH

Dessert Trio – Amaretto Plum Cheesecake – Pecan Stout Bites – White Ganache Tequila Truffles – Each Paired with a Craft Tequila Cocktail and Micro Brew

Guests meet at Smoky’s Bar & Grill at 5:30 pm. The Brundage shuttle departs for the Bear’s Den with the first round of guests at 5:45

Reservations:

Cost: $129 per person INCLUDES tax and gratuity

Purchase on-line, over the phone 208-315-3080 or by emailing [email protected] 

Must purchase by noon on Friday, September 20. Space is limited. 32 seats maximum, 16 minimum.