Flight:

Maker’s Mark 46

Maker’s Mark Cask Strength

2025 Maker’s Mark Cellars Aged

Locally Sourced « Star Hills Farms » Wheat Flour and Honey

Used in Menu Items

First Course

Golden and Red Beet Carpaccio

With Candied Walnuts, Citrus Salad, Shaved Ricotta Salata and Honey Drizzle

Second Course

Crispy Pork Belly

With Roasted Corn and Jalapeno Johnny Cake, Whipped Smoked Goat Cheese

Finished with a Bourbon Sorghum Glaze

Third Course

Entrée Cocktail

Slow Braised Bison Brisket

Served over Charred White Bean Puree, Sauteed Local Greens

Finished with a Carolina Bourbon-BBQ Sauce

Fourth Course

Dessert Cocktail

Funnel Cake Battered Squash Blossom

Filled with warm Bourbon-Vanilla Cheesecake with Dark Chocolate Mousse

Served with Almond Ice Cream

Executive Chef/Owner – John Varanese

Head Chef – Ken Barnett

Sous Chef – Jared Ingram

Guest Speaker – Chaz Fister, Maker’s Mark Distillery