This years theme and menu

2nd annual brown liquor Party: Shaken or Stirred

When mixing a cocktail, how do you know which method to use? This year, we'll talk about mixing methods and what it does to a drink. We'll serve two cocktails, one that's traditionally shaken and one that's traditionally stirred, and use both methods so you can see for yourself what it does to the drink. 

October 29th - Pacifica - 5pm until ???

Since we're hosting the party so close to Halloween, attendees are encouraged to dress up! We will be serving dinner, so no need to eat before hand. We're also putting together a spooky photo booth!

• Doors open at 5pm
• Dinner is served at 6pm
• Shaken or stirred discussion with cocktail tasting following dinner, then everyone will have the chance to introduce their bottle.

If you need the address, or directions, please shoot us an email. 

MENU

I'll be using local, organic ingredients to highlight some of our favorite flavors of the season. 

~ APPETIZERS ~

Butternut squash and apple soup; Butternut squash, honeycrisp apples, butter, cream, nutmeg, onion, chicken stock. 

Puff pastry with fig, caramelized onion, and goat cheese with balsamic reduction.

Bosc pear with stilton blue cheese wrapped in prosciutto with honey drizzle.

~ MAIN DISHES ~ 

Duck ragu; Duck leg meat, chanterelle mushrooms, pearl onions, carrots, fingerling potatoes, thyme, port, red wine.

Roasted chicken with sage gravy; Brined Riverdog chicken, butter, celery, carrot, onion, apples, herb bundle, flour, chicken stock, cream

Creamy Italian polenta; chicken stock, cream, Italian herbs blend, parmesan cheese

Brussel sprouts; bacon, shallot, granny smith apple, cream, mustard, blue cheese, nutmeg

Roasted root vegetables; carrots, parsnips, olive oil, sage

Butternut squash hash; chestnuts, dried cranberries, brown sugar, maple syrup

~ DESSERT ~

Apple pie

Pumpkin cupcakes with cream cheese frosting

Spiced apple cider with whip cream and caramel