Join us for a special dinner featuring our hand-selected barrel pick from High West distillery! This event marks the debut of our exclusive High West bourbon finished in Pedro Ximenez sherry cask barrels, chosen at the Park City, UT distillery earlier this year. Our restaurants are the only places you can enjoy this bourbon, so you don’t want to miss your chance to try it first!

Guests will enjoy a five-course menu crafted by our talented culinary team, presented to guests in our private dining room. Brandon O’Daniel will join us from the distillery to present each pairing and share a rare behind-the-scenes look at the distilling and barrel-pick process. The cost of the ticket includes dinner reservations, bourbon/whiskey pairings, tax and gratuity. Reservations can be cancelled up to seven days prior to the event for a full refund.

The menu is as follows:

SMOKED STRIP STEAK CARPACCIO*

sweet potato tot, Turkish tobacco bitters, maple whip, tarragon oil

Paired with High West etch/etc. Barrel Pick Manhattan

CONFIT DUCK S’MORE

sourdough black pepper cracker, savory marshmallow, Moroccan dark chocolate, hog gravy

Paired with High West Bourbon

HAMACHI PASTRAMI SALAD*

kale, fried brussels sprouts, fennel, pine needle beets, charred orange walnut oil, smoked sea salt, caraway kuri squash, sauerkraut caramel

Paired with High West etch/etc. Barrel Pick Bourbon

PORK RIBEYE*

cornmeal tortilla encrusted pork ribeye, mole candied bacon, apricot pumpkin tarhana sauce, black lentil pumpkin seed relish, onion crisps, Pedro Ximenez gastrique, frill mustard greens

Paired with High West Double Rye Whiskey

BANANA CRÉME CARAMEL

hazelnut chiffon, chocolate cremeux, caramelized hazelnuts, banana jam, cocoa nib tuile

Paired with High West Campfire Rye Whiskey