Welcome Spring Dinner by Chef Rudy Galindo at The Greenhouse

first course

avocado bruschetta accompanied by goat cheese stuffed peppadew peppers

second course

cherry glazed pork belly with carmelized carrots, farro and peas

third course

red wine braised short ribs with polenta and roasted aspragus

fourth course

bourbon bread pudding with creme englaise

paired with chef's selection of wine or non alcoholic beverage. ticket includes gratuity

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Host or Publisher Whiskey Acres Distilling Co.