Event Two
Jan.
2
to Nov. 30

Event Two

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

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Event Three
Jan.
3
to Dec. 3

Event Three

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

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Event Four
Jan.
4
to Dec. 2

Event Four

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

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Event Five
Jan.
5
to Dec. 4

Event Five

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

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Event One
May
11

Event One

5-course Tasting Menu: $74 per person (includes gratuity, not tax)

5-course Tasting Menu with Wine Flight: $99 per person (includes gratuity, not tax)

Arrival Time: 6:00 PM

Dinner Served: 6:30 PM

Limited seating. Reservations and tickets required

Tickets available below

If you would like to make a seating request to sit with other attendees, please do so in the comment section when purchasing tickets

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COURSE ONE Steak Tartare tender steak combined with capers, cornichons, shallot, served with garlic crostini

COURSE TWO Coq Au Vin A French classic of slow roasted chicken thighs, mushrooms, shallots, bacon, cooked in red wine and served over basmati rice

COURSE THREE Beef Kabobs skewered marinated steak and vegetable medley, served with watermelon mint feta salad

COURSE FOUR Smoked Ribeye dressed with our signature smoke rub of coffee grinds, chocolate and garlic, served with roasted broccolini, topped with a creamy cashew mustard drizzle

COURSE FIVE Maple Custard Tart duck egg maple-infused custard, served in a tart shell with cinnamon apple compote

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