Wild Game & Spirits Dinner

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Local meets exotic at Plates Kitchen on Sunday, March 5, as Chef David Mitchell presents an exclusive five-course Wild Game Dinner, featuring curated spirit pairings by Bar Manager Lewis Williams.

Lewis will provide insight into a selection of food-friendly spirits as we pair them with an array of Chef David’s inventive wild game dishes.

The menu:

first
Smoked Duck Salad
pastrami-style smoked duck breast + fermented nappa cabbage + russian dressing + rye bread croutons
Pairing: Scotch Whisky, Glenmorangie ‘Nectar d’Or’

second
Wild Boar Meatballs
smoked chestnut tortellini + brussels sprouts + thyme broth
Pairing: Mezcal, San Juan del Rio ‘Alipus’

third
Seared Venison Tenderloin
sunchoke & broccolini hash + red currant jam
Pairing: American Single Malt Whiskey, Westland

fourth
Braised Bison Short Rib
mashed cauliflower + fox farm mushrooms + kale + porcini mushroom jus
Pairing: Bourbon Whiskey, Buffalo Trace

fifth
Brie with Mostarda di Frutta
Pairing: Housemade Clementine Limoncello

The event is $99 per person, tax and gratuity not included, and is RSVP only. Cocktail hour at 5:30 pm, dinner at 6:30.

Space is limited! To reserve your seats, make a reservation online or give us a call at (919) 828-0018. A credit card number will be required to hold your seat.

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