Join us June 14th, for a five course wood fire dinner. This dinner is a collaboration between Dog House Bartender Andrew Ramirez and Private Chef Eric Latchman of Walloon Private Dinning.

This night will be a wonderful night on our patio where your dishes will be coming fresh from the woodfire grill! There will be optional wine/cocktail pairing menu available for purchase day of as well as a la carte drinks from bartender Andrew Ramirez.

This ticket covers your dinner and gratuity. Anything a la carte will be purchased day of.

Menu is as seen below:

SPRING MOREL DINNER

Open-Fire Bite

Ember-Grilled Sourdough, Burrata, black Morels, Ossetra Caviar

Charred lemon vin

First Course

Fire-Roasted Morel Bisque

Charred ramp oil, aged sherry

Second Course

Chilled Cucumber, Pickled Morels

Smoked lemon juice, charred allium

Main Course

Black-cherry grilled Rainbow River Trout, white morels, spring asparagus, roe beurre blanc

Dessert

Ember-Baked Maple Cake

Pure Northern Michigan maple syrup, Kona sea salt