Join us for a plated, multi-course dining experience in the warm ambiance of the Special Exhibit space, just before Live Dead & Brothers performs in the Event Gallery at 8 PM. Curated by Bethel Woods Executive Chef Joel Trocino, this elegant evening features five delectable courses and a complimentary welcome cocktail.
 

“Ripple in Thyme” — Butternut Squash and Apple Bisque
Silky roasted butternut squash, Granny Smith apples, a swirl of crème fraîche, and fresh thyme.
Served with a side of warm rosemary cornbread muffin.

“Scarlet Begonias Salad” — Baby Greens with Roasted Beets, Goat Cheese, and Candied Pecans
Mixed field greens, ruby red beets, creamy goat cheese, candied Georgia pecans, and a blood orange vinaigrette.

Third Course — “The Other One” (Choose one entrée)

Slow-Roasted Brisket with Whiskey Gravy
Braised in Tennessee whiskey and herbs, served over garlic mashed potatoes and roasted root vegetables.

“Terrapin Station” Truffle Mushroom Risotto (V)
Creamy arborio rice, wild mushrooms, white truffle oil, topped with crispy shallots and microgreens.

Fourth Course — “Sugar Magnolia” Dessert
“Dark Star” Chocolate Lava Cake
Warm center, with raspberry coulis and a mint leaf.

Welcome Drink
Mocktail: “Grateful Grape Fizz”
Concord grape shrub, soda, rosemary garnish