Thursday, October 15 at 6:30pm

Four courses. Four Dablon wines. One night only.

Every dish is created for this dinner and built around wines from Dablon Vineyards & Winery of Baroda, MI, with local favorites from Culver Duck Farms, Primal Kutz and Foltz Bakery.

$75 per person, tax and gratuity included. 21+ only. Tickets on sale through Sunday, October 11.

The Menu

IPA Crab Cake Slider + Unoaked Chardonnay

House-made crab cake mixed with West Coast IPA, bell pepper, red onion and Old Bay, topped with a bright lime-cilantro corn salsa and our green chili tartar with a hint of heat. Served on a sweet Hawaiian roll from Foltz Bakery of LaGrange, IN.

Duck & Apple Fennel Slider + Pinot Noir Rosé

Duck breast from Culver Duck Farms of Middlebury, IN, cooked on the flat top and sliced, with its richness cut by a crisp apple fennel slaw in a house-made citrus-mint dressing. Served on a slider bun made from our brewing grain and shaped by Foltz Bakery of LaGrange, IN.

Gyro Burger + Nebbiolo

Ground lamb from Primal Kutz of LaGrange, IN, blended with ground beef and served on pita, with the bold flavor of the lamb cooled by a house-made tzatziki of cucumber, fresh dill and garlic. Finished with a sharp bite of seasoned white onion.

Tropical Savarin + Sweet Riesling

Lemon pound cake soaked in a house-made pineapple-orange syrup warmed with vanilla, cinnamon and a touch of black pepper. Topped with orange-braised pineapple, vanilla whipped cream and a crisp pineapple chip.