Date: Wednesday, October 24, 2018
Time: 7:00 to 9:00 p.m.
Ticket Price: $75
a chef’s board, including prosciutto, smoked elk sausage, salami soppressata, burrata, cornichon pickles, olives, house-made Colorado peach marmalade, and toasted rosemary bread; mixed-greens salad with strawberries, apples, dried cranberries, almonds, goat cheese, and cider vinaigrette; peach pulled pork with crispy onions, honey-peach barbecue molasses, grilled peaches, and Gruyère; mahi-mahi with mango-papaya salsa and apple-chipotle slaw; zucchini linguini with tomatoes, roasted bell peppers, sautéed onions, cilantro, water chestnuts, Brussels sprouts, and coconut-citrus broth (vegetarian entrée by request only); jalapeño-cream cheese mashed potatoes; seasonal sautéed vegetables; cornbread; Colorado peach cobbler with homemade cinnamon-butter crumble and vanilla ice cream; house-made cheesecake; and assorted nonalcoholic beverages
All items are vegetarian except the meats on the chef’s board, the pulled pork, and the mahi-mahi. The dressing, almonds, and goat cheese for the salad will be served on the side, and oil and vinegar will be available. Gluten-free bread will be available. The ice cream will be served on the side. A cash bar will be available.