On June 5, executive chef Branden Holte is 'Raising the Bar' with a
three-course dinner featuring Sierra Nevada. Chef Branden has designed a menu that is delightfully paired with the classic American ales of Sierra Nevada Brewing Co. Mouth watering menu items include a Vidalia Onion Salad (Radicchio, Granny Smith Apples and Candied Walnuts tossed in a melted Vidalia Onion Vinaigrette) and a Herb Roasted Guinea Fowl (Served over Blue
Cheese Whipped Potatoes and Smoked Oxtail Braised Collard Greens and topped with White Truffle Veluote). Hors d'oeuvres will be served at 6:15 p.m. with dinner following at 7:15 p.m.