Sauce on the Maggie News

2-9pm – November 22nd, 2018

Make your reservations online today or call 970.547.5959

Starters

Soup cup – 6, bowl – 8
Butternut Squash Bisque

Salad – 8
Organic greens, tomato, cucumber, blue cheese crumbles, croutons, balsamic vinaigrette

Dinner Entrées

All entrees include fresh corn bread and honey butter

Smoked All Natural Turkey Dinner Adult – 26, Kids – 15
White and dark meat, stuffing, mashers, candied sweet potatoes, green beans, cranberry, apple cider gravy

Herb Encrusted Prime Rib of Beef  8oz – 24, 12oz – 30
Green beans, garlic whipped potatoes, creamy horsey, au jus

Surf and Turf  – 39
8oz prime rib, 5oz lobster tail, drawn butter, green beans, garlic whipped mashers, creamy horsey, au jus

Desert

Pumpkin Pie – 7
Bourbon vanilla whipped cream

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Make your reservations online today or call 970.547.5959

Taste the deep flavors and aromas that make cider and cuisine so special.  From the presentation to the pour, the Cider Specialist will provide rich insights into the pairing process while the featured chef shares the inspiration behind the fare selections.  Reservations are required.

Friday, September 28, 2018
Doors open at 6:30pm with dinner service at 7:15pm.
$65.00 per person, $75 day of (if available)

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Dinner Menu

Appetizer – Talbott’s Alpine Start Semi Sweet Hard Cider
Casey Brewing and Blending Kentucky Bourbon Sour Four Roses Single Barrel Sour
Jumbo Diver Scallop bourbon maple caramelized, Meyer lemon beurre blanc

Salad – Deschutes Fresh Haze IPA
Tuscan kale salad with aged romano/toasted bread crumbs/balsamic reduction

Pasta –  Talbott’s IPC Hopped Cider
Fresh Paradelle Carbonara crispy pancetta/sweet peas/shaved parm/fresh basil

Entree – Casey Brewing and Blending Kentucky Bourbon Sour Weller Single Barrel Sour
Sous Vide Duroc Pork Tenderloin barley date risotto/cider volute

Desert – Deschutes Grapefuit Rose Sour Ale
Warm White and Dark Chocolate Bread Pudding with assorted fruit sauces

Friday Night Bourbon Pairing Dinner (Western Theme Attire)

The Bourbon Pairing Dinner will feature premium brown spirits selection with four delicious, pork-inspired courses. The bourbon specialist will share the history of the flavors while Sazerac expert Buz Dabkowski explains the inspiration behind the pairings.

5 Course Meal

1st Course

Elmer T Lee

Organic Heirloom Caprese Candied Maple Bourbon Bacon, Fresh Mozzarella, Basil Green Goddess Dressing

2nd Course

Traditional Sazerac Cocktail – Sazerac Rye, Golden Moon Redux Absinthe, Peychaud Bitters, Simple Syrup, Lemon Twis

18-Hour Sous Vide Tender Belly Duroc Pork Belly Sesame Ginger Ponzu Marinade, Bourbon Aged Apple Slaw, Balsamic Glace, Micro Cilantro

3rd  Course

Blanton’s Single Barrrel

Kobe A-5 grade Beef Tenderloin Butter Poached Lobster, Bacon Infused Nitro Béarnaise, Organic Asparagus

4th Course

Weller 12

Colorado Beef Short Rib Tender Belly Bacon Brûlée, Chive Garlic Potato Puree, Bourbon Demi-Glace

Dessert

The Tatanka – Buffalo Trace Bourbon Cream, Buffalo Trace Bourbon, Amaretto, Dash of Cinnamon, Bourbon Infused Luxardo Cherry, Big Rock

Salted Caramel Buffalo Trace Gelato Mixed Berries, Caramel Spheres, Bourbon Whipped Cream

General Info

• Friday, August 24th
• Sauce on the Maggie – The Village at Breckenridge
• Doors open at 6:30pm
• $65 per person, advance ticket sales only

Make your reservation now