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Bear’s Den Dinner on the Terrace
September 21 @ 5:30 pm - 9:00 pm
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.
Seared Duck Breast – Baby Arugula – Goat Cheese – Poached Pears – Crostini – Port Wine Reduction -Turmeric Dyed Curry Deviled Eggs
Chilled Melon and Lavender Soup – Paired with a Craft Tequila Cocktail and Sidecar
Rainbow Heirloom Tomatoes – Fresh Mozzarella – White Balsamic Pearls – Chiffonade Basil – Paired with a Tequila Cocktail and Sidecar
Grilled Lollipop Lamb Chops – Toasted Cashew Slaw – Gratin Potato – Broccolini – Saffron Honey Drizzle – Paired with a Craft Micro Brew
Blackened Swordfish – Polenta – Baton Root Vegetables – Tarragon Yogurt Sauce – Paired with a Craft Micro Brew
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
Cost: $129 per person INCLUDES tax and gratuityBuy Now
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.