Bavarian Inn Restaurant Presents: Return of the Firedrake Wine Dinner

Once more, we invite you to embark on a culinary adventure steeped in legend and lore at the “Return of the Firedrake” wine dinner. This medieval-inspired dinner rises again, offering a lavish banquet where rustic bounty and dragon-fired spirit collide. Dine as the nobility once did, indulging in a generous feast worthy of crowned royalty, valiant knights, and fearless dragon slayers, all within an evening filled with bold flavors, hearty fare, and myth-infused revelry.

Jake Molle of Eagle Eye Brands will guide guests on an enchanting journey through the world of wine, sharing the history behind each carefully curated selection. Each wine has been thoughtfully paired with a sumptuous course designed by the talented Bavarian Inn Culinary Team, creating a harmonious blend of flavors and textures that promises to elevate your dining experience to extraordinary heights.

We invite you to fully immerse yourself in the spirit of the evening by donning your finest medieval attire. Whether you choose to arrive as a noble lord or lady, a gallant knight, or a mysterious traveler from distant lands, your presence will help bring the magic of the Middle Ages to life.

Prepare for an unforgettable night of wine, feasting, and revelry!

Guests will receive exclusive wine purchase offers following the meal. There will be limited availability for select specialty wines.

Reservations are required. Cost is $100 per person and includes meal, wines, tax and gratuity. Medieval dress is encouraged. Seating will be assigned to all attendees.

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Course 1:

Sea Salt Roasted Beef Marrow

Sea-salt–roasted beef bone marrow, luxuriously silky and spoon-tender, served straight from the bone with a char-grilled baguette, finished with fresh chives and a bright scatter of lemon zest for contrast and lift.

Served with Fire Road Sauvignon Blanc (product of New Zealand)

Course 2:

Castle Garden Shrubbery Salad

A whimsical tangle of tender garden greens and fresh herbs, layered with ginger-glazed carrots and finished with a scattering of delicate edible flowers

Served with LunaGaia Maganza Zibibbo (product of Italy)

Course 3:

Sage Butter Pasta with Quail Eggs

Delicate nests of pasta glossed in nutty sage butter, crowned with softly set quail eggs, folded with crisp lardons, and subtly perfumed with saffron for a rich, golden finish.

Served with Guardians Saperavi (product of the country of Georgia)

Course 4:

Medieval Stewed Beef Ribs

Medieval-style stewed beef ribs, slow-braised until deeply tender in a dark, savory broth, served with oven-roasted potatoes scented with thyme, alongside spiced red cabbage gently cooked with sweet-tart apples for a rustic, warming finish.

Served with Musella Monte Del Drago (product of Italy)

Course 5:

Fireside Pears with Cinnamon Egg Custard

Mulled Wine Pears with Warm Custard of Egg and Spice

Served with Blueberry Dragonfire (product of Moldova)

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Host or Publisher Bavarian Inn Restaurant