with Ginger, Lime and Shiso

with Cremini Mushroom Salad and Black Truffle Vinaigrette

with Endive, Roasted Beets and Herbed Creme Fraiche

with Horseradish Panna Cotta, Avocado and Chili Oil

with Ginger and Soy

with Shrimp, Sausage and Egg

with Bent River Camembert and Aged Balsamic

with Hoisin, Brandy and Compressed Asian Pear

with Caramelized Onions and Roasted Garlic

with Apple, Hazelnut and Cheddar Bread Pudding

with Roasted Oyster Mushroom-Cambozola Compote and Red Wine Syrup

with Spring Onions and Beurre Gascogne

with Au Bon Canard Foie Gras Stuffing and Truffle Chicken Jus

with Madeira and Garlic Confit

with Red Wine and Potato Puree

with Toasted Garlic Puree and Cabernet Sauce

with St. Pete's Select Blue Cheese and Buttermilk Dressing

with Roasted Grapes, Prairie Breeze Cheddar and Grape Vinaigrette

with Goat Cheese and Sweet Onion Bavarois

with Braised Veal Shoulder and Porcini Mushroom Jus

with Swiss Chard, Leeks and Gruyere

with Riesling and Roasted Winter Vegetables over House-Made Egg Noodles

with Chili, Garlic and Lemon

with Apple Cider Beurre Blanc

with Garlic and Thyme

Marinated in Miso

with Apple Cider Beurre Blanc and Crispy Prosciutto Salad

with Farro, Mixed Vegetables and Gremolata Butter

with Lemon Confit and Ponzu

with Salted Caramel Ice Cream and Spiced Candied Pecans

with Blackberry Blackcurrant Compote

with Malted Nougat Cream

with Bourbon Butterscotch and Oatmeal Stout Ice Cream

with Apple Walnut Crumble

with Roasted Mushrooms and Bordelaise

with Sweet and Sour Sauce

Opulent Vodka, Passion Fruit, Campari

Grey Goose La Poire, Strawberry, Cassis, Cava

Absolut Ruby Red Vodka, Orangecello, Fresh-Squeezed Grapefruit

Rum Punch, Ginger Beer, Pineapple, Lime

Sauza Tequila, Pomegranate, Citrus, Tabasco, Midori

Bulleit Bourbon Old Fashioned with blackberries, served with a pony of Midnight Ryder

Chambord, Lemoncello, Citrus, Prosecco

Prairie Organic Spirits, Cocchi Americano, Trinity Bitters, Lemon Twist

Bombay Dry Gin, Campari, Cocchi di Torino

Gin, Chartreuse, Luxardo, Lime

Pimm's No. 1, Gin, Ginger Beer, Cucumber

Bulleit Rye, Cocchi di Torino, Angostora Bitters

Justerini & Brooks Scotch, Drambuie, Filberts

Calvados, Cointreau, Cinnamon and Sugar

with Salted Caramel Ice Cream and Spiced Candied Pecans

with Bourbon Butterscotch and Oatmeal Stout Ice Cream

with Malted Nougat Cream

with Blackberry Blackcurrant Compote

with Apple Walnut Crumble

with Citrus Wafers

Prairie Vodka, Ice Wine, Pomegranate

Chopin, Dolin Blanc, Lemon Bitters

Absolut Ruby Red, Orangecello, Grapefruit

Grey Goose La Poire, St. Germain, Cassis, Prosecco

Gin, Campari, Cocchi di Torino, San Pellegrino Aranciata

Gordon's Gin, Green Chartreuse, Fresh Squeezed Lime

Cabrito Tequila Blanco, Solerno Blood Orange, Pomegranate, Grapefruit

Cabrito Tequila Reposado, Midori, Pomegranate, Tabasco

Templeton Rye, Cynar, Fernet Branca, Lemon

Rye, Averna, Trinity Bitters

Apple Jack, Ginger, Citrus, Egg White, Cinnamon and Sugar

Hamilton Gold & Black Pot-Stilled Rums,Charred Pineapple, Blackstrap Molasses Bitters

Chambord, Lemoncello, Citrus, Prosecco

Pimm's No.1, Gin, Ginger Beer, Cucumber

Christian Regal N/A Sparkling

with Goat Cheese and Sweet Onion Bavarois

with Grilled Speck, Mushroom and Comte Cheese Sandwich

with Cremini Mushroom Salad and Black Truffle Vinaigrette

with Apple Cider Beurre Blanc and Crispy Prosciutto Salad

with Apple, Hazelnut and Cheddar Bread Pudding

with Malted Nougat Cream

with Citrus Wafers

with Herbed Crème Fraiche and Endive

with Garlic Crouton

with Pear, Kumquat and Arugala Salad

with Polenta, Sweet Peppers and Red Wine Sauce

with Roasted Grapes, Cheddar and Grape Vinaigrette

with Sweet and Sour Cabbage Salad

with Squid Ink Linguini and Roasted Winter Vegetables

with Roasted Oyster Mushroom-Cambozola Compote and Red Wine Syrup

with Blue Cheese Butter and Port-Fig Reduction

with Toasted Garlic Puree, Fried Artichokes and Bordelaise

with Blackberries and Blackcurrant Syrup

with Malted Nougat Cream

with Citrus Wafers

with Cherry-Relish served with chips

with Avocado Dressing and Dijon Bread Crumbs

with Tomatoes, Goat Cheese and Pesto

with Napa Cabbage Salad

with Red Wine and Potato Puree

with Garlic and Herb Butter