Join us for DC Summer Restaurant Week where we will be offering special three-course lunch and dinner menus all week, along with a special three-course brunch menu on Saturday, August 19 and Sunday, August 20. Enjoy the special lunch menu with your choice of soup or salad, a main course including Cedar Planked Salmon or Mustard Crusted Chicken Sandwich and finish with a slice of our Key Lime Pie or Flourless Chocolate Cake.
Join us for a summer beer dinner event featuring Badger Hill Brewing, a local Minnesota brewery. Our Executive Chefs will prepare a four-course menu of food and beer pairings. The evening will feature a first-course of Lemon & Garlic Crusted Walleye paired with White IPA, followed by a second-course of Open Faced Smothered Ribeye Sandwich paired with Traitor IPA, plus two additional courses.
Join us for an exclusive wine dinner featuring Palm Bay International, a third generation, family-owned company focused on quality, authenticity and personal touch. The evening will feature a five-course menu of food and wine pairings.
Join us for an evening devoted to our gluten-free diners as our Executive Chefs prepare a four-course custom gluten-free menu, each paired with a refreshing cider from Crispin, Angry Orchard and Vander Mill. The menu will feature a first-course of Pan Seared Norwegian Faroe Island Salmon paired with Angry Orchard “Crisp Apple” Hard Cider, followed by a main-course of Grilled Blackened New York Strip Steak paired with Vander Mill “Totally Roasted” H
Love Lagunitas brews? Join us for a four-course menu paired with craft brews from Lagunitas Brewing Company. The evening will feature a first-course of Grilled Striped Bass Taco paired with Lagunitas Brewing Co. Hop Stoopid Ale, followed by a main-course of Smoky Beer Battered Riblettes paired with Lagunitas Brewing Co. IPA, plus two additional courses.
Join us for an evening of all things crab and beer! This annual event features a four-course menu paired with a brew from Evolution Craft Brewing Co, located in Salisbury, MD. Guests will enjoy a first-course of Crab Spaghetti paired with Evolution Craft Brewing Co. Evo Delmarva Pure Pils, followed by a main-course of Crab Crusted Bacon Wrapped Filet Mignon paired with Evolution Craft Brewing Co. Exile Red Ale, plus two additional courses.
Join us over the holiday weekend as Executive Chef Edwin Amaya demonstrates how to bake and decorate cake pops, as kids enjoy sundaes from the ice cream bar and face painting. Sarah Singmaster, Food for Others Board Director, will join us as guest host. The event is from 3:00 p.m. to 4:00 p.m. and is priced at $20 per child, plus tax (not including gratuity). A portion of the proceeds will be donated to Food for Others. For more information or to make a reservation, please click here.
Join us for a summer gin event as Executive Chef Jon Gamlen prepare a four-course menu each paired with a local gin from Du Nord Craft Spirits, Vikre Distillery, Tattersall Distilling and Far North Spirits. Guests will enjoy a first-course of Cedar Planked Lobster Tail paired with Negroni-Boreal Cedar Gin, followed by a second-course of Pepper Crusted New York Strip Steak paired with Singapore Sling – Barreled Gin, plus two additional courses.
Join us for an exclusive wine dinner event, featuring La Crema Winery, a winery that has dedicated more than 30 years to exploring the many expressions of Pinot Noir and Chardonnay from California and Oregon’s finest winegrowing regions. Guests will enjoy a five-course menu starting with a first-course of Pan Seared Halibut with roasted Brussels sprouts, red quinoa, chive & papaya vinaigrette paired with La Crema Winery Chardonnay, Monterey ’15, followed
Join us for an evening of local brews as our Executive Chefs prepare a four-course menu paired with Chicago’s very own Half Acre Beer Company. Guests will enjoy a first-course of Homemade Salmon Pastrami paired with Daisy Cutter Pale Ale, followed by a main-course of Usinger’s Famous Beer Bratwurst paired with Tuna Extra Pale Ale, plus two additional courses. The event begins with a reception of passed appetizers and the first pairing at 6:30 p.m.,