COOKBOOK SERIES
our team has curated a unique dinner menu for each month, inspired by different cookbooks of celebrated chefs! drink pairings will be included with all dinners. tickets are required! purchase tickets at bit.ly/4i8dvcl or give us a call at (269) 443-2401!
JULY
inspired by Sarah Gruenberg, Listen to your Vegetables / vegan dinner / july 17 at 6pm / $80 per person (taxes & gratuity not included)
First Course
Swiss Chard Rolls with sun dried tomato, farro, lemon, basil, and tomato pepper sauce
Second Course
Shredded Celery Root Salad with blood orange, avocado, and pistachios
Third Course
Turnips and Their Greens with cashew cream and caramelized onion
Fourth Course
Bucatini Verde with tuscan kale pesto and walnuts
Fifth Course
Blueberry Pear Sundae with vegan ice cream and cinnamon graham cracker crumble
AUGUST
inspired by Bobby Flay, Chapter One / august 21 at 6pm / $80 per person (taxes & gratuity not included)
First Course
Pozole Verde with crab and shrimp
Second Course
Smoked Salmon & Dill Quesadilla with caviar
Third Course
Green Eggs & Lamb
Fourth Course
Ancho Crusted Pork Tenderloin with bourbon-ancho sauce
Fifth Course
White Peach & Blackberry Crostata
SEPTEMBER
inspired by Sean Brock, South / september 18 at 6pm / $80 per person (taxes & gratuity not included)
First Course
Chilled Oysters with buttermilk & caviar
Second Course
She-Crab Soup
Third Course
Fried Apples with biscuit & cornbread
Fourth Course
Cornmeal-Dusted Grouper with herb puree
Fifth Course
Fried Chicken with green beans
Sixth Course
Peanut Butter Chess Pie
OCTOBER
inspired by David Chang, Momofuko / october 16 at 6pm / $80 per person (taxes & gratuity not included)
First Course
Oyster with pickled fennel
Second Course
Roasted Mushroom Salad with braised pistachios, pickled radishes
Third Course
Ramen with pork broth
Fourth Course
Pork Belly Ssam
Fifth Course
Milk Street Birthday Cake with cereal milk
NOVEMBER
inspired by Carla Hall / november 13 at 6pm
First Course
Polenta Trio
Second Course
Mixed Greens with ricotta, peas, strawberries, with a chocolate vinaigrette
Third Course
Chicken, Sausage, Whitefish Gumbo
Fourth Course
Pan Seared Turkey with cranberry relish and corn grits
Fifth Course
Five Flavor Pound Cake